Description
A festive layered dessert with crunchy pretzel crust, creamy center, and tart cranberry jello topping, perfect for holiday celebrations.
Ingredients
Scale
- 2½ cups pretzels, crushed
- 3 tablespoons brown sugar
- ¾ cup butter, melted
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces whipped topping, thawed
- 6 ounces instant raspberry gelatin (or two 3-ounce boxes cranberry gelatin)
- 2 cups boiling water
- 1 cup cold water
- 14 ounces whole berry cranberry sauce
Instructions
- Preheat the oven to 350°F and grease your dish. Mix crushed pretzels with brown sugar and melted butter really well.
- Press the pretzel mix into the dish bottom firmly. Bake 8 minutes until it smells good and looks lightly toasted all over.
- Take it out of the oven. Let the crust cool down all the way before you add more layers on top.
- Make raspberry jello with boiling water. Stir in cold water and cranberry sauce. Let it cool to room temperature before using.
- Beat cream cheese and sugar with your mixer. Mix until smooth and creamy with no lumps left at all anywhere.
- Fold whipped topping into cream cheese gently. Keep folding until no white streaks show up in the cream filling.
- Spread cream over the cooled crust. Go to the edges! This stops jello from leaking through when it’s chilling out.
- Pour cooled jello over the cream layer slowly. Spread cranberries around to make it pretty. Refrigerate at least 4 hours.
- Add whipped topping and fresh cranberries on top if you want. Slice it up and serve it cold to your happy guests!
Notes
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg