Description
Cranberry Pretzel Salad is a sweet, tangy, and crunchy layered dessert with a pretzel crust, creamy cheesecake filling, and a luscious cranberry topping. Perfect for holidays or special occasions!
Ingredients
For the 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
For the Filling:
- 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
For the Topping:
- 1 ½ cups water
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
Optional Toppings for Serving:
- Whipped cream
- Extra pretzels
- Fresh cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Combine pretzels, granulated sugar, dark brown sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, almond extract, and lemon juice. Fold in Cool Whip until creamy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a saucepan, bring water to a boil and dissolve raspberry Jello powder. Remove from heat and mix in cranberry sauce. Let cool slightly.
- Pour cranberry mixture over the cream cheese layer and spread evenly. Refrigerate for at least 2–3 hours until set.
- Optional: garnish with whipped cream, extra pretzels, or fresh cranberries before serving.
Notes
- Press the pretzel crust firmly to prevent crumbling.
- Use full-fat cream cheese for a richer texture.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layered / No-Bake
- Cuisine: American