Begin by lining a 9x13-inch casserole dish with parchment paper or spraying it with nonstick spray.

Using a food processor, crush the pretzel minis until finely crumbled. Combine with granulated sugar, dark brown sugar, and melted salted butter. Press mixture firmly into the bottom of the prepared dish and chill for at least 1 hour.

In a mixing bowl, beat together softened cream cheese, powdered sugar, Cool Whip, almond extract, and lemon juice until smooth. Spread over the chilled pretzel crust and return to refrigerator for 1 hour.

Boil 1.5 cups of water. Once boiling, remove from heat and whisk in raspberry Jello powder until dissolved; then stir in whole cranberry sauce. Set aside to cool slightly.

Carefully pour cooled Jello mixture over the cream cheese layer. Cover dish with plastic wrap and refrigerate for at least 6 hours, or overnight.

Once set, remove from fridge and cut into squares. Optionally garnish with whipped cream, pretzels, or fresh cranberries before serving.