Preheat oven to 350-degrees F.

In a medium bowl, mix crushed pretzels and white sugar. Pour melted butter over the pretzel crumb/sugar mixture. Stir until well combined.

Pour the pretzel crumb mixture into the bottom of a 9" x 13" baking dish. Spread evenly and then press firmly to form crust.

Bake for 15 minutes or until lightly browned. Remove from oven and allow to cool completely.

In the bowl of a stand mixer, beat the cream cheese until smooth. If using an electric hand mixer, use the same process.

Add the 1 cup of sugar and beat for 4-5 minutes until smooth (most of the sugar ought to have dissolved). Fold in the Cool Whip by hand.

Pour cream cheese mixture onto the pretzel crust. Spread evenly all the way to the edges, making sure that there are no breaks between the cream cheese mixture and the edges of the dish. Cover the baking dish and put into the refrigerator to allow the cream cheese mixture to chill.

While cream mixture is chilling, prepare the Jell-O. Bring 2 cups water to a boil. This can be done in the microwave by heating for 2-4 minutes on high. Pour the Jell-O into the hot water and stir until Jell-O is completely dissolved. Stir in the frozen raspberries briefly. Set aside to cool or put into refrigerator to cool more quickly. If cooling in the refrigerator, watch carefully and do not allow Jell-O to set.

Pour Jell-O mixture over cream cheese mixture. Cover and return to refrigerator. Salad is ready to serve when Jell-O has set. Salad can be cut into serving sized squares or served family style with each person spooning out desired amount.