Pretzel Berry Salad

6 ounces raspberry gelatin powder

2 cups boiling water

Ice cubes

10 ounces frozen raspberries

2 cups pretzels, crushed

3 Tbsp sugar (for crust)

1/2 cup butter, melted

8 ounces cream cheese

1 cup sugar

9 ounces Cool Whip

8 ounces crushed pineapple, drained

Stir Jello into boiling water until dissolved. Add ice cubes until measuring cup reads 3 cups. Add frozen raspberries and set in refrigerator. Mix together 2 cups of crushed pretzels, sugar and butter. Put into a 9x13 inch pan and bake at 400 degrees for 5 minutes. Take out and stir a little. Beat the cream cheese until fluffy and add sugar. Mix in Cool Whip and pineapple. Spread onto the cooled crust. When Jello is partially set pour on top of cream cheese mixture and refrigerate. Garnish with more Cool Whip.