Pretzel Jello Salad

adapted from Collene Dunford

2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp granulated sugar
8 oz. cream cheese, softened
1 cup powdered sugar
Cool Whip
1 6 oz. pkg. strawberry or raspberry Jello
2 cups boiling water
2 10 oz. pkgs. frozen berries, partially thawed

Mix first three ingredients and press into bottom of 9x13 pan.  Bake at 350 (metal pan) or 325 (glass pan) for 8 minutes.  Let cool completely.
Beat powdered sugar and cream cheese together.  Fold in Cool Whip.  Spread over cooled pretzel crust.  Mix Jello and water until Jello dissolves.  Add berries.  Stir into Jello, then set aside for 10 minutes.  our over cheese mixture.  Chill.