Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed pretzels, melted unsalted butter, and 3 tablespoons of granulated sugar. Press this mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes or until lightly golden. Allow to cool completely.

In a separate bowl, dissolve the cranberry Jello in 2 cups of boiling water. Mix in the whole berry cranberry sauce and allow to cool to room temperature.

Using an electric mixer, beat the softened cream cheese and the remaining 1/2 cup of sugar until smooth. Fold in the whipped topping.

Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing the edges.

Pour the cooled Jello mixture over the cream cheese layer, spreading it evenly.

Cover with plastic wrap and refrigerate for at least 4 hours to set.

Once set, slice the salad into squares and serve chilled.