Raspberry Delight

2 C. crushed pretzels

2 Tbl sugar

1/3 C. melted butter

3/4 C Chopped Pecans

FILLING:

8 oz cream cheese

3/4 C sugar

8 oz whipped topping
1 pkg raspberry jello

2 C boiling water

2 pkg (10 0z) frozen Raspberries

Combine pretzels, sugar, pecans, and butter.  Press in 9 x 13 pan and bake for 10 minutes 350. Cool  In a mixing bowl beat cream cheese and sugar. fold on whipped topping, spread on crust.

Disolve jello in boiling water.  Stir in raspberries til Jello is almost set.  Spread over filling, chill several hours or overnight.  12-16 servings

Note: While in Portugal I left our the whipped topping and the dessert was great without it.  I also used all pecans and no pretzels (because I could not get pretzels) I will probably not use pretzels again.