Pretzel Raspberry Jello Salad

By: Michelle Brownell

2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple

Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.