2 cups crushed pretzels (twists or sticks work well)
3/4 cup melted butter
3 tablespoons sugar (for the crust)
8 ounces cream cheese, softened at room temperature
1 cup granulated sugar (for the filling)
1 teaspoon alcohol-free vanilla
8 ounces whipped topping or heavy cream whipped to stiff peaks
6 ounces cranberry or raspberry plant-based gelatin powder
2 cups boiling water
14 ounces whole berry cranberry sauce
1 cup cold water or orange juice
Instructions
Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine the crushed pretzels, melted butter, and the 3 tablespoons of sugar. Stir until the pretzels are evenly coated. Press this mixture firmly into the bottom of a 9 by 13 inch baking dish. Bake for 10 minutes to set the crust and bring out the toasted flavor of the pretzels. Remove the dish from the oven and let it cool completely. This cooling step is essential to ensure your next layer does not melt.
In a large mixing bowl, beat the softened cream cheese, one cup of sugar, and the alcohol-free vanilla together until the mixture is smooth and fluffy. Gently fold in the whipped topping using a spatula until no streaks remain. Spread this mixture evenly over the cooled pretzel crust. Make sure to spread the cream all the way to the edges of the pan to create a seal. This prevents the liquid topping from seeping into the pretzel layer and making it soggy.
In a separate heat-safe bowl, dissolve the plant-based gelatin powder in the 2 cups of boiling water. Stir well until the powder is completely dissolved. Add the whole berry cranberry sauce and the cold water or orange juice to the mixture. Stir until the cranberry sauce is broken up and well incorporated. Allow this mixture to sit at room temperature for about 15 to 20 minutes until it begins to cool and slightly thicken, but is still pourable.
Slowly and carefully pour the cranberry mixture over the cream cheese layer. I find it helpful to pour the liquid over the back of a large spoon to diffuse the stream and avoid breaking the cream layer. Once the top layer is added, cover the dish loosely and refrigerate for at least 4 hours, or until the top is completely set. For the best results, I recommend letting it chill overnight.
Once the salad is firm, use a sharp knife to cut it into squares. Clean the knife between each cut to ensure the layers stay distinct and beautiful. Serve chilled and watch how quickly it disappears from the table.
