In a medium bowl, roughly mash fresh or thawed raspberries with a fork. Prepare the raspberry Jello according to package instructions and stir in the mashed raspberries. Set aside to cool.

In a large bowl, mix crushed pretzels with melted unsalted butter and sugar. Press this into the bottom of a 9x13 inch pan. Bake at 350°F for about 10 minutes, then cool completely.

Beat cream cheese with powdered sugar and vanilla extract until smooth. Fold in whipped topping, then spread over the cooled crust.

Pour the cooled raspberry mixture over the cream cheese layer, spreading evenly without mixing layers.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the Jello set properly.

Slice into squares and serve chilled. Garnish with fresh raspberries or mint leaves if desired.