Introduction

Cranberry Pretzel Salad is a delightful dessert that combines a salty, crunchy pretzel crust with a creamy middle layer and a tangy cranberry topping. It’s perfect for holiday gatherings or any occasion that calls for a crowd-pleasing treat. This no-bake salad balances flavors and textures beautifully, making it an irresistible favorite.

A dessert square with three clear layers on a white plate with a silver fork. The bottom layer is crunchy, light brown with oats and nuts. The middle layer is thick, creamy, and white with some red streaks. The top layer is bright red, glossy, and jelly-like. A dollop of white whipped cream sits on top, holding a golden-brown pretzel with salt sprinkled on it. Another pretzel leans against the dessert on the plate. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups pretzel minis (or 2 cups pretzel crumbles)

⅓ cup granulated sugar

¼ cup dark brown sugar (packed)

½ cup salted butter (melted)

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

1 ½ cups water

1 package (6 oz) raspberry Jello powder

1 can (28 oz) whole cranberry sauce

Whipped cream (for garnish)

Extra pretzels (for garnish)

Fresh cranberries (optional garnish)

Instructions

Step 1: Spray a 9×13-inch casserole dish with cooking spray or line it with parchment paper to prepare the base.

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

Step 3: In a large bowl, mix the pretzel crumbles with melted butter, granulated sugar, and brown sugar until well combined. Press this mixture firmly and evenly into the bottom of the prepared dish. Use a flat-bottom measuring cup to help pack the crust tightly. Chill in the refrigerator for 1 hour to set.

Step 4: With a hand mixer or stand mixer, combine powdered sugar, softened cream cheese, Cool Whip, almond extract, and lemon juice until smooth. Spread this creamy layer evenly over the chilled pretzel crust. Small chunks of cream cheese are fine, or microwave it for 30 seconds to soften further before mixing.

Step 5: Refrigerate the dish for another hour to allow the cream cheese layer to firm up.

Step 6: Bring the water to a boil, then stir in the raspberry Jello powder until fully dissolved. Immediately mix in the whole cranberry sauce and stir well to combine.

Step 7: Pour the cranberry-jello mixture evenly over the cream cheese layer. If desired, you can evenly distribute the whole cranberries throughout this layer. Cover and chill overnight or for at least 6 hours to let the top layer set completely.

Step 8: Before serving, garnish with whipped cream, extra pretzels, and fresh cranberries if you like for added texture and decoration.

Tips & Variations

For a nutty twist, sprinkle chopped pecans or walnuts over the pretzel crust before pressing it into the pan.

If you prefer a less sweet dessert, reduce the granulated sugar in the crust by a tablespoon or two.

Make sure the cream cheese is very soft before mixing; this ensures a smoother filling.

Use raspberry or cherry Jello for different fruit flavor variations that still pair well with the cranberry sauce.

FAQs

Can I use regular pretzels instead of pretzel minis?

Yes, you can use regular pretzels. Just pulse them in a food processor or crush them in a bag until you have about 2 cups of coarse crumbles for the crust.

What can I substitute for Cool Whip?

You can use whipped heavy cream or any whipped topping you prefer. Just make sure it’s stabilized enough to hold the cream cheese mixture together.

Dessert

Cranberry Pretzel Salad Recipe