Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          crushed pretzels
 300      grams         sugar
 110      milliliter    melted butter
  50      grams         pecans (chopped)
 225      grams         cream cheese
   1      medium tub    Cool Whip
 225      grams         crushed pineapple -- drained.
 450      milliliter    water
 175      grams         raspberry jello
 575      grams         frozen raspberries

Preparation:

1. Combine together pretzels, pecans, butter and 100 g sugar, and press in 23x33 cm pan. 2. Bake at 180 øC for 5-7 min. Cool. 3. Beat together cream cheese and rest of sugar (200 g) Fold in whip and crushed pineapple. Spread over crust. 4. Boil 450 ml water. Pour in raspberry jello and frozen raspberries. Crush them as they thaw. Cool until it starts to thicken. Pour over cheese mixture. Refrigerate.