Cranberry Pretzel Salad

My mom got this from a friend and is sounds yummy & refreshing for a winter, spring or summer dessert, will post pics when I make here.

Cranberry Pretzel Salad



Bottom Layer:

2 cups Crushed Pretzels

3/4 cups butter melted

1 Tbsp. sugar



Mix the above ingredients together and press into a 9X13 inch pan. Bake for 8 minutes on 350 degrees. Cool completely. (Sometimes I stick it in the refrigerator to hurry it along).



Middle Layer:

1-8 oz. pkg cream cheese (leave out until softened)

1-8 oz. tub of cool whip

1/2 cup sugar



Blend these ingredients together with a hand mixer. Spread on top of cooled crust.



Top Layer:

1 Large pkg. Black Cherry Jello

2 cans whole cranberry sauce (I used Ocean Spray brand)

2 cups boiling water



Mix together and cool. I put it in the freezer just to cool it down more quickly. Do Not let it set up. It needs to be liquid when put over the second layer. With a large spoon, carefully put cranberry jello mixture over the cream cheese layer. Carefully place in the refrigerator for 3-4 hours or until jello is set. I put it in uncovered and cover it once it is set up. Enjoy!

This recipe can also be made with mandarin oranges and orange jello or frozen strawberries (thawed) and strawberry jello.