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1. Melt butter and pour over crushed pretzels and
1/2 c sugar. Mix well. Press in bottom of 9 by 13
pan. Bake 10 min at 350 degrees. Cool for 10-20
min.
2. Cream together cream cheese and 1 c sugar. Fold
in Cool Whip. Spread over the pretzel crust.
3. Mix together boiling water and raspberry jello.
Add thawed raspberries. Let stand for 20 min.
Spoon over cream cheese mixture. Let stand for
several hours or overnight.
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