Cranberry Pretzel Salad Recipe
Cranberry Pretzel Salad is a delightful layered dessert featuring a salty-sweet pretzel crust, a creamy cream cheese and Cool Whip middle layer, and a vibrant cranberry Jello topping studded with whole cranberries. Perfectly chilled and garnished with whipped cream and extra pretzels, this treat offers a harmonious blend of textures and flavors, making it a favorite for holiday gatherings or any festive occasion.
- 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
- Diet: Vegetarian
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 dish: Spray a 9×13 casserole dish with cooking spray or line it with parchment paper to prevent sticking.
- Crush the pretzels: Using a blender or food processor, pulverize the pretzels for about 1 minute until you have 2 cups of coarse crumbles.
- Make the crust: In a large bowl, combine the pretzel crumbles with melted butter, granulated sugar, and brown sugar until well mixed. Spread the crust mixture evenly on the bottom of the prepared dish and press firmly using the bottom of a flat measuring cup to pack it down. Chill in the refrigerator for 1 hour to set.
- Prepare cream cheese layer: With a hand or stand mixer, blend powdered sugar, very soft cream cheese, Cool Whip, almond extract, and lemon juice until smooth. It’s okay if there are small lumps; microwaving the cream cheese briefly can help achieve creaminess. Spread this mixture evenly over the chilled pretzel crust.
- Chill cream cheese layer: Place the dish back into the refrigerator and chill for 1 hour to allow the layer to set.
- Make cranberry Jello layer: Boil water, then add raspberry Jello powder and stir until fully dissolved. Immediately mix in the whole cranberry sauce and stir until well combined.
- Assemble cranberry layer: Pour the cranberry Jello mixture gently over the cream cheese layer, spreading evenly. Optionally, distribute whole cranberries throughout the layer. Cover and refrigerate overnight or at least 6 hours for the Jello to firm up.
- Serve and garnish: Before serving, top with whipped cream, extra pretzels, and fresh cranberries for added decoration and texture.
Notes
- Ensure cream cheese is softened to avoid lumps in the cream cheese layer; microwaving for 30 seconds can help.
- You can use pretzel minis or pretzel crumbles; if using minis, crush them before mixing.
- Chilling times are essential for layers to set properly, so plan ahead.
- Use salted butter for the best balance of sweet and salty flavors in the crust.
- This dessert is best served chilled and can be prepared a day ahead.
Keywords: Cranberry Pretzel Salad, layered dessert, cranberry Jello, pretzel crust, cream cheese dessert, holiday dessert
Find it online: https://kochenmitviktoria.com/cranberry-pretzel-salad-recipe/
