Cranberry Pretzel Salad Recipe
Cranberry Pretzel Salad is a delightful layered dessert that combines a salty-sweet pretzel crust with a creamy cream cheese layer and a tangy cranberry gelatin topping. Perfect for holiday gatherings or any festive occasion, this refreshing treat offers a balance of textures and flavors with a slight almond and lemon zest in the creamy middle layer.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for boiling water and dissolving Jello)
- Total Time: 8 hours 25 minutes (including chilling times and overnight set)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
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 crust: Spray a 9×13 casserole dish with cooking spray or line it with parchment paper to prevent sticking. Using a blender or food processor, pulverize the pretzels for about 1 minute until you have 2 cups of coarse crumbles.
- Mix and set crust: In a large bowl, combine the pretzel crumbles with the melted butter, granulated sugar, and brown sugar until well mixed. Press this mixture firmly and evenly into the bottom of the prepared casserole dish, using a flat-bottomed measuring cup to pack it down tightly. Chill in the refrigerator for 1 hour to allow the crust to set.
- Make cream cheese layer: With a hand or stand mixer, blend the powdered sugar, cream cheese, Cool Whip, almond extract, and lemon juice until the mixture is creamy. A few small lumps in the cream cheese are acceptable, but microwaving for 30 seconds can smooth it further if desired. Spread this creamy mixture evenly over the chilled pretzel crust.
- Chill the cream cheese layer: Place the dish back into the refrigerator and chill for 1 hour to allow the cream cheese layer to firm up.
- Prepare cranberry Jello layer: Boil the water and stir in the raspberry Jello powder until fully dissolved. Immediately add the whole cranberry sauce and mix thoroughly until well combined.
- Add cranberry layer: Pour the cranberry Jello mixture gently over the chilled cream cheese layer. Optionally, spread out the whole cranberries evenly. Cover the dish and refrigerate overnight or for at least 6 hours to set completely.
- Garnish and serve: Before serving, garnish the salad with whipped cream, extra pretzels, and fresh cranberries as desired for added texture and presentation.
Notes
- Microwaving cream cheese for 30 seconds can help smooth the texture if it’s not very soft.
- Pressing the pretzel crust firmly is important to prevent it from falling apart when serving.
- For best results, chill the dessert overnight to let layers fully set and flavors meld together.
- This salad is a great make-ahead dessert ideal for holidays like Thanksgiving or Christmas.
- If you prefer, add nuts to the crust for extra crunch and flavor.
Keywords: cranberry pretzel salad, layered dessert, holiday dessert, cream cheese dessert, cranberry Jello salad, pretzel crust dessert
Find it online: https://yumwithmia.com/cranberry-pretzel-salad-recipe/
