Red Jello/ Pretzel Salad

Layer in a 9x13x2" pan or dish
Bottom Layer:
2 cups crushed pretzels
2/3 cup melted butter
3 tsp. sugar
--Mix together and spread over bottom of pan.

Second Layer:
8 oz. cream cheese
1 cup sugar
12 oz. Cool Whip
--Whip well and pour over pretzel crust.

Third Layer:
1 (6 oz.) pkg. raspberry Jell-O
1 1/2 cups boiling water
2 (10 oz.) pkg. frozen raspberries (I've done 1 12 oz. before and it was fine)

--Dissolve jello in boiling water. Mix thoroughly. Stir in frozen raspberries. Mixture should be partially set. Pour over cheese layer. Allow to set in refrigerator overnight. (I've found that it's actually ready to serve after a couple of hours...yummy!!!).