Cranberry Pretzel Salad

5 from 2 votes

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!

Prep Time10

Cook Time10

chill time4

Total Time4 20

Course: Appetizer, Dessert

Cuisine: American

Keyword: Cranberry Jello, cranberry jello dessert, cranberry pretzel salad, cranberry pretzel salad recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

2 ½ cups pretzels, crushed
3 tablespoons brown sugar
¾ cups butter, melted
1 (6-ounce) box instant raspberry gelatin, or 2 (3-ounce) boxes cranberry gelatin
1 (14-ounce) can whole berry cranberry sauce
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 (8-ounce) container whipped topping, thawed

Instructions

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.
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.
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 in 1 (8-ounce) container whipped topping, until fully combined.
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 for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!

Nutrition

QR code

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