Add your pretzels to the bowl of a food processor, and pulse until they are fine crumbs.

Measure out 2 cups of crumbs into a medium sized bowl, and pour in the melted butter and sugar. Mix well to combine.

Grease a 9X13 baking dish (or line with parchment paper) and press the pretzel mixture into the bottom in an even layer. Apply firm pressure with your hand, but don’t push too hard.

Place the dish in the fridge and chill for 30 minutes, or up to 1 hour.

Add the confectioners sugar, softened cream cheese, and thawed whipped topping to a large bowl.

Using an electric hand mixer, blend everything together until it is smooth and uniform.

Transfer the whipped mixture to the top of the chilled pretzel base using a silicone spatula. Smooth it out evenly, making sure to get to the edges to completely seal the layer.

Cover the baking dish with plastic wrap and place it back in the fridge to chill for 1 hour.

Empty the contents of the raspberry Jell-O packets into a large bowl.

Pour in the boiling water and whisk well to dissolve the gelatin.

Add in the two cans of whole berry cranberry sauce, and fold them together with the gelatin mixture until everything is uniform.

Pour the cranberry and gelatin mixture on top of the chilled cream cheese layer, and spread it out evenly.

Cover with plastic wrap, and chill until set, or approximately 4-8 hours.

Slice into bars and serve!