CRANBERRY PRETZEL SALAD

Cranberry Pretzel Salad image

Provided by @MakeItYours

Number Of Ingredients 12

2 1/2 cups crushed salted pretzels
1/4 cup chopped pecan pieces, plus 2 Tbsp (divided)
1/4 cup granulated sugar
3/4 cup butter (melted)
1 8 oz block cream cheese (softened)
1 cup powdered sugar
1/2 cup heavy cream
1 tsp pure vanilla extract
2 8 oz frozen whipped topping (thawed and divided)
2 3 oz boxes cranberry or black cherry jell-o mix
2 cups boiling cranberry cocktail juice or water
2 14 oz cans whole berry cranberry sauce

Steps:

Preheat oven to 350°F. Lightly spray a 13 x 9 inch baking dish with cooking spray.
In a medium size mixing bowl toss together pretzels, 1/4 cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.
In a medium size mixing bowl using an electric mixer, whip together cream cheese and powered sugar until combined. Add cream and vanilla, whipping until smooth. Fold in one 8 oz whipped topping by hand. Spread over cooled crust. Chill while making jello topping.
In a medium size mixing bowl, mix together jell-o mix and boiling water. Stir until completely dissolved. Add cranberry sauce. Stir until combined and cranberry sauce has melted. Chill for 30 minutes.
Pour cranberry jell-o topping evenly over cream cheese. Use a spoon to arrange cranberries on top before it sets. Chill overnight to allow it to set.
Frost the top with remaining whipped topping and sprinkle with reserved 2 Tbsp pecans. Store leftovers chilled.