Raspberry Pretzel Jello Salad

My cute little 9 year old daughter made this one entirely by herself.  She's learning to follow directions, and did pretty good, except this sure tasted salty.  I'm not sure what she did.

Ingredients

1 1/2 c. crushed pretzels (or half pretzels half graham crackers--which is what we prefer)

1 c. sugar, divided

1 cube margarine, melted

1 8 oz. cube cream cheese (softened)

1 8 oz. tub cool whip

1 large 6 oz. box raspberry jello

2 c. boiling water

1 bag frozen raspberries

Crust:

1 1/2 c. crushed pretzels (like I mentioned, I like to do half graham crackers here)

1/2 c. sugar

1/2 c (1 cube) margarine, melted

Combine above ingredients and press into a 9 x 13 pan. Bake 350 for 8 minutes, then allow to cool.

Filling:

8 oz. cream cheese, softened

1/2 c. sugar

8 oz. cool whip

Blend together, spread on crust, and refrigerate.

Raspberry Topping:

6 oz. raspberry jello

2 cups boiling water

1 bag unsweetened raspberries

Combine jello and water until dissolved, add raspberries and stir. Pour over cream filling and refrigerate.