Step 1

Preheat the oven to 350 degrees Fahrenheit. Combine 2 ½ cups pretzels, 3 tablespoons brown sugar, and melted ¾ cups butter, in a mixing bowl.

Step 2

Press the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, remove it from the oven, and let it cool completely.

Step 3

While the crust is baking, make 1 (6-ounce) box instant raspberry gelatin, according to the package directions, stirring in 1 (14-ounce) can whole berry cranberry sauce. Let the jello sit at room temperature for an hour or so until it has cooled.

Step 4

Meanwhile, beat 1 (8-ounce) package cream cheese and 1 cup granulated sugar together with a hand mixer in a large bowl until creamy.

Step 5

Fold in 1 (8-ounce) container whipped topping, until fully combined.

Step 6

Once the jello has cooled, carefully pour it over the chilled cream cheese layer. Carefully move around the pieces of cranberry as desired to distribute them evenly.

Step 7

Refrigerate for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!