Berry Pretzel Jello

Crust:
2 c crushed pretzels
3 T sugar
3/4 c melted butter

Mix well.  Press in 9X13 pan.  Bake at 400 for 10 min. Let cool completely.

Filling:
1.  Whip until stiff peaks form: 1 1/2 c heavy whipping cream
                                                   1/3 c powdered sugar
                                                   1 t vanilla

2. Mix together: 8 oz. cream cheese, softened
                           1 c sugar

3. Fold the whipped cream into the cream cheese mixture.

4.  Spread on cooled pretzel crust. Chill 30 min.

Topping:
2 c boiling water
1 pkg of strawberry or raspberry jello (I use the big pkg, but I've seen others just use the 3 oz.)
16 oz of fresh sliced strawberries, fresh raspberries (I've also used frozen)

1. Mix jello in boiling water until completely dissolved.
2. Mix in fruit and cool until tepid (I stick it in the fridge to cool, but not long enough to set).
3.  Pour onto cooled filling, and refrigerate 2 hrs or until completely set.