Pretzel Jell-o Dessert

My mom has made this salad through the years. It's a delicious salad/dessert. A nice combination of crunchy, creamy, sweet tanginess. Not only perfect for holiday meals, but a great fininshing touch to any meal. My kids try getting me to let them eat this for breakfast, insisting that jell-o is good for them!

Layer 1:
2 cups crushed pretzels
1/2 c. butter or margarine, melted
3 T. sugar

Combine crushed pretzels, butter and sugar. Smooth out into a 9x13 cake pan. Bake at 400 degrees for 10 minutes. Refrigerate for 2 hours. {or not... being pressed for time, I have fore-gone the 2 hour refrigeration and let it cool in the amount of time needed to complete Layer 2... and it turned out just fine}

Layer 2:
1 (8 oz.) cream cheese, softened
1 (8 oz.) cool whip
3/4 c. sugar

Beat cream cheese and sugar. Fold in cool whip and then spread on top of pretzel crust. Refrigerate for 1 1/2 hours.

Layer 3:
1 lg. pkg. raspberry jell-o {also can use strawberry or berry blue}
2 c. boiling water
1/4 c. cold water
1 pkg. frozen raspberries {also can use strawberries or mixed berries)

Dissolve jell-o in hot water, then add cold water and berries. Refrigerate until no longer runny and then pour on top of cream cheese mixture. Refrigerate until jell-o is set.