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CRANBERRY PRETZEL SALAD 
3/4 c. butter
3 tbsp. brown sugar
2 1/2 c. crushed pretzels
1 lg. pkg. raspberry Jello
2 c. boiling water
1 jar cranberry orange relish
1 can whole cranberry sauce
8 oz. pkg. cream cheese
1 c. sugar
1 sm. carton whipped topping

Dissolve Jello in boiling water and add cranberry sauce and orange berry sauce; mix until dissolved. Chill until it starts to set. Cream brown sugar and butter, Mix in pretzel crumbs. Pat into 9 x 13 x 2 inch casserole. Bake 10 minutes at 350 degrees; cool. Cream cheese with white sugar. Feed in whipped topping. Spread mixture over cooled crust. When jellied mixture begins to jell spread over cheese mixture. Refrigerate and cut into squares. Serve on lettuce leaf.
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