Preheat the oven to 350°F. In a mixing bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well and press into the bottom of a 9x13-inch baking dish. Bake for 10 minutes and let cool completely.

In a separate bowl, beat together cream cheese and powdered sugar until smooth. Fold in whipped topping and spread over the cooled pretzel crust.

In a saucepan, combine chopped cranberries, granulated sugar, and water. Heat over medium heat until boiling, about 5-7 minutes. Stir in raspberry gelatin and boiling water until dissolved. Allow to cool slightly before pouring over the cream cheese layer.

Cover the dish and refrigerate for at least 4 hours or until set. Cut into squares and serve chilled.