Raspberry Pretzel Dessert

2 c Pretzel sticks, crushed

3 tb Sugar

3/4 c Butter, melted

1 ct Cool Whip (12 oz.)

1 pk Cream cheese, softened 8 oz.

1 lg Box of raspberry jello

2 c Boiling water

2 Boxes of frozen raspberries

10 oz. size

Mis the crushed pretzels, sugar and butter. Pat into a 9x13 inch pan and bake at 400 degrees for 7 minutes. Let cool. Carefully fold cream cheese to Cool Whip and spread on top of pretzel layer. Mix the jello and water; stir in frozen raspberries. Pour over second layer. Refrigerate overnight. Randy Rigg