Pretzel Salad

Crust:
2 c. crushed pretzels
3 T. sugar
¾ c. melted butter

Press into a 9x13” pan and bake at 400° for 7 minutes.

2nd Layer:
8 oz. cream cheese
8 oz. cool whip
1 c. sugar

Spread over crust and make sure all the sides are sealed.

3rd Layer:
6 oz. raspberry Jell-O
1 small can crushed pineapple with juice
1 pkg. frozen raspberries
2 c. boiling water

Pour over second layer. Chill.