Raspberry Pretzel Jello

2 (3 oz) pkgs raspberry Jello
2 C boiling water
2 (10 oz) pkgs frozen raspberries
1 stick (1/2 C) butter, melted
3 T sugar
2 1/2 C pretzels, crushed
1 (8 oz) pkg cream cheese
1 (12 oz) Cool Whip
1 C sugar

Mix 3 T sugar, butter and pretzels together. Pat into a 9X13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip, and 1 C sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let gel slightly. Spread Jello mixture on top.

(If you like strawberries better, just use strawberry Jello and strawberries instead of raspberries.)

November 15, 2009