Raspberry Pretzel Dessert

2 1/2 C crushed pretzels

3/4 C butter

12 oz cool whip

8 oz cream cheese, softened at room temp

1 C sugar

1 can crushed pineapple, drained.

1 lg (6 oz) pkg raspberry jello

Raspberries- about 2 cups or 12 oz.

Melt butter in 9X13 pan, press in pretzels.  Bake at 400 for 10 min.  then cool.  Cream together cream cheese, cool whip, and sugar.  Fold in pineapple.  Spread this on crust refrigerate.  Dissolve jello packed in 3 C boiling water, add raspberries.  Cool in fridge until syrupy.  Spoon this over the cream cheese layer and refrigerate until firm, for several hours or overnight.