Pretzel Salad

2 cups crushed pretzels (not to fine)

3 T sugar

2/3 cup margarine (melted)

1 8 oz pkg cream cheese (room temperature)

1 cup sugar

2 cups Cool Whip

2 cups boiling water

2 (3oz) pkg strawberry Jello or raspberry Jello

2 (10oz) boxes frozen strawberries or raspberries (do not thaw)

For crust mix pretzels, sugar and butter, press into bottom of 9×13 pan. Bake at 400 degrees for 10 min, cool.

For filling blend together cream cheese, sugar and Cool Whip and spread on top of cooled crust.

Dissolve Jello in boiling water, add the frozen berries and refrigerate until it starts to thicken, spread on top of the filling and refrigerate.