Cranberry-Pretzel Dessert
Miz Helen's Kitchen
Ingredients
5 cups pretzel sticks, crushed fine
1/2 cup sugar
1 cup butter, melted
Spray cooking oil
1 ( 8 ounce) package cream cheese, softened
1/2 cup confectioners sugar
1 (8 ounce) container whipped topping
1 ( 3 ounce) box of cranberry gelatin
1 cup boiling hot water
1 cup whole berry cranberry sauce
Garnish with Whipped Cream
Directions
Spray a 8 X 11 baking pan with cooking oil spray and set aside.
In a food processor, process the pretzel stick until they are fine crumb.
Pour the crushed pretzel and sugar into a small bowl and pour in the melted butter.
With a fork blend the butter and pretzel mix until it is completely incorporated.
Press the pretzel-butter mixture into the bottom of the baking dish. With a heavy cup smooth the mixture in the bottom of the dish.
Place the baking dish into a heated 350 degree oven and bake for 15 minutes until firm.
Remove from oven and place on a cooling rack until completely cooled.
In a mixing bowl, mix the cream cheese and confectioners sugar until completely smooth.
Stir in the whipped topping and mix by hand until completely smooth.
Pour the cheese mixture onto the baked pretzel crust.
Place in the refrigerator for at least 1 hour.
In a mixing bowl mix the cranberry gelatin with the boiling hot water. Mix the gelatin until completely dissolved.
Add the whole berry cranberry sauce and mix well.
Refrigerator for 45 minutes until it begins to thicken.
Remove from refrigerator and mix to loosen the gelatin and cranberry.
Pour the cranberry-gelatin mixture on top of the cream cheese filling.
Place in the refrigerator for at least 4 hours in order to set completely.
Slice and garnish with whipped cream and mint or rosemary.
Enjoy!