Raspberry Pretzel Salad

Ok so I know a lot of you probably already have this recipe, but if there are some out there who don't have it, here it is. And if you have no idea what I'm even talking about, it's probably because you don't live in utah:) If that's the case let me just tell you that this salad is awesome! If you love sweet and salty, this is for you. I'm sorry I don't have a picture, I hunted for my camera and couldn't for the life of me find it until just this afternoon. My husband has a habit of moving things on me and usually not in a place I would ever look, so when I found it on the refrigerator I knew it wasn't me who put it up there. Anyway needless to say, I have no picture and we licked the dish clean so there's no leftovers to take a picture of either, but take my word on it this is really good.

First Layer:
2 c. crushed pretzels
2 T. sugar
1/2 c. chopped nuts (you cann't even taste the nuts, so unless someone has an allergy I wouldn't worry about someone not liking nuts)
3/4 c. melted butter

Second Layer:
8 oz. cream cheese
1 c. sugar
2 c. cool whip

Third Layer:
6 oz. pkg strawberry or raspberry Jell-O
2 c. boiling water
1 16 oz pkg. of frozen strawberries or raspberries, depending on what you want

First layer: combing all ingredients and press in 9x13 pan. Bake at 400 for 10-15 minutes. Allow to cool.
Second layer: Beat cream cheese and sugar. Stir in Cool Whip and spread on top of cooled pretzel layer.
Third layer: Mix jello and boiling water until Jello is completely dissolved. Add Frozen fruit and stir until thawed. Let Jello set up slightly (you may need to put into the fridge for a minute or 2, but if you have enough frozen fruit it shouldn't take too long) Spoon over second layer and refrigerate until completely set up, at least a couple hours.