An old-fashioned party staple.

Prep Time:  10 minutes (plus 3 hours to chill)   |    Cook Time: 15 minutes   |    Total Time:  25 minutes (plus 3 hours to chill)   |   Servings: 15 bars

Ingredients:

• Carlini  Canola Cooking Spray
• 2 cups  liveGfree  Pretzel Minis, crushed
• 2 tablespoons  Countryside Creamery  Unsalted Butter, melted
• ¼ cup  Simply Nature  Organic Coconut Oil, melted
• ¼ cup plus 3 tablespoons  Baker’s Corner  Granulated Sugar, divided
• 8 ounces  Fit & Active  Neufchâtel Cheese
• 1½ cups  Fit & Active  Whipped Topping
• 11 ounces  Sweet Harvest  Mandarin Oranges, drained, chopped, juice reserved
• 0.3 ounces  Baker’s Corner  Sugar Free Strawberry Gelatin
• 8 ounces  Sweet Harvest  Whole Berry Cranberry Sauce

These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:  

1. Preheat oven to 350°. Spray an 8x8-inch pan with cooking spray.
2. In a medium bowl, combine the pretzels, butter, coconut oil and 3 tablespoons of sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Cool completely.
3. In a medium bowl, beat the Neufachâtel and ¼ cup sugar. Fold in the whipped topping. Spread this layer on the pretzel layer. Refrigerate while preparing the gel layer.
4. Add enough water to the mandarin orange juice to make 1¼ cups of liquid. Pour in a medium saucepan and bring to a boil. Add gelatin, whisk thoroughly. Mix in cranberry sauce, whisking until thoroughly incorporated. Pour into a bowl and refrigerate for 1 hour and 30 minutes.
5. Add the mandarin oranges to the chilled gelatin mixture, spread on cream cheese layer. Refrigerate for an additional 1 hour and 30 minutes or more, until the gelatin has set completely. Cut into squares.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen