Largeboxstrawberry Jello Mixoff brands are fine, too
2cupscranberry juice
1poundfrozen strawberrieschopped
Instructions
To make the crust, crush the pretzels. This is easy to do in a food processor.
Add the pretzels and melted butter to a medium-sized mixing bowl and stir to combine.
Press the mixture into the bottom of a 9x13 baking dish.
Bake at 375°F for 25 minutes. Allow to fully cool.
To make the cream cheese layer, whip together the softened cream cheese, Cool Whip, and sugar.
Spoon this mixture over the cooled crust and seal the sides completely.
To make the Jello layer, chop up the frozen strawberries. I do this by pulsing a few times in the food processor.
Follow the box instructions to make the Jello. This will include boiling two cups of water and also adding two cups of cold water, which you should substitute for cold cranberry juice instead. Then, add the frozen strawberries.
Let the Jello partially set before adding to the top of the cream cheese layer.
Cover and refrigerate for at least 4 hours so the Jello fully sets. I usually make this the night before I plan to serve it.
Optional: Toss fresh cranberries in a little water and then toss in 1/4 cup granulated white sugar to make quick sugared cranberries for a garnished edge.