Description

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.

Ingredients

For the crust:
2 1/2 cups crushed pretzels
3/4 cup granulated sugar
3/4 cup unsalted butter, melted
For the cream layer:
8 oz cream cheese, softened
1 cup granulated sugar
8 oz whipped topping (like Cool Whip)
For the cranberry topping:
1 (6 oz) package cranberry gelatin mix (like Jell-O)
2 cups boiling water
1 (14 oz) can whole berry cranberry sauce
1 cup cold water

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Instructions

Preheat oven to 350°F (175°C).
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.

Nutrition

Serving Size: 1 square (1/15th of recipe)
Calories: 280
Sugar: 24g
Sodium: 270mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg