{Raspberry Pretzel Jello Salad}

2 Cups Water
1 Large box of Raspberry Gelatin
2 10oz pkgs frozen berries {partially thawed}
2 Cups pretzels {crushed}
3/4 Cup butter {melted}
1 8 oz. pkg. cream cheese
1 Cup sugar
1 16 oz. container frozen whipped topping {thawed}

Combine the water and gelatin in a small saucepan.  Bring to a boil, stirring well.  Turn down the heat and stir until dissolved.  Remove from heat and stir in raspberries.  Shill in refrigerator until partially set up.  In a 9x13 glass dish, combine the crushed pretzels, melted butter, and sugar and press down.  Bake at 375 for 8 minutes.  Remove from oven and cool.  In a bowl, mix the cream cheese and 1 cup sugar until well blended and fluffy.  Fold in the whipped topping gently.  Spread this mixture over the cooled pretzels and refrigerate.  Gently pour half-set gelatin over the cream mixture.  Cover with foil and refrigerate overnight.  Note:  You can also use strawberries or mandarin oranges with orange gelatin.  Makes 12-20 servings.