Pretzel Jello

2 c. crushed pretzels (twist ones)
3 1/2 T. sugar
1 cube of melted butter
Mix-stir together. Put in 9x13 pan.
Bake @ 400 for 5 minutes. Let cool completely
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8-12 oz. frozen raspberries
6 oz. raspberry jello
2 1/2 c. boiling water
Dissolve jello into boiling water. Add frozen raspberries. Put into fridge for a half hour or less. Let the jello become a little firm, but not too much.
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8 oz. cream cheese (softened)
1 can crushed pineapple, drained
1 c. sugar
Mix in mixer
Stir in an 8 oz. cool whip with spoon
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Spread cream cheese mixture on top of cooled pretzels
Put in fridge until you are ready to add the jello
Gently scoop the jello mixture over cream cheese mixture

Make the night before or first thing the morning of
Makes around 15 squares