Rasberry Pretzel Jello

2 c. pretzels, finely crushed
3/4 c. butter, melted
1/2 c. sugar
1 (80z) pkg cream cheese, soft
1/3 c. sugar
1 (80z) Cool Whip
1 (6oz) pkg rasberry Jello
2 c. boiling water
2 (10oz) frozen rasberry

Mix pretzels, butter and sugar. Press in 9x13 pan. Bake 6 minutes at 350. Cool. Combine cream cheese and sugar. Mix well until blended. Fold in Cool Whip. Spread over cooled crust and chill while preparing Jello mixture. Dissolve Jello in water, add frozen berries. Stir gently til fruit separates and Jello thickens Pour over cream cheese layer. Chill until firm. Serve.

*Notes: When I poured the jello in last time, it went to the bottom and picked up the pretzels and cream cheese. So next time I won't add the Jello until it's a little more cool...so it layers better.