Cranberry Pretzel Salad Recipe

Introduction

Cranberry Pretzel Salad is a delightful layered dessert that combines sweet, salty, and tangy flavors with a creamy texture. Perfect for holiday gatherings or potlucks, this treat offers a crunchy pretzel crust, a smooth cream cheese layer, and a bright cranberry gelatin topping.

Ingredients

• 6 cups pretzel minis (or 2 cups pretzel crumbles)
• ⅓ cup granulated sugar
• ¼ cup dark brown sugar (packed)
• ½ cup salted butter (melted)
• 1 ½ cups powdered sugar
• 1 brick (8 oz) cream cheese (very soft)
• 1 tub (8 oz) Cool Whip
• ½ teaspoon almond extract
• ½ teaspoon lemon juice
• 1 ½ cups water
• 1 package (6 oz) raspberry Jello powder
• 1 can (28 oz) whole cranberry sauce
• Whipped cream (for garnish)
• Extra pretzels (for garnish)
• Fresh cranberries (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine pretzel minis (or crumbles), granulated sugar, dark brown sugar, and melted butter. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
2. Step 2: Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
3. Step 3: In a large bowl, beat together the softened cream cheese, powdered sugar, almond extract, and lemon juice until smooth. Gently fold in the Cool Whip until fully incorporated.
4. Step 4: Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate while you prepare the Jello layer.
5. Step 5: In a saucepan, bring 1 ½ cups of water to a boil. Remove from heat and stir in the raspberry Jello powder until fully dissolved. Let it cool to room temperature but not set.
6. Step 6: Stir in the entire can of whole cranberry sauce into the cooled Jello mixture. Once combined, gently pour this mixture over the cream cheese layer.
7. Step 7: Refrigerate the dessert for at least 4 hours or until the Jello layer is fully set.
8. Step 8: Before serving, garnish with whipped cream, extra pretzels, and fresh cranberries for a festive touch.

Tips & Variations

• Use salted butter in the crust for the perfect balance of sweet and salty flavors.
• For a twist, substitute raspberry Jello with cherry or strawberry flavor.
• Let the pretzel crust cool completely to avoid melting the cream cheese layer when spreading.
• Make sure the cream cheese is very soft for smooth mixing and easy spreading.
• Serve chilled for the best texture and flavor contrast.

Storage

Store leftover Cranberry Pretzel Salad covered in the refrigerator for up to 4 days. Keep it chilled to maintain the layers’ texture. To serve again, simply remove from fridge and let it sit for 5 minutes to soften slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pretzels instead of pretzel minis?

Yes, you can use regular pretzels broken into smaller pieces or crushed. Just be sure to measure the equivalent volume to maintain the right crust texture.

What can I substitute for Cool Whip?

You can use homemade whipped cream or any whipped topping of your choice. Just ensure it is whipped and stable to hold the cream cheese layer’s texture.

Cranberry Pretzel Salad Recipe

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4.5 from 110 reviews

Cranberry Pretzel Salad is a delightful layered dessert combining a crunchy salty pretzel crust with a sweet and tangy cranberry gelatin layer, topped with a smooth cream cheese and whipped cream mixture. This treat blends textures and flavors perfectly, making it a festive favorite especially during the holiday season.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pretzel Crust

• 6 cups pretzel minis (or 2 cups pretzel crumbles)
• ⅓ cup granulated sugar
• ¼ cup dark brown sugar (packed)
• ½ cup salted butter (melted)

Cream Cheese Layer

• 1 ½ cups powdered sugar
• 1 brick (8 oz) cream cheese (very soft)
• 1 tub (8 oz) Cool Whip
• ½ teaspoon almond extract
• ½ teaspoon lemon juice

Cranberry Jello Layer

• 1 ½ cups water
• 1 package (6 oz) raspberry Jello powder
• 1 can (28 oz) whole cranberry sauce

Toppings

• Whipped cream
• Extra pretzels
• Fresh cranberries

Instructions

1. Prepare Pretzel Crust: Preheat oven to 350°F (175°C). Combine pretzel minis or crumbles, granulated sugar, dark brown sugar, and melted salted butter in a bowl. Mix well until the pretzels are evenly coated. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form a crust. Bake for 10 minutes, then allow to cool completely.
2. Make Cranberry Jello Layer: In a medium saucepan, bring 1 ½ cups water to a boil. Stir in raspberry Jello powder until completely dissolved. Remove from heat and mix in the entire can of whole cranberry sauce. Pour this mixture over the cooled pretzel crust and refrigerate until set, about 1-2 hours.
3. Create Cream Cheese Layer: In a mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Fold in Cool Whip, almond extract, and lemon juice until well combined and fluffy.
4. Assemble Salad: Spread the cream cheese mixture evenly over the set cranberry jello layer. Return to refrigerator and chill for at least 4 hours or overnight to allow flavors to meld and layers to firm up.
5. Serve: Before serving, garnish with dollops of whipped cream, extra pretzels, and fresh cranberries for added decoration and texture. Cut into squares and serve chilled.

Notes

• Ensure the cream cheese is very soft to avoid lumps in the cream cheese layer.
• The pretzel crust should be well cooled before adding the jello layer to prevent melting it.
• For best results, chill the dessert overnight so the layers set properly.
• You can substitute raspberry Jello with another red-flavored gelatin if desired.
• Use salted butter to balance the sweetness with a little saltiness in the crust.

Keywords: Cranberry Pretzel Salad, Holiday Dessert, Layered Dessert, Cream Cheese Dessert, Pretzel Crust, Cranberry Jello