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Cranberry Pretzel Salad

Cranberry Pretzel Salad: A Festive No-Bake Treat You’ll Love

Cranberry Pretzel Salad is a delightful no-bake dessert with a crunchy pretzel crust, creamy filling, and fruity topping, perfect for festive occasions.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 3 cups Pretzel Minis (or Crumbles) Use gluten-free varieties.
  • 1/2 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/4 cup Dark Brown Sugar Light brown sugar can be used.
  • 1/2 cup Salted Butter Melted.
For the Cream Cheese Layer
  • 1 cup Powdered Sugar Use confectioners' sugar for best results.
  • 8 oz Cream Cheese Ensure it's softened.
  • 1 cup Cool Whip Homemade whipped cream can be used.
  • 1 teaspoon Almond Extract Vanilla extract is a substitute.
  • 2 tablespoons Lemon Juice Fresh juice preferred.
For the Topping
  • 2 cups Water Used to dissolve the Jello.
  • 1 box Raspberry Jello Powder Any flavored gelatin can be used.
  • 14 oz Whole Cranberry Sauce Homemade is preferred.
Optional Garnishes
  • Whipped Cream For topping.
  • Extra Pretzels Crushed for garnish.
  • Fresh Cranberries For presentation.

Equipment

  • 9x13 casserole dish
  • Food processor
  • Mixing Bowl
  • Hand Mixer
  • Small Saucepan
  • whisk

Method
 

Preparation Steps
  1. Prepare a 9x13 casserole dish by spraying with cooking spray or lining with parchment paper.
  2. Crush the pretzel minis into coarse crumbles and combine with granulated sugar, dark brown sugar, and melted butter. Press into the bottom of the prepared dish and chill for about 1 hour.
  3. Blend powdered sugar, softened cream cheese, Cool Whip, almond extract, and lemon juice until smooth, then spread over the cooled crust. Chill again for 1 hour.
  4. Boil 2 cups of water. Stir in the raspberry Jello powder until dissolved, then mix in the whole cranberry sauce. Pour over the cream cheese layer.
  5. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Cut into squares when ready to serve and garnish with whipped cream, crushed pretzels, or fresh cranberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 31gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Allow each layer to chill thoroughly and use a warm knife for clean slices. Avoid freezing the salad to maintain texture.

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