Preheat your oven to 350°F (175°C). In a large mixing bowl, combine crushed pretzel minis or crumbles with granulated sugar and melted salted butter, mixing until well-coated. Press this mixture firmly into the bottom of a greased 9x13 dish to form an even layer. Bake for 10 minutes until slightly golden, then remove and let it cool completely before chilling in the fridge for 1 hour until set.

In a mixing bowl, beat softened cream cheese with powdered sugar, Cool Whip, almond extract, and lemon juice until smooth and fluffy—about 3-4 minutes. Spread this cream cheese mixture evenly over the chilled pretzel crust, ensuring it reaches the edges. Chill the dish for an additional hour to firm up the layers.

In a medium saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and stir in the raspberry Jello powder until completely dissolved. Add the whole cranberry sauce, mixing well to incorporate. Allow the mixture to cool slightly.

Once the Jello mixture has cooled but is still pourable, gently pour it over the cream cheese layer in the dish. Spread it evenly with a spatula. Cover the dish and refrigerate overnight or for at least 6 hours.

Slice the Cranberry Pretzel Salad into squares using a warm knife for smooth cuts. Garnish with whipped cream, extra pretzels, or fresh cranberries before serving.