• Preheat the oven to 375° and lightly spray a 9 x 13 baking dish with a non-stick cooking spray.

Pretzel Crust

• Using a food processor, or large baggie, add pretzels and crush into small pieces.
• In a medium bowl, add coarsely crushed pretzel, brown sugar, flour and vanilla. Stir.
• Melt butter and add to the pretzel mixture. Stir to combine.
• Spread mixture into prepared baking dish. Press into an even layer, reserving ½ cup of pretzel mixture to use for the topping.
• Bake for 10 minutes. Remove and let cool.

Cream Cheese Mixture

• In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes until smooth.
• Add powdered sugar and beat until combined.
• Next, add the cool whip and mix just until combined.
• Once the pretzel crust has cooled completely, spread cream cheese mixture evenly over the pretzel crust.

Raspberry Topping

• Spoon the raspberry pie filling on top of the cream cheese mixture, then add the fresh raspberries on top.
• Sprinkle reserved pretzel mixture on top of raspberry topping.
• Cover with aluminum foil or plastic wrap and refrigerate for 4 hours or overnight.