1 8-oz. container of cool-whip (any brand will work)
2 cups boiling water
1 3-oz package of cranberry Jell-o
1 8-oz can of whole berry cranberry sauce
10 x 7″ pan
Pre-heat oven to 400°
Once pretzels are crushed, place a stick of butter in a saucepan over medium heat. Once melted, add sugar and pecans. Stirring until sugar is dissolved.
Remove from heat, add the crushed pretzels and stir until well coated. Press crust mixture into a 10 x 7″ pan and bake for 8-10 minutes. Take care not to overbake. Remove from oven and set aside to cool.
While crust is baking, boil water for cranberry Jell-O topping. Mix gelatin in boiling water and set aside until it sets to the consistency of egg whites. Once it reaches this point, stir in entire can of whole berry cranberry sauce.
As the Jell-O is setting up, mix the cream cheese filling. Place softened cream cheese in mixer bowl and whip until softened. Add powdered sugar and vanilla, continue whipping until light and fluffy. Fold cool whip by hand.
When pretzel crust is cooled, spread no-bake cheesecake filling in a thick layer over the crust. Top with cranberry gelatin and place in refrigerator for about an hour to set.
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