Crush the pretzels into coarse crumbs using a food processor or a rolling pin.

In a mixing bowl, combine the crushed pretzels with melted butter and granulated sugar, stirring until fully mixed.

Press this mixture evenly into the bottom of a 9x13-inch baking dish to form the crust.

Bake at 350°F (175°C) for 10 minutes, or until lightly golden, then allow it to cool completely.

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

Fold in the whipped topping gently until fully incorporated.

Once the pretzel crust has cooled, spread this cream mixture evenly over the crust.

Refrigerate for about 30 minutes to help it set slightly.

In a saucepan, dissolve the raspberry gelatin in 2 cups of boiling water, stirring thoroughly until completely dissolved.

Remove from heat and let it cool for about 10 minutes.

Once cooled, gently fold in the fresh raspberries.

Pour this mixture over the cream layer in the dish, spreading it evenly to cover.

Cover the dish with plastic wrap or a lid and refrigerate the Raspberry Pretzel Salad for at least 4 hours, or until the gelatin is firm.

Once set, cut the chilled dessert into squares using a sharp knife.

Serve the Raspberry Pretzel Salad chilled, and consider pairing with a scoop of vanilla ice cream.