Description
Cranberry Pretzel Salad is a delightful layered dessert combining a salty pretzel crust, creamy sweet cream cheese layer, and a tangy cranberry Jello topping. This make-ahead treat balances sweet and tart flavors with a crunchy, creamy, and fruity texture, perfect for holiday gatherings or special occasions.
Ingredients
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
Garnish
- Whipped cream
- Extra pretzels
- Fresh cranberries
Instructions
- Prepare the Pan: Spray a 9×13 casserole dish with cooking spray or line it with parchment paper to prevent sticking and ease cleanup.
- Make Pretzel Crumbles: Using a blender or food processor, pulverize pretzels for about 1 minute until you have approximately 2 cups of coarse crumbles.
- Prepare Crust Mixture and Chill: In a large bowl, combine the pretzel crumbles with melted butter, granulated sugar, and brown sugar until well mixed. Spread this mixture evenly at the bottom of the prepared casserole dish. Press down firmly using a flat-bottomed measuring cup to pack the crust tightly. Refrigerate for 1 hour to set.
- Mix Cream Cheese Layer: Using a hand or stand mixer, blend powdered sugar, softened cream cheese, Cool Whip, almond extract, and lemon juice until smooth. It’s okay if a few small lumps remain; warming the cream cheese in the microwave for 30 seconds can make it creamier if desired.
- Spread Cream Cheese Layer and Chill: Spread the cream cheese mixture evenly over the chilled pretzel crust. Refrigerate for another hour to firm up.
- Prepare Cranberry Jello Layer: Bring water to a boil, then stir in raspberry Jello powder until completely dissolved. Immediately mix in the whole cranberry sauce until well combined.
- Assemble and Chill Overnight: Pour the cranberry Jello mixture over the cream cheese layer, spreading gently. Optionally, distribute whole cranberries evenly across the surface. Cover and refrigerate overnight or at least 6 hours to allow the Jello to set fully.
- Garnish and Serve: Before serving, garnish the salad with whipped cream, extra pretzels, and fresh cranberries as desired for a festive presentation.
Notes
- Using pretzel minis or pretzel sticks broken into pieces works; crushing in a food processor is easiest.
- Ensure cream cheese is softened to room temperature for smoother mixing.
- The dessert needs ample chilling time to set all layers properly – plan ahead accordingly.
- For a sturdier crust, press firmly and chill well before adding creamy layer.
- Can be made a day in advance; flavors meld and improve with resting.
- Use salted butter for balanced flavor; unsalted butter will require additional salt adjustment.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
