Going to be on TV again

Hello again! I submitted yet another recipe to KSL5's Studio 5 and will be on TV again on July 21st at 11am. This time, I entered a recipe for Jell-o week. I do have to give credit to my sister, Suzi, as the recipe was hers. It it for

RASPBERRY PRETZEL JELL-O SALAD
Crust:
1 cup crushed pretzels
1/2 cup melted butter
4Tbsp sugar

Filling:
8 oz cream cheese
1 cup sugar
2 cups cool whip

Topping:
1 large pkg. raspberry Jell-o
2 cups boiling water
1 - 12 oz pkg frozen raspberries
1 - 16 oz can crushed pineapple, drained

Combine the crust ingredients and press into bottom of 9x13 pan. Bake at 350 for 1o minutes. Remove and let cool completely.
Whip together cream cheese and sugar. FOLD in cool whip slowly. Take the filling mixture and spread over cooled crust. Place in fridge until topping is ready.
Mix Jell-o with boiling water until Jell-o is completely dissolved. Add raspberries and pineapple. Spoon carefully over cream layer. Chill in fridge until firm.

We always had this dish at our family Christmas eve party, or at other family gatherings, it is one of the requested items....ITs really good....thats why!