Cranberry Pretzel Salad

Ingredients:

• For the Crust
• 6 cups pretzel minis or 2 cups pretzel crumbles
• 1/3 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1/2 cup salted butter, melted
• For the Filling
• 1 1/2 cups powdered sugar
• 1 brick (8 oz) cream cheese, very soft
• 1 tub (8 oz) Cool Whip
• 1/2 teaspoon almond extract
• 1/2 teaspoon lemon juice
• For the Topping
• 1 1/2 cups water
• 1 package (6 oz) raspberry Jello powder
• 1 can (28 oz) whole cranberry sauce
• Optional for Serving
• Whipped cream
• Extra pretzels
• Fresh cranberries

Instructions:

1. Spray a 9×13 casserole dish with cooking spray or line with parchment paper.
2. Pulverize pretzels into coarse crumbles until you have 2 cups.
3. Mix pretzel crumbles, melted butter, granulated sugar, and brown sugar. Press firmly into the dish and chill for 1 hour.
4. Beat powdered sugar, cream cheese, Cool Whip, almond extract, and lemon juice. Spread over crust. Chill 1 hour.
5. Boil water, dissolve Jello, and mix in cranberry sauce.
6. Pour over cream cheese layer. Spread cranberries evenly. Chill overnight or at least 6 hours.
7. Serve with whipped cream and extra pretzels if desired.