Raspberry Jello Pretzel Salad

Crust: In 9 x 13 glass baking dish
2 cups pretzels crushed
3 Tbs sugar
3/4 cup butter melted
combine and bake 4-5 minutes at 400 degrees

Cream cheese Mixture: Mix together
8 oz cream cheese (easier to mix if it has been sitting out for a while)
1 cup sugar
1 small can crushed pineapple

Once mixed fold a small cool whip into mixture, spread on top of pretzel crust

Jello: Set partially and layer over cream cheese mixture. Chill and serve
2 small packs of raspberry jello
2 cups boiling water
Mix and then add raspberries (frozen or fresh)