Begin by crushing the pretzel minis in a food processor until they resemble coarse crumbs. In a mixing bowl, combine the crushed pretzels with granulated sugar, dark brown sugar, and melted salted butter. Mix until the mixture is well combined, then press it firmly into the bottom of a lined 9x13-inch baking dish to form the crust. Chill the crust in the refrigerator for 1 hour to allow it to set.

In a large mixing bowl, beat together the softened cream cheese, powdered sugar, Cool Whip, almond extract, and lemon juice until smooth and creamy, which should take about 2-3 minutes. Once combined, spread the cream cheese mixture evenly over the chilled pretzel crust, smoothing it out with a spatula. Return the dish to the refrigerator to chill for another hour, allowing the filling to firm up beautifully.

Boil 2 cups of water in a saucepan, then remove it from heat. Stir in the raspberry Jello powder until fully dissolved, ensuring there are no lumps. Next, add the whole cranberry sauce to the dissolved Jello and mix well until you achieve a smooth consistency. Let this mixture cool slightly before proceeding to the assembly step.

Carefully pour the cooled Jello mixture over the chilled cream cheese layer, ensuring it spreads evenly across the surface. Use the spatula gently to help it settle without disturbing the cream cheese layer below. Once evenly spread, cover the dish with plastic wrap and chill it in the refrigerator for at least 6 hours, or overnight for the best results.

When ready to serve your delightful Cranberry Pretzel Salad, remove it from the refrigerator. Slice into squares, using a warm knife for cleaner cuts. Optionally, garnish with additional whipped cream, fresh cranberries, or nuts to elevate the presentation. Serve chilled.