Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
3rd Layer: Dissolve cranberry Jello in boiling water and mix in mashed cranberry sauce. Set aside to cool.
1st Layer: Crush pretzels, mix with sugar and melted butter, press into the pan, and bake for 10 minutes. Cool in the freezer for 10 minutes.
2nd Layer: Whip cream cheese and sugar, then fold in Cool Whip. Spread over the cooled pretzel base.
Chill in the refrigerator for 30 minutes.
Pour the cooled cranberry mixture over the second layer, ensuring even distribution.
Refrigerate for at least 4 hours until set.
The entire family loved every bite of this dish. Next time, I’ll double the batch
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