Raspberry Pretzel Jello Salad

2 cups pretzels broken into pieces
½ cup margarine or butter
3 TBS sugar
1 cup sugar
1- 8 oz. package cream cheese
1- 8 oz. package Cool Whip
1- 6 oz box raspberry Jell-o
2 cups boiling water
3 cups frozen raspberries or fresh

First Layer

1.  Combine broken pretzels, melted margarine and 3 TBS sugar. Stir until well blended.
Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely.

Second Layer

1.  Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.
Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.

3rd Layer

1.  Mix Jello and boiling water until jello is dissolved. Add frozen raspberries.

2.  Cool and set slightly. Pour over cream cheese layer.
Refrigerate until firm. 

 from Six Sister's Stuff