• Prep. Preheat the oven to 400°F. Butter a 9x13-inch baking dish and set aside.

Layer 1

• Make pretzel crust. In a food processor or blender, pulse 6-7 cups pretzels until finely crumbled (about 1 3/4 cups crumbs). Stir in 3/4 cup butter and 3 Tablespoons sugar until combined. Press evenly into baking dish. Bake 8 to 10 minutes. Chill 30 minutes, or until cool.

Layer 2

• Make cream cheese layer. In a medium bowl, beat 12 ounces cream cheese with an electric mixer. Add 3/4 cup sugar until combined. Mix in 8 ounces Cool Whip.
• Add on top pretzel layer. Drop by spoonful (about 8) over the top of the chilled crust. Carefully spread in an even layer, being sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make clean lines. Chill 1 hour, or until set.

Layer 3

• Make raspberry jello. In a small saucepan, boil 2 cups water and 2 - 3 ounces boxes of jello over medium-high heat. Stir 2 minutes, or until the mixture is dissolved. Remove from the heat and stir in 2 cups raspberries. Let sit 5 to 10 minutes, until thickened slightly. Once the pot is cool enough to handle, I like to put it in the refrigerator 10 to 15 minutes more.
• Add on top cream cheese layer. When thickened slightly, pour evenly over the of cream cheese mixture and chill at least 2 hours, or until jello is firm (I like to leave it overnight).
• Chill, slice and serve. Once the dessert is firm, slice and serve.