• Preheat the oven to 375° and lightly spray a 13 x 9 glass baking dish with a non-stick cooking spray. Set aside.

Pretzel Crust

• In a medium bowl, add crushed pretzels, vanilla, brown sugar and flour. Stir.
• Melt butter and add to the pretzel mixture. Stir until combined.
• Spread the pretzel mixture into the prepared baking dish. Press into an even, smooth layer (saving ½ cup of mixture for the topping).
• Bake in the preheated oven for 10 minutes, remove from the oven and let cool completely.

Cranberry Orange Topping

• In a medium saucepan, over medium heat, add cranberries, sugar, brown sugar, orange zest, orange juice and cornstarch. Stir. Bring to a boil and cook until cranberries burst and thicken up. Remove from heat and let cool.

Cream Cheese Mixture

• In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes until light and fluffy, then add powdered sugar. Beat until combined and fold in cool whip until combined.
• Once the crust has cooled completely, spread cream cheese layer over the pretzel crust.
• Top with cranberry orange filling and spread evenly.
• Cover with aluminum foil or plastic wrap and refrigerate for 4 hours or overnight.