Cranberry Pretzel Salad

🧂 Ingredients

• 2 cups pretzel crumbs

  5-6 cups pretzel sticks
• ½ cup melted unsalted butter
• ⅓ cup granulated sugar
• 1 cup powdered sugar
• 1 8oz package cream cheese, softened
• 1 8oz container Cool Whip, thawed
• 2 3oz packages raspberry flavored Jell-O
• 2 14oz cans whole berry cranberry sauce
• 1 ½ cups boiling water

Instructions

• 1 Add your pretzels to the bowl of a food processor, and pulse until they are fine
  crumbs.
• 2 Measure out 2 cups of crumbs into a medium sized bowl, and pour in the melted
  butter and sugar. Mix well to combine.
• 3 Grease a 9X13 baking dish (or line with parchment paper) and press the pretzel
  mixture into the bottom in an even layer. Apply firm pressure with your hand,
  but don’t push too hard.
• 4 Place the dish in the fridge and chill for 30 minutes, or up to 1 hour.
• 5 Add the confectioners sugar, softened cream cheese, and thawed whipped topping
  to a large bowl.
• 6 Using an electric hand mixer, blend everything together until it is smooth and
  uniform.
• 7 Transfer the whipped mixture to the top of the chilled pretzel base using a
  silicone spatula. Smooth it out evenly, making sure to get to the edges to
  completely seal the layer.
• 8 Cover the baking dish with plastic wrap and place it back in the fridge to chill
  for 1 hour.
• 9 Empty the contents of the raspberry Jell-O packets into a large bowl.
• 10 Pour in the boiling water and whisk well to dissolve the gelatin.
• 11 Add in the two cans of whole berry cranberry sauce, and fold them together with
  the gelatin mixture until everything is uniform.
• 12 Pour the cranberry and gelatin mixture on top of the chilled cream cheese layer,
  and spread it out evenly.
• 13 Cover with plastic wrap, and chill until set, or approximately 4-8 hours.
• 14 Slice into bars and serve!

Nutrition Info