Preheat the oven to 350F degrees.

In a medium mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar.

Press into the bottom of a 9x13 baking dish and bake in the oven for 10 minutes. Remove and allow the pretzel crust to fully cool.

In a large mixing bowl, blend the cream cheese and granulated sugar until smooth with an electric mixer.

Fold the whipped topping into the cream cheese mixture until just combined.

Spread the cream cheese mixture over the cooled pretzel crust and place the baking dish into the refrigerator for 1 hour to chill and set. (This step is important to prevent the jello layer from dripping down into the pretzel crust).

Prepare the raspberry jello topping. Mix together the boiling water with the raspberry jello until dissolved. Allow to fully cool.

Place the raspberries over the top of the chilled cream cheese layer and pour the cooled jello mix over the raspberries. Return to the refrigerator and chill for at least 2-4 hours or overnight until the jello is fully set and firm.

Slice and serve with a dollop of whipped cream, enjoy!