Raspberry Pretzel Salad

¾ cup butter

2 ½ cups thin pretzel sticks

1 (8 oz) package cream cheese

1 (8 oz) tub Cool Whip

1 cup sugar

2 cups water

1 large package raspberry-flavored gelatin

2 (10 oz) packages frozen raspberries or strawberries, undrained and slightly thawed

1 (15 ¼ oz) can crushed pineapple, undrained

Melt butter and pour into a 9x13-inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.

In a large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries an crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm.

Makes 12 servings