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Cranberry Pretzel Salad Recipe

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★★★★★

4.5 from 126 reviews

Cranberry Pretzel Salad is a festive and delicious layered dessert combining a salty pretzel crust with a creamy sweet middle and a tangy cranberry jello topping. This no-bake treat offers a perfect balance of textures and flavors, ideal for holiday gatherings or any special occasion.

Ingredients

Scale

1st Layer (Pretzel Crust)

  • 2½ cups Pretzels (salted is best)
  • 1 stick Unsalted Butter (½ cup), melted
  • ¼ cup White Granulated Sugar

2nd Layer (Cream Cheese Filling)

  • 8 ounces Cool Whip (1 tub)
  • 8 ounces Cream Cheese, room temperature
  • ½ cup White Granulated Sugar

3rd Layer (Cranberry Jello Topping)

  • 2 boxes Cranberry Jello (3 ounces each)
  • 15 ounces Whole Berry Cranberry Sauce (1 can)
  • 1 cup Boiling Water

Instructions

  1. Prepare the Pretzel Crust: Crush the salted pretzels into small pieces using a food processor or by placing them in a plastic bag and crushing with a rolling pin. In a mixing bowl, combine the crushed pretzels, melted unsalted butter, and ¼ cup white granulated sugar. Mix thoroughly until all the pretzels are coated and sticky. Press this mixture evenly into the bottom of a 9×13 inch baking dish to form a compact crust.
  2. Bake the Crust: Preheat the oven to 350°F (175°C). Bake the pretzel crust for 10 minutes to set and enhance the flavor. Remove from the oven and allow it to cool completely before adding the next layer.
  3. Make the Cream Cheese Layer: In a mixing bowl, beat together the cream cheese (room temperature), ½ cup white granulated sugar, and the entire tub of Cool Whip until the mixture is smooth and creamy. Carefully spread this creamy layer evenly over the cooled pretzel crust, making sure to cover it completely.
  4. Prepare the Cranberry Jello Layer: In a separate bowl, dissolve the 2 boxes of cranberry jello powder in 1 cup boiling water. Stir well until the jello is completely dissolved. Allow it to cool slightly but not set. Stir in the 15 ounces of whole berry cranberry sauce into the cooled jello mixture.
  5. Assemble and Chill: Pour the cranberry jello and cranberry sauce mixture evenly over the cream cheese layer, spreading gently to cover the surface. Refrigerate the assembled salad for at least 4 hours, preferably overnight, until the jello layer is firm and fully set.
  6. Serve: Once chilled and set, slice the Cranberry Pretzel Salad into squares and serve chilled as a delightful dessert or holiday treat.

Notes

  • Ensure the pretzel crust is completely cooled before spreading the cream cheese layer to prevent melting.
  • Room temperature cream cheese blends more smoothly.
  • Chilling time can be extended to overnight for best results.
  • This dessert can be stored covered in the refrigerator for up to 3 days.
  • Use salted pretzels for the best balance of salty and sweet flavors.

Keywords: cranberry pretzel salad, holiday dessert, layered dessert, no bake dessert, cranberry jello salad, sweet and salty dessert

Find it online: https://busyrecipe.com/cranberry-pretzel-salad-recipe/