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Enjoy this recipe from Our Favorite Flavors of the Season.
Submitted by: from
2 c. boiling water
6-oz. pkg. black cherry gelatin mix
2 15-oz. cans whole-berry cranberry sauce
2 c. pretzel twists, finely crushed
3/4 c. butter, melted
1/2 c. plus 1 T. sugar, divided
8-oz. pkg. cream cheese, softened
8-oz. container frozen whipped topping, thawed
In a bowl, stir together boiling water and gelatin mix for 2 minutes, or until dissolved. Stir in cranberry sauce. Cover and refrigerate until cooled and partially set. Meanwhile, in a separate bowl, mix together crushed pretzels, melted butter and one tablespoon sugar. Press into the bottom of an ungreased 13"x9" glass baking pan. Bake at 350 degrees for 8 minutes; set aside to cool. In another bowl, blend together cream cheese, whipped topping and remaining sugar; spread over cooled crust. Spoon cooled gelatin over cream cheese mixture. Cover and refrigerate overnight, or until set. Cut into squares. Serves 12. | |
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In a bowl, stir together boiling water and gelatin mix for 2 minutes, or until dissolved. Stir in cranberry sauce. Cover and refrigerate until cooled and partially set. Meanwhile, in a separate bowl, mix together crushed pretzels, melted butter and one tablespoon sugar. Press into the bottom of an ungreased 13"x9" glass baking pan. Bake at 350 degrees for 8 minutes; set aside to cool. In another bowl, blend together cream cheese, whipped topping and remaining sugar; spread over cooled crust. Spoon cooled gelatin over cream cheese mixture. Cover and refrigerate overnight, or until set. Cut into squares. Serves 12. |
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