This Cranberry Pretzel Salad is the ultimate balance of textures and tastes. The salty crunch of the pretzel crust pairs perfectly with the creamy, slightly tangy filling and the fruity cranberry topping. It’s an eye-catching dessert that’s easy to make ahead and always a crowd-pleaser. Whether for Thanksgiving, Christmas, or a family dinner, this dish adds a beautiful touch to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust: crushed pretzels granulated sugar unsalted butter (melted)
For the cream layer: cream cheese (softened) granulated sugar whipped topping (like Cool Whip)
For the cranberry topping: cranberry gelatin mix (like Jell-O) boiling water whole berry cranberry sauce cold water
Directions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish to form a crust.
Bake the crust for 10 minutes, then let it cool completely.
In a separate bowl, beat softened cream cheese and sugar until smooth. Fold in the whipped topping until well combined.
Spread the cream cheese mixture evenly over the cooled crust. Make sure to spread it all the way to the edges to prevent the cranberry layer from seeping through.
In another bowl, dissolve cranberry gelatin in boiling water. Stir in the cranberry sauce and cold water. Let it cool to room temperature.
Gently pour the cranberry mixture over the cream layer. Refrigerate for at least 4 hours or until fully set.
Slice and serve chilled.
Servings and timing
This recipe serves 12 to 15 people. It takes about 20 minutes to prepare (plus chilling time), and the cranberry layer needs at least 4 hours to set.
Variations
Swap cranberry gelatin for raspberry or strawberry gelatin for a different fruit twist.
Use fresh homemade cranberry sauce instead of canned for a richer flavor.
Add chopped pecans to the crust for extra crunch.
Try Greek yogurt in place of whipped topping for a slightly tangier cream layer.
Add fresh cranberries or mandarin oranges to the gelatin layer for added texture.
Storage/Reheating
Store Cranberry Pretzel Salad in the refrigerator, covered, for up to 3 days. It’s not freezer-friendly as the gelatin and cream layers can separate or become watery after thawing. This dessert should be served chilled and does not require reheating.
FAQs
Can I make Cranberry Pretzel Salad ahead of time?
Yes, this dish is ideal for making a day in advance to allow the layers to fully set.
Why is my crust soggy?
Make sure the cream layer is spread completely to the edges to seal the crust and prevent the gelatin from soaking in.
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can use stabilized whipped cream for a homemade touch, but ensure it holds its shape well.
Can I use fresh cranberries in this recipe?
Yes, but they should be cooked down into a sauce first before mixing with the gelatin.
What can I use instead of cranberry gelatin?
Raspberry or cherry gelatin works well if cranberry isn’t available.
Is this dish gluten-free?
Not as written, but you can use gluten-free pretzels to make it gluten-free.
Can I freeze Cranberry Pretzel Salad?
Freezing is not recommended, as it can affect the texture of the cream and gelatin layers.
Can I reduce the sugar?
Yes, you can slightly reduce sugar in the cream layer and crust, but it may alter the balance of flavors.
Will the layers stay separate?
Yes, if assembled correctly and chilled properly, the layers will hold beautifully.
How long does it need to chill?
At least 4 hours, but overnight is best to ensure the gelatin fully sets.
Conclusion
Cranberry Pretzel Salad is a festive, flavor-packed dessert that’s as beautiful as it is delicious. With its sweet-tart cranberry topping, creamy middle, and salty pretzel crust, this unique layered treat is sure to impress at any gathering. Easy to make and perfect for the holidays, it’s a must-have addition to your dessert table
Cranberry Pretzel Salad is a festive layered dessert that combines a salty pretzel crust, creamy center, and sweet-tart cranberry topping. A holiday favorite, it’s the perfect balance of crunchy, creamy, and fruity in every bite.
In a mixing bowl, combine crushed pretzels, 3/4 cup sugar, and melted butter. Mix well and press into the bottom of a 9×13-inch baking dish.
Bake the crust for 10 minutes, then remove and allow to cool completely.
In another bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Fold in whipped topping until fully combined.
Spread the cream mixture evenly over the cooled pretzel crust, making sure to spread to the edges to form a seal.
In a separate bowl, dissolve cranberry gelatin in 2 cups boiling water. Stir in cranberry sauce and 1 cup cold water. Allow to cool to room temperature.
Carefully pour the cooled cranberry mixture over the cream layer.
Refrigerate for at least 4 hours or until fully set.
Slice and serve chilled.
Notes
Ensure the cream layer reaches all edges to prevent the gelatin from leaking into the crust.Let the gelatin mixture cool to room temperature before pouring over the cream layer to avoid melting it.Use homemade cranberry sauce for a more natural flavor.Swap cranberry gelatin for raspberry or strawberry for a fun variation.This dish is best made the day before serving to allow it to fully set.
