Description

Cranberry Pretzel Salad is a delightful layered dessert combining a crunchy sweet and salty pretzel crust, a creamy whipped cream cheese middle, and a vibrant cranberry Jello topping mixed with whole cranberry sauce. Perfect for holidays or festive gatherings, this no-bake salad offers a unique blend of textures and flavors with a refreshing almond and lemon twist.

Ingredients

Scale

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)

Cream Cheese Layer

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

Cranberry Jello Layer

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

Garnish

Whipped cream
Extra pretzels
Fresh cranberries

Instructions

Prepare the crust: Spray a 9×13 casserole dish with cooking spray or line it with parchment paper for easy removal. Using a blender or food processor, pulverize the pretzels for about 1 minute until you achieve 2 cups of coarse crumbles. In a large bowl, combine the pretzel crumbles with melted butter, granulated sugar, and brown sugar until evenly mixed. Spread this mixture evenly in the bottom of the prepared casserole dish and press down firmly using a flat bottom measuring cup to pack it tightly. Chill in the refrigerator for 1 hour to allow the crust to set solidly.
Make the cream cheese layer: In a mixing bowl, use a hand or stand mixer to blend the powdered sugar, softened cream cheese, Cool Whip, almond extract, and lemon juice until creamy and well combined. If the cream cheese has small chunks, you may microwave it for 30 seconds to make it smoother but it is not necessary. Spread the cream cheese mixture evenly over the chilled pretzel crust. Return the dish to the refrigerator and chill for another hour to firm up.
Prepare the cranberry Jello layer: Bring 1 ½ cups of water to a boil. Stir in the raspberry Jello powder until fully dissolved. Immediately add the entire can of whole cranberry sauce and gently stir until well combined. Pour this cranberry Jello mixture carefully over the cream cheese layer. Optionally, you can evenly distribute the whole cranberries before pouring. Cover the dish and refrigerate overnight or for at least 6 hours to let the Jello set completely.
Serve and garnish: Once fully set, garnish the salad with dollops of whipped cream, extra pretzels, and fresh cranberries for a festive touch. Cut into squares and serve chilled.

Notes

Press the pretzel crust firmly to prevent it from falling apart when serving.
If cream cheese is too cold or lumpy, warming slightly in the microwave helps achieve a smoother texture.
Chilling time is essential for layers to set properly and make slicing easier.
This dessert should be kept refrigerated and is best served cold.
You can substitute raspberry Jello with other red or berry-flavored gelatin based on preference.
For a nut allergy friendly version, omit the almond extract or substitute with vanilla extract.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: cranberry pretzel salad, layered dessert, no bake dessert, holiday recipes, creamy cranberry salad, sweet and salty dessert