Raspberry Jello Salad

Crust:

2 c. pretzels, crushed

3 tbs sugar

3/4 c. butter, melted

Mix and press into 9 x 13 pan. Bake at 400 for five minutes. Cool and set aside

Mix:

6 oz cream cheese, softened

1 c. sugar

12 oz cool whip

1 8-1/2 oz can crushed pineapple

Mix and spread on crust

Mix:

6 oz pkg raspberry Jello

3 c. boiling water

Dissolve Jello in water and add package of frozen raspberries. Set until thick. Pour over cream cheese and set.