Cranberry Pretzel Salad

FIRST LAYER

2 Cbroken pretzels

3 T sugar

1 1/2 stick butter

SECOND LAYER

1 Csugar

8 oz cream cheese

8 oz cool whip. thawed

THIRD LAYER

1 large box raspberry jell-o

2 can(s) whole cranberry sauce

1 1/2 C boiling water

First layer: Mix and press into 9 x 13 inch pan. Bake at 350 degrees for ten minutes. Cool.

Second layer: Cream together sugar and cream cheese then fold in Cool Whip. When pretzel mixture is cool, spread the cream cheese mixture over crust. Chill for ten min to let the cream cheese mixture set up.

Third layer: Dissolve Jello in 1 1/2 cup boiling water. Then add the cranberry sauce. Chill just till jello starts to thicken and is still pourable. Spread the jello mixture over the cream cheese layer. Store in refrigerator until ready to eat.

Sometimes I add cool whip to the top also, and sprinkle with chopped pecans or walnuts.