Cranberry Pretzel Salad

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!

Prep Time15

Chill Time7

Total Time7 15

Servings:

Calories: 320kcal

Author: Karin and Ken

Ingredients

For the 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

For the Filling

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

For the Topping

1 ½ cups water
1 package (6 oz) raspberry Jello powder
1 can (28 oz) whole cranberry sauce

Optional Toppings for serving

whipped cream
extra pretzels
fresh cranberries

Instructions

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'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.
Garnish with some whipped topping and extra pretzels if you'd like.

Notes

Use a warm knife for slicing: To make slicing easier, run the blade of your knife under warm water.

Keep it chilled: Do not leave this salad out for too long at room temperature. Keep it in the refrigerator until you’re ready to eat.

Chill each layer long enough: Allow enough time for each layer to chill before adding the next one to ensure it has distinct layers.

Nutrition