- 1 1/2 cups crushed pretzels about 150g
- 1/2 cup melted butter
- 1 package light cream cheese 8oz
- 1 cup heavy cream 35%
- 3/4 cup powdered icing sugar
- 2 cups cranberry raspberry juice divided
- 1 1/4oz package unflavored gelatin
- 1 cup fresh or frozen, thawed, cranberries
- 1 cup fresh raspberries
- 3 tablespoons sugar optional
In a medium bowl, combine crushed pretzels and melted butter. Press firmly into an 8×8″ pan.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add cream and sugar and beat on high until light and fluffy, about 4-5 minutes. Spread over pretzel crust and refrigerate.
Pour ½ cup of the juice into a small bowl and sprinkle gelatin over top. Set aside.
To a large skillet, add remaining 1½ cups juice and cranberries. Bring to a simmer and cook for 4-5 minutes, until cranberries start to burst (I prefer not to have whole cranberries in my “salad” because they are tart — you don’t have to cook them until bursting if you want them whole!).
Place juice and gelatin mixture in the microwave and cook on high for 10 seconds. Stir to dissolve the gelatin and add to skillet with juice and cranberries. Stir in raspberries and sugar (optional — the berries are tart so I added a little! Feel free to taste and adjust).
Remove from heat and let cool to room temperature. Pour over cream cheese layer and refrigerate until completely set, at least 3-4 hours. Slice and serve.