Raspberry Pretzel Salad

I always take this to Mom's; it's one of her favorites.

Raspberry Pretzel Salad

Crust
2 C. crushed pretzels
3 TBS. sugar
2/3 C. melted butter

Filling
1 C. sugar
16 oz. cream cheese
16 oz. Cool Whip

Topping
1 large box raspberry Jello
I prefer the sugar free.
2 Cups water
20 oz. raspberries

Mix together the pretzels, sugar and melted butter. Spread in a 9x13 pan, and bake for 7 minutes @ 350 degrees. Let cool.
Blend the sugar, cream cheese and Cool Whip together well and spread over the crust.
Bring the water to a boil and then add to the Jello. Once the Jello is completely dissolved, add some ice cubes to cool it down, remove unmelted ice cubes, and stir in the raspberries.
Chill until set, and enjoy!
This does not keep really well after the first day; the crust get soggy, so eat it quick!