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Kathryn's Raspberry Pretzel Jello Salad

2 cups pretzels (broken into pieces)
1/2 cup Butter or margarine, melted
1 large box (6 oz) raspberry Jell-o
1 cup Sugar
2 - 3 cups frozen raspberries (you can also use fresh)
1 (8 oz) container Cool Whip whipped topping
3 Tablespoons Sugar
2 cups boiling water
1 (8 oz) package cream cheese

First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely.

Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer.

Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.
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