Preheat the oven to 400°. Butter a 9×13 pan and set aside. Crush the pretzels in a food processor or blender, then blend in the melted butter and sugar until well blended. Press evenly into a greased 9×13 pan and bake at 400° for 8-10 min. Refrigerate for 30 minutes or until cool.

In a medium bowl, cream the cream cheese with an electric mixer. Stir in the sugar and then add the cold whip. Place about 8 spoonfuls on top and carefully spread over the pretzel crust. Be sure to go to the edges so that the jelly mixture does not run off. You can use your finger with a paper towel to run along the edges to clean them. Refrigerate for about 1 hour, or until the jelly is set.

Boil water in a small saucepan with jelly. Stir until the sugar is dissolved (about 2 minutes). Then add the frozen raspberries. Let stand for a few minutes and allow to thicken slightly, then pour over the cream cheese mixture and refrigerate until the jelly is firm, at least 2 hours (I like to leave the jelly overnight).