Raspberry Pretzel Salad

2 cups pretzels (broken into small pieces)
2/3 cup chopped pecans
3 Tablespoons sugar
¾ cup melted butter

In a bowl mix pretzels, pecans, sugar and melted butter.
Spread and press evenly into a 9x13 pan.
Bake at 400 for 10 minutes and let cool.

1 (8 oz) cream cheese
1 cup sugar
1 lg container of Cool Whip

Cream together cream cheese and sugar, then carefully fold in the large container of Cool Whip.
Spread mixture on cooled pretzel mix.

2 small pkg (3 oz) of raspberry jello
2 cups boiling water
2 pkg frozen raspberries

Pour boiling water and jello together and stir until jello is completely dissolved.
Add raspberries and stir until thawed.
Gently pour over cream cheese filling and chill until set.