Layered Christmas Jello Salad

Cranberry Layer:

1. Spray a 9x9-inch or 10 to 12-cup Bundt pan** (See Notes) extremely well with cooking srpay; don't be skimpy because you don't want this to stick. Tip - Use a pan that you know well, and know that it's not prone to sticking.
2. Add the boiling water to a medium sized mixing bowl, add the cherry Jello, and stir until dissolved.
3. Add the pineapple juice and stir to combine.
4. Add the pineapple tidbits, cranberry sauce, and the nuts.
5. Pour the mixture into the prepared pan and place in the refrigerator until completely set, at least 1 hour or more.

Cream Cheese Layer:

1. To a medium bowl, add the cream cheese and beat with a handheld electric mixer on high speed until soft and fluffy, about 3 minutes. Tip - Make sure your cream cheese is well-softened or this will be harder than it needs to be for you.
2. Stop, scrape down the sides of the bowl, add the confectioners' sugar, and beat to incorporate.
3. By hand, fold the whipped topping into the cream cheese mixture until well combined. Tip - Look up a video what it means to fold if you don't know what this is; it's not the same as simply stirring in.
4. Spread this mixture gently and evenly over the cranberry layer.
5. Place in the refrigerator for at least 30 minutes or more.

Lime Layer:

1. Add the boiling water to a medium sized mixing bowl, add the lime Jello, and stir until dissolved.
2. To a separate medium bowl, add the cream cheese and beat with a handheld electric mixer on high speed until soft and fluffy, about 3 minutes. Tip - Make sure your cream cheese is well-softened or this will be harder than it needs to be for you.
3. Fold in the whipped topping.
4. Optionally if desired, add 10 to 15 drops of green food coloring to the cream cheese mixture and stir till there are no streaks or unevenly colored patches.
5. Stir this cream cheese and whipped topping mixture into the green Jello by hand until well combined.
6. Pour this mixture over the cream cheese layer in your baking pan.
7. Place the pan in the refrigerator for at least 1 hour, or longer. The Jello needs to be very well set before adding the pretzel layer so don't rush it.

Pretzel Layer:

1. To a medium bowl, add the crushed pretzels, sugar, melted butter, and stir by hand until well combined.
2. Spoon this over the green Jello layer and evenly spread it.
3. Using your fingers, press it fairly firmly over the Jello so it can adhere as it cools. Refrigerate for at least 30 minutes or longer.

Releasing/Inverting:

1. In order to release the dessert from the baking or Bundt pan, you will need to fill your kitchen sink with an inch to two inches of very hot water.
2. Place the pan carefully in the hot water, making sure the water doesn’t go over the sides and into the pan.
3. Hold the pan in the hot water for 20 to 30 seconds.
4. Run a paring knife around the sides of the dessert.
5. Place a cake stand or large serving plate upside down over the baking or Bundt pan, and then quickly flip it over and allow the dessert to slide out, give it a minute.
6. If it doesn't come out, flip back over and hold in the hot water for an additional 10 to 20 seconds. Take caution though, you don’t want to hold it in the hot water too long so you don't melt the Jello.

Serving:

1. Once the dessert is on the cake stand or serving plate, add a dollop of whipped cream to various places and add a whole pretzel on top. Tip - I try to do this approximately where I think each serving size will get its own bit of whipped topping and whole pretzels.