raspberry pretzle salad

RASPBERRY PRETZEL SALAD

2 c. crushed pretzels 3/4 c. melted butter 2 tbsp. powdered sugar 1 (8 oz.) cream cheese 8 oz. Cool Whip 1 c. powdered sugar 1 lg. box raspberry Jello 2 pkg. frozen raspberries Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust. Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and let cool for 1-2 hours. Pour over cream cheese. Chill for a couple hours.