Christmas Raspberry Crunch

2 cups crushed pretzels
3 Tb. sugar
1/2 cup margarine
1 8 oz. pkg. cream cheese, softened
1 cup sugar
1 12 oz. carton Cool Whip
1 16 oz. can crushed pineapple, drained and pat dry
1 6 oz. pkg. raspberry jello
3 cups boiling water
1 10 oz. pkg. frozen raspberries

Preheat oven to 400. Crush pretzels with rolling pin. Mix with sugar and melted butter. Press into the bottom of a 9x13 inch baking pan. Bake 5 min. Cool.

Beat cream cheese and sugar til fluffy. Mix in Cool Whip topping. Fold in drained pineapple.
Spread mixture onto cooled pretzel crust.

Dissolve gelatin in boiling water. Mix in frozen raspberries. Place in refrigerator until syrupy. Pour over cream cheese layer.

Refrigerate until set.