Raspberry Pretzel Salad

Layer 1:

2 cups of pretzels (crushed)

1 1/2 cubes of butter or margarine melted

3 tablespoons sugar

Combine crushed pretzels, butter and sugar. Bake at 400 for 10 min. Refrigerate for 2 hours.

Layer 2:

8 ounce cream cheese (softened)

8 ounce cool whip (softened)

3/4 cup sugar

Cream together cream cheese, cool whip and sugar. Pour on top of pretzels and refrigerate for 1 1/2 hours.

Layer 3:

1 package raspberry jell-o (large box)

2 cups boiling water

1/4 cup cold water

2 packages of frozen raspberries (or mixed berries)

Mix jell-o and water. Pour into large bowl and mix in the raspberries. Pour on topp of cream cheese mixture and refrigerate until jell-o is hard.