Description
Cranberry Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a tangy cranberry gelatin layer, and a creamy sweet cream cheese topping. This no-bake chilled treat combines sweet, salty, and tart flavors, perfect for holiday gatherings or anytime you crave a refreshing, crowd-pleasing dessert.
Ingredients
Scale
Crust
- 2 ½ cups pretzels, crushed
- 3 tablespoons brown sugar
- ¾ cups butter, melted
Cranberry Gelatin 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 the crushed pretzels, brown sugar, and melted butter until evenly 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 and let it cool completely at room temperature.
- Make the cranberry gelatin: While the crust bakes, prepare the instant gelatin according to package instructions. Stir in the whole berry cranberry sauce and let the mixture sit at room temperature for about an hour until it cools to a thickened but pourable consistency.
- Prepare the cream cheese layer: In a large bowl, beat the cream cheese and granulated sugar together using a hand mixer until smooth and creamy. Then gently fold in the thawed whipped topping until fully incorporated.
- Assemble the dessert: Once the crust is cool and the gelatin mixture is ready, spread the cream cheese mixture evenly over the crust and chill until set—about 10-15 minutes.
- Add the gelatin layer: Carefully pour the cooled gelatin and cranberry sauce mixture over the chilled cream cheese layer. Gently distribute the cranberry pieces as desired for even coverage.
- Chill to set: Refrigerate the assembled dessert for at least 4 hours or overnight to allow the layers to fully set and flavors to meld.
- Serve: Optionally, garnish with a dollop of whipped topping and a fresh cranberry before serving. Cut into squares and enjoy!
Notes
- Use instant gelatin for quicker preparation; regular gelatin requires additional setting time.
- Ensure the crust is completely cooled before adding the cream cheese layer to prevent melting.
- You can substitute raspberry gelatin for cranberry gelatin based on availability or preference.
- This dessert is best served chilled and should be kept refrigerated until serving.
- To crush pretzels, place them in a sealed bag and use a rolling pin or food processor.
- For best texture, fold whipped topping gently to keep the cream cheese layer light and fluffy.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 220
- Sugar: 20g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
