2 cups crushed pretzels
2 Tbsp. sugar
3/4 cup melted butter
Pat with a fork into a 9x13" glass dish and bake at 375 for 15 minutes. Cool completely.
Beat together & spread over cooled crust:
8 oz. cream cheese (I use the low-fat cream cheese)
8 oz. cool whip (I use the light cool whip)
1 cup sugar
*Create a seal over the crust with this mixture...so the Jello liquid wont leak down into the pretzel crust.
Dissolve a 6 oz. raspberry (or your choice of flavor) Jello mix into 2 cups boiling water.
Add 20 oz. frozen raspberries (or strawberries).
Pour over mixture (GENTLY so as to not unearth the cream cheese/cool whip mixture).
Chill until firm. You can top with more cool whip if you want.