Description
This Cranberry Pretzel Salad is a delightful layered dessert combining a salty pretzel crust with a sweet and tangy cranberry gelatin layer, topped with a creamy whipped topping mixture. Perfect for holiday gatherings, it offers a balance of textures and flavors that will impress your guests.
Ingredients
Scale
Crust
- 2 ½ cups pretzels, crushed
- 3 tablespoons brown sugar
- ¾ cup butter, melted
Cranberry Layer
- 1 (6-ounce) box instant raspberry gelatin, or 2 (3-ounce) boxes cranberry gelatin
- 1 (14-ounce) can whole berry cranberry sauce
Cream Cheese Layer
- 1 (8-ounce) package cream cheese
- 1 cup granulated sugar
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Prepare the crust: Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine 2 ½ cups crushed pretzels, 3 tablespoons brown sugar, and ¾ cup melted butter until well mixed.
- Bake the crust: Press the pretzel mixture firmly into a lightly greased 13 x 9 x 2-inch baking dish to form an even layer. Bake in the preheated oven for 8 minutes. Remove from the oven and allow it to cool completely.
- Make the cranberry gelatin: While the crust bakes, prepare 1 (6-ounce) box of instant raspberry gelatin according to package directions. Stir in a 14-ounce can of whole berry cranberry sauce. Let the mixture cool at room temperature for about an hour until it has thickened but is still pourable.
- Prepare the cream cheese layer: In a large bowl, beat 1 (8-ounce) package of cream cheese and 1 cup granulated sugar together using a hand mixer until the mixture is smooth and creamy.
- Fold in whipped topping: Gently fold in 1 (8-ounce) container of thawed whipped topping until fully combined and smooth.
- Assemble the dessert: Spread the cream cheese mixture evenly over the cooled pretzel crust. Once the gelatin mixture has cooled sufficiently, carefully pour it over the cream cheese layer. Distribute the cranberries evenly if needed.
- Chill before serving: Refrigerate the assembled dessert for at least 4 hours or overnight to allow layers to set properly. Before serving, optionally top with a dollop of whipped topping and a fresh cranberry for garnish.
Notes
- Ensure the pretzel crust is fully cooled before adding the cream cheese layer to prevent melting.
- The gelatin must cool to room temperature and thicken before pouring to avoid mixing with the cream cheese layer.
- This dessert can be made a day ahead, making it ideal for holiday meal prep.
- Use raspberry or cranberry gelatin according to your flavor preference.
- For a thicker crust, increase pretzel and butter quantities proportionally.
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 250
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
