Crush pretzels into a nutty consistency. Put the approximate amount (1 1/2 cups) into a Ziplock bag and crush with a rolling pin. When you think that you are done, crush a little more.
In a bowl, mix the pretzels, sugar and melted butter.
Press evenly into a 9 x 13 pan.
Bake for 6 minutes and let cool.
Combine sugar, cream cheese and Cool Whip in a bowl and mix thoroughly until creamy.
Carefully spread the filling evenly over the cooled pretzel base. Work carefully because the base is fragile.
Bring 2 cups of water to a boil in a 4 cup Pyrex measuring cup, add the packages of Jello and dissolve. Let Cool to about room temperature.
Add the raspberries and water to bring to a total volume of 4 cups. Let cool until partially set and then pour on top of the cream cheese mixture and refrigerate until completely set.
Cut into squares for serving.
The history of this recipe goes back to the annual 4th of July celebration that used to be held in the cul-de-sac in our neighborhood. These were organized by John and Suzanne Parks. This was their dish from 2001.