Strawberry Raspberry Torte-Kathy

CRUST:

1 1/2 cups crushed pretzels

1/2 cup sugar

1 stick margarine, melted

Bake 6 minutes in a 9x13 inch pan at 375 degrees. Cool.

FILLING:

1 (8oz) package cream cheese, room temperature

1 (12oz) container Cool Whip

1 cup sugar

Beat until fluffy and spread on crust.

TOPPING:

1 large package Jello, strawberry or raspberry

2 cups boiling water

1 pint frozen strawberries or raspberries

Dissolve Jello in water and add frozen fruit. Stir. Pour over filling and refrigerate.