Raspberry pretzel dessert

2 c  Pretzel sticks, crushed
      3 tb Sugar
    3/4 c  butter, melted
      1 ct Cool Whip (12 oz.)
      1 pk Cream cheese, softened 8 oz.
      1 lg Box of raspberry jello
      2 c  Boiling water
      2    Boxes of frozen raspberries
           10 oz. size
 
  Mis the crushed pretzels, sugar and butter.  Pat into a 9x13 inch pan and
  bake at 400 degrees for 7 minutes.  Let cool.  Carefully fold cream cheese
  to Cool Whip and spread on top of pretzel layer.  Mix the jello and water;
  stir in frozen raspberries.  Pour over second layer.  Refrigerate
  overnight. Randy Rigg