Mix 3 Tbsp sugar & melted butter, stir in pretzels, then spread into a 9×13 pan.
Bake 350° for 10 min. or 400° for 5 min. Let cool
Beat cream cheese & sugar until fluffy.
Fold in cool whip topping
Fold in drained pineapple
Spread mixute onto cooled pretzels.
Take the remaining juice from pineapple and add up to 3 cups of boiling water to gelatin. Stir until gelatin is completely dissolved
Mix in frozen raspberries, or if using fresh, add those to gelatin
Place gelatin into fridge and allow it to become syrupy, but not set solid
Once jello reaches a syrupy state, pour over cream cheese layer.
Refrigerate till set. Top with cool whip.
