Pretzel Salad/Dessert

Crust:
2 cups crushed pretzels (mashed as much as you can)
3 TBS sugar
3/4 cup melted butter
Mix and press into a 9X13 pan.
Bake for 5 minutes at 400 degrees

Center:
8 oz cream cheese
1 cup sugar
20oz can crushed pineapple-DRAINED
Mix together and then fold in an 8oz COOL WHIP. Spread over cooled crust.

Topping:
6oz box raspberry jello (or a danish dessert box-follow pudding directions)
2 cups boiling water (DO NOT ADD THE COLD WATER)
1 cup frozen raspberries or strawberries
Partially set mixture in the refrigerator then spread over creamed mixture. Chill. Then serve.