Cranberry Jello Salad

Ingredients

• (2) 3 ounce boxes cranberry Jello
• 2 cups boiling water
• 2 cups fresh cranberries
• 2 tablespoons orange juice
• 2 cups pretzels, (crushed)
• 2/3 cup butter, (melted)
• 1/4 cup granulated sugar
• 8 ounces cream cheese, (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounce container cool whip, (thawed)

Instructions

1. 1

   Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with nonstick cooking spray. Set aside.

2. 2

   --- Cranberry Jello Topping ---

3. 3

   In a small pot, add cranberries and orange juice. Over medium heat, cook until cranberries burst and a paste is formed. Remove from heat.

4. 4

   Dissolve Jello in boiling water.

5. 5

   Add cooked down cranberries to Jello and place in the refrigerator for 1 ½ hours or until partially set.

6. 6

   --- Pretzel Crust ---

7. 7

   In a small bowl, mix pretzels, sugar, and butter together.

8. 8

   Press firmly into a 9x13 baking dish and bake in preheated oven for 10-12 minutes. Remove from oven and let cool completely.

9. 9

   --- Cream Cheese Filling ---

10. 10

    Beat cream cheese, powdered sugar, vanilla, and cool whip together until smooth.

11. 11

    Spread over cooled pretzel crust.

12. 12

    Spoon Jello mixture over the top of the cream cheese. Spread evenly.

13. 13

    Cover and place in the refrigerator for 4-6 hours or until Jello has set.