In medium sized bowl, dissolve the raspberry gelatin in boiling water, mix well; set aside to cool to room temperature, stirring occasionally.

Heat the oven to 350 degrees. In another bowl, mix the crushed pretzels, melted butter, and sugar together until well combined.

Press the mixture into an ungreased 13 x 9 baking dish.

Place into the oven and bake for 10 minutes.

Remove and cool on wire cooling rack.

In a medium bowl, beat the cream cheese, 1 cup sugar, and the vanilla with mixer on medium speed until smooth and creamy.

Fold in the whipped topping.

Spread evenly over cooled crust making sure to spread it all the way to the very edge of the pan.

Spread raspberries over filling; pour cooled gelatin on top.

Refrigerate for 3 to 4 hours or until set.

Cut into 4 rows by 3 rows. Serve with Whipped cream and fresh raspberries. Enjoy!