3/4 cup butter, melted (1-1/2 cubes)3 Tbl. sugar
2-1/2 cups coarsely crushed or chopped pretzels
1 cup sugar
1 8-oz. pkg cream cheese
1 8-oz. pkg. whipped topping
2 6-oz. boxes raspberry jello
3-1/4 cups water, divided
15-20 oz. frozen raspberries
Pre-heat oven to 350 degrees. Add 3 Tbl. sugar and crushed pretzels to melted butter. Stir until coated and press into the bottom of a 9x13 pan. Bake for 10 min. Cool. Cream 1 cup sugar and cream cheese. Fold in whipped topping. Spread over cooled crust. Dissolve jello in 1-1/2 cups boiling water. Add 1-3/4 cups ice-cold water and stir. Add raspberries. Cool for 30 min. or until just before jello starts to set. Pour over cream cheese layer and chill for at least 4 hours or overnight.
