crust:
2 c pretzels crushed
3 T sugar
3/4 c butter
Mix and pat in the bottom of a 9 x 13 pan. Bake @ 350 for 5 min and cool
Filling:
1 pkg of creme cheese
1 sm can crushed pineapple (drained really well)
1 pkg raspberry jello
10 oz frozen raspberrys
1 c sugar
8 oz cool whip
2 c boiling water
Beat together cream cheese and sugar and pinapple. Fold in cool whip spread in to cooled crust. Dissolve jello into water and add frozen raspberries. Cool and pour over cheese layer and crust. Let everything set.
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