Pretzel Salad

• 2 cups crushed pretzels
• 1 ¹/2 cups butter
• 8 ounces cream cheese
• 1 ¹/2 cups sugar
• 2 cups Cool whip
• 2 4-ounce packages raspberry Jell-O
• 2 8-ounce packages frozen raspberries, thawed
• 2 cups boiling water

1. Melt butter and pour over crushed pretzels and 1/2 cup sugar. Mix well. Press into the bottom of a buttered 9X13 inch pan. Bake 10 minutes at 350 degrees F. Cool for 10-20 minutes.
   
2. Cream together cream cheese and 1 cup 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 minutes. Spoon over cream cheese mixture. Let stand for several hours or overnight. Best when prepared the day before serving. Cut into squares for easiest serving.