★Ingredients
3/4 cup butter, melted
2 cups crushed pretzels
3 tablespoons granulated sugar
Cream Cheese Layer*
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- 8 oz whipped topping (like Cool Whip), thawed
- 1 teaspoon vanilla extract
Cranberry Layer*
- 2 packages (3 oz each) raspberry gelatin
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup cold water
- 2 cups boiling water
★Instructions
Pretzel Crust*
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well.
- Press the pretzel mixture into the bottom of a 9×13 inch baking dish.
- Bake for 10 minutes. Remove from the oven and let cool completely.
Cream Cheese Layer*
- In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Fold in the whipped topping until well combined.
- Spread the cream cheese mixture over the cooled pretzel crust. Make sure to spread it to the edges to seal the crust and prevent the gelatin layer from seeping through.
- Refrigerate until the cream cheese layer is set, about 1 hour.
Cranberry Layer*
- In a medium bowl, dissolve the raspberry gelatin in 2 cups of boiling water. Stir until completely dissolved.
- Add 1 cup of cold water and mix well.
- Stir in the cranberry sauce until well combined.
- Allow the mixture to cool to room temperature.
- Carefully pour the cranberry mixture over the cream cheese layer.
- Refrigerate until the gelatin is fully set, about 2-4 hours.
Enjoy!