Boil 2 cups of water. Place in a heatproof bowl and add the gelatin. Whisk to dissolve gelatin. Set aside to cool to room temperature. Stir occasionally as you prepare the rest of the ingredients.
Preheat the oven to 350°F. Mix the crushed pretzels, melted butter, and sugar in a bowl. Press into an ungreased 13×9-inch (3-quart) baking dish. Place the dish in the oven.
In the bowl of an electric mixer, beat the cream cheese, 1 cup sugar, and the vanilla extract on medium speed until smooth and creamy (no lumps). Beat in the cool whip.
Scatter the raspberries all over the filling. Pour over the cooled gelatin on top. Refrigerate for at least 2-3 hours or until fully set. Cut into 12 pieces.