Pretzel Delight

2 c crushed pretzels

½ c butter

3 c boiling water

1-16 oz can crushed pineapple

1-6 oz pkg raspberry jello

3 Tbsp sugar

1 c sugar

1-12 oz. tub cool whip

1-8 oz pkg cream cheese, softened

1-10 oz pkg frozen raspberries or strawberries

Crush pretzels, mix with 3 Tbsp sugar and butter.  Press in 9x13 pan.  Bake at 400 for 5 minutes.

Beat cream cheese and add 1 c sugar.  Mix in cool whip.  Spread over cooled crust, and chill.

Dissolve jello and mix in raspberries.  Cool in fridge, then pour over cream cheese layer, and let chill until set.  Spread additional cool whip on top.