Pretzel Jello Salad

2 cups crushed pretzels
3 Tbs + 1 cup sugar, divided
3/4 cup butter, melted
8 oz. cream cheese
1 small can crushed pineapple, drained
1 container Cool Whip
2 small boxes raspberry Jell-O
2 cups boiling water
1 package frozen raspberries or 2 cups fresh raspberries

Mix the crushed pretzels with the 3 Tbs. sugar and the butter. Press into the bottom of a 9x13" pan and bake at 400 degrees for 5 minutes.

Mix the cream cheese with the 1 cup sugar. Add the drained crushed pineapple. Stir in the container of Cool Whip. Spread on the crust and let chill for about 1 hour or until set.

Mix the raspberry Jell-O with the boiling water until dissolved. Add the frozen or fresh raspberries. Let cool, then pour over the cream cheese later. Chill until set.

Note: You can also use strawberry Jello-O and frozen or fresh strawberries instead of the raspberry.