cranberry pretzel salad

Make this festive cranberry pretzel salad for the holidays! The salty pretzel crust is the perfect balance to the sweet and creamy layers. Cranberry sauce gives it a pop of tartness and makes it holiday-ready!

Cranberry Pretzel Salad

½ cups pretzels, (crushed)

brown sugar

butter, (melted)

(14-ounce) can whole berry cranberry sauce

cream cheese

sugar

(8-ounce) container whipped topping, (thawed)

Preheat the oven to 350 degrees Fahrenheit. Combine 2 ½ cups pretzels, 3 tablespoons brown sugar, and melted ¾ cups butter, in a mixing bowl.

bake

Press the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, remove it from the oven, and let it cool completely.

While the crust is baking, make 1 (6-ounce)  box instant raspberry gelatin,  according to the package directions, stirring in 1 (14-ounce)  can whole berry cranberry sauce. Let the jello sit at room temperature for an hour or so until it has cooled.

beat

Meanwhile, beat 1 (8-ounce)  package cream cheese and 1 cup granulated sugar together with a hand mixer in a large bowl until creamy.

fold

Fold in 1 (8-ounce)   container whipped topping, until fully combined.

pour

Once the jello has cooled, carefully pour it over the chilled cream cheese layer. Carefully move around the pieces of cranberry as desired to distribute them evenly.

refrigerate

Refrigerate for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!

I remember having this as a kid growing up.  It was always available during summer picnics or 4th of July family gatherings.  So glad to see that someone is keeping this simple family recipe alive!

This Cranberry Pretzel Salad has wonderfully balanced flavors and textures. Layered with a perfectly crispy pretzel crust, luscious cream cheese filling, and sweet Jello topping, this delightful dessert is a true crowd-pleaser!

pretzel minis (or 2 cups pretzel crumbles)

brown sugar (packed)

butter

brick (8 oz) cream cheese (very soft)

tub (8 oz) Cool Whip

almond extract

lemon juice

water

raspberry Jello powder

(28 oz) whole cranberry sauce

whipped cream

extra pretzels

cranberries

Spray a 9x13 casserole dish with cooking spray or line with parchment paper.

Using a blender or food processor, pulverize the pretzels for about 1 minute until you have 2 cups of course crumbles.

In a large bowl, mix the pretzel crumbles with the melted butter, granulated sugar, and brown sugar until well combined. Spread the crust mixture in an even layer at the bottom of a 9x13 casserole dish and press down firmly to pack the crust down. You can use a flat bottom measuring cup for this . Chill in the refrigerator for 1 hour to allow the crust to set.

With a hand or stand mixer, combine the powdered sugar, cream cheese, cool whip, almond extract and lemon juice and spread over the pretzel layer. ( Note: If the cream cheese is not all the way smooth, it&#39;s ok, you can microwave it for  30 seconds to make it creamier if you want but it will be just fine with a few small chunks.

Chill for 1 hour in the refrigerator.

Boil the water, add the Jello and stir until dissolved. Immediately mix the cranberry sauce in to the Jello mixture and stir until well combined.

Pour the cranberry jello layer over the cream cheese layer. You can spread out the whole cranberries if you wish. Cover and chill overnight or at least 6 hours.

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Cranberry Pretzel Salad

Top 2 cranberry pretzel salad recipes from across the web

The most viewed cranberry pretzel salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Pretzel Salad

Cranberry Pretzel Salad

The most viewed cranberry pretzel salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine