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Pretzel And Raspberry Salad

5 c. pretzels, broken
6 tbsp. sugar
1 1/2 c. melted margarine
16 oz. cream cheese
1 c. powdered sugar
2 eggs
16 oz. Cool Whip
12 oz. raspberry Jello
4 pkgs. frozen raspberries

Spray 9x13 inch pan (or next size larger) with Pam. Mix pretzels, sugar and margarine together, spread in pan and bake at 350 degrees for 10 minutes. Cool. In food processor (or with mixer) mix together cream cheese, powdered sugar and eggs. Fold in Cool Whip; spread over pretzels, refrigerate. Dissolve Jello in 4 cups boiling water, stir in frozen berries. Let set in refrigerator until sticky (not too long). Pour over cream cheese mixture and refrigerate.

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