Raspberry salad/dessert

2-2 ½ cups crushed pretzels
½ cup melted butter
3 tbsp sugar
Mix well then press into a 9x13 pan and bake 5 minutes at 400 degrees.

12 oz. cool whip
1 cup sugar
1 8oz cream cheese, softened
16 oz crushed pineapple, drained
mix well and spread over crust. Cool in fridge 4 hours.

Dissolve one 6 oz pkg raspberry jello in 3 cup boiling water. Add 12 oz frozen raspberries. Put in fridge. When just congealed pour over cream cheese layer. Put in fridge for 2 hours or until set. Top w/ cool whip.