Cranberry Salad

First layer:
2c. pretzels, not low fat - coarsly chopped
3/4c. butter
3tbs sugar

Combine and spread in bottom of cake pan.
Bake at 400* for 8-10m.

Second layer:
8oz cream cheese, softened
1c sugar
9oz cool whip

Blend cream cheese and sugar, fold in cool whip.
Spread on crust, cool 1h.

Third layer:
1-3/4c. boiling water
6oz raspberry jello
6 oz whole cranberries
20oz crushed pineapple, drained

Dissolve jello in water, add fruit.
Chill until slightly set (20-30m)
Gently spoon mixture on top of cream cheese layer and chill overnight.