Jello Pretzel Salad

Crust:
1 1/2 Cups Crushed Pretzels
1/2 Cup melted butter
1/2 Cup Sugar
Mix well. Press in bottom of 9x13 pan and bake for 6 min. at 325. Cool.

Mix:
8 oz. Cream Cheese Softened
8 oz. Cool Whip
1/2 Cup Sugar
Spread on top of cooled crust. Make sure to seal off all edges so that no jello will seep down to the crust.

Mix:
6 oz. Raspberry Jello
2 Cups Hot water
2 Cups thawed rasberries with juice
Dissolve Jello into hot water and then add the berries. (The berries and juice take place of the cold water you would normally add to the jello.) Let this set for about 10 minutes (until it starts to set) and then pour on top of Cream Cheese mixture and chill until set.
NOTE: You can always substitute the type of jello and berries that you use. :)