Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.

In a blender, crush about 2 cups of mini salted pretzels until you have fine crumbs. In a medium bowl, combine the crushed pretzels with melted unsalted butter and light brown sugar. Press this mixture into the prepared dish and bake for 12 minutes.

Allow the pretzel crust to cool completely in the dish.

In a small bowl, dissolve unflavored gelatin with hot water, then set aside to cool.

Whip 1 cup of heavy cream until soft peaks form. Gradually add 1 tablespoon of confectioner's sugar, then whip until firm peaks form.

Beat together 8 ounces of softened cream cheese with the remaining confectioner's sugar until smooth. Fold in half of the whipped cream, then gently mix in the cooled gelatin and the rest of the whipped cream.

Spread the cream cheese mixture over the cooled pretzel crust. Cover and refrigerate for at least 3 hours.

In a saucepan, combine 2 cups of fresh cranberries, 1/4 cup of granulated sugar, and 1/4 cup of water. Cook over medium heat until cranberries soften, about 10 minutes. Stir in Jell-O until dissolved.

Pour the cranberry mixture over the cream layer, ensuring even distribution. Cover and refrigerate for at least 4 hours or overnight.

Lift the dessert out using parchment paper, cut into squares, and enjoy!