raspberry cream cheese salad with pretzel crust

Another favorite, full of unexpected flavor and texture. Tangy raspberries and sweet, velvety cream cheese mixed with buttery & salty pretzels is a combination that I know you will love. 
This recipe is perfect for large gatherings. . .it will feed at least twelve. This side is a perfect make-the-day-before dish that will keep you from going crazy the day of a big dinner.
I'm sure it will become a holiday favorite for your family, just as it is for mine.
You'll need:
3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8-ounce) package cream cheese, room temperature
1 (8-ounce) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry-flavored gelatin
1 (10-ounce) package frozen raspberries
1 (15 1/4-ounce) can crushed pineapple, undrained

Melt butter and pour into a 9" x 13" pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes @ 400 degrees F. Remove from oven and cool.
In a large bowl mix together cream cheese and sugar until smooth and creamy. Add Cool Whip until well blended. Drop by spoonfuls on top of pretzels and then spread evenly to edges of pan. Refrigerate for about 1 hour.

Bring 2 cups of water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple. Mix well. With a ladle or large spoon, carefully pour over top of cream cheese mixture. Refrigerate overnight or until firm.