Pretzel Salad

2 1/2 cups pretzels (crushed)
1 1/2 cups butter (melted)
8 oz. cream cheese (softened)
1 1/2 cups sugar
2 containers cool whip (or one large perhaps?)
1 large box raspberry Jello
2 cups pineapple juice
1 bag frozen raspberries

Mix pretzels and butter; Bake 10 minutes on 400, cool.
Mix cream cheese, sugar, and 1 container cool whip, spread on cooled crust.
Mix Jello and pineapple juice making jello following recipe.
When partial set add raspberries, and layer on cream cheese. Refrigerate to set and top with cool whip.