Cranberry Pretzel Salad Recipe
Cranberry Pretzel Salad is a delightful layered dessert featuring a salty pretzel crust, a creamy sweetened cream cheese filling, and a vibrant cranberry Jello topping. This unique salad combines sweet, salty, and tart flavors with a crunchy, creamy texture that makes it a perfect holiday treat or any time you want a festive dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the 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
For the Filling
- 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
For the Topping
- 1 ½ cups water
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
Optional Toppings for Serving
- Whipped cream
- Extra pretzels
- Fresh cranberries
Instructions
- Prepare the Crust: Spray a 9×13 casserole dish with cooking spray or line it with parchment paper. Using a blender or food processor, pulverize pretzels for about 1 minute until you get 2 cups of coarse crumbles. In a large bowl, combine the pretzel crumbles with melted butter, granulated sugar, and brown sugar until well mixed. Press this crust mixture evenly into the dish, using a flat-bottomed measuring cup to firmly pack it down. Chill the crust in the refrigerator for 1 hour to set.
- Make the Filling: Using a hand or stand mixer, combine powdered sugar, very soft cream cheese, Cool Whip, almond extract, and lemon juice. Mix until smooth (small chunks of cream cheese are acceptable, or microwave for 30 seconds to soften further). Spread this creamy filling evenly over the chilled pretzel crust. Chill for another hour in the refrigerator.
- Prepare the Topping: Bring 1 ½ cups of water to a boil. Stir in raspberry Jello powder until fully dissolved. Immediately mix in the whole cranberry sauce and stir to combine. Pour this cranberry Jello mixture over the cream cheese layer, spreading the cranberries evenly if desired. Cover and refrigerate overnight or for at least 6 hours to allow the topping to set completely.
- Garnish and Serve: Before serving, garnish the salad with whipped topping, extra pretzels, and fresh cranberries if desired. Use a warm knife for easier slicing, and keep the salad chilled until ready to eat.
Notes
- Use a warm knife for slicing: Run the blade under warm water before slicing to make cutting easier.
- Keep it chilled: Do not leave the salad out at room temperature for too long. Store in the refrigerator until serving.
- Chill each layer adequately: Ensure each layer chills long enough before adding the next to maintain distinct layers.
Keywords: Cranberry Pretzel Salad, layered dessert, cranberry Jello, pretzel crust, creamy dessert, holiday dessert, layered salad
Find it online: https://islawhite.com/cranberry-pretzel-salad-recipe/
