CranRaspberry Pretzel Jello Salad
2 1/2 c. crushed pretzels
3/4 c. melted butter
7 T. sugar
Mix ingredients together, then press into the bottom of a 9x13 pan. Bake 15 minutes at 350 degrees F or until lightly browned. Cool completely.
1 8-oz. package cream cheese
1 c. powdered sugar
8 oz. Cool Whip
Beat cream cheese and powdered sugar together until light and fluffy. Fold in Cool Whip. Spread over cooled pretzel crust. Chill until very firm.
1 6-oz package Raspberry Jello
1 can Cranberry Sauce (you can use either whole berry or jellied)
Mix Jello according to package directions, except reduce water by about 1/2 c. Blend in cranberry sauce. Pour over cream layer and refrigerate until set.
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