Description
Cranberry Pretzel Salad is a delightful layered dessert combining a crunchy, salty pretzel crust with a creamy sweetened cream cheese layer and a bright, tangy cranberry gelatin topping. Perfect for holidays or special gatherings, this no-bake dessert balances sweet, salty, and tart flavors in every bite.
Ingredients
Scale
1st Layer (Pretzel Crust):
- 2½ cups Salted Pretzels
- 1 stick (½ cup) Unsalted Butter, melted
- ¼ cup White Granulated Sugar
2nd Layer (Cream Cheese Layer):
- 8 ounces Cream Cheese, room temperature
- 8 ounces Cool Whip (1 tub)
- ½ cup White Granulated Sugar
3rd Layer (Cranberry Jello Layer):
- 2 boxes (3 ounces each) Cranberry Jello
- 15 ounces Whole Berry Cranberry Sauce (1 can)
- 1 cup Boiling Water
Instructions
- Prepare the Pretzel Crust: Crush the salted pretzels into fine crumbs. In a bowl, mix the pretzel crumbs with melted unsalted butter and ¼ cup white granulated sugar until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Place in the refrigerator to chill and set while preparing the next layers.
- Make the Cream Cheese Layer: In a mixing bowl, beat the room temperature cream cheese with ½ cup sugar until smooth and creamy. Gently fold in the entire tub (8 ounces) of Cool Whip until evenly combined. Spread this mixture evenly over the chilled pretzel crust to form the second layer. Return the dish to the refrigerator to chill the layer while preparing the gelatin topping.
- Prepare the Cranberry Jello Layer: Dissolve the two boxes of cranberry jello in 1 cup boiling water, stirring well until fully dissolved. Allow the mixture to cool to room temperature but not start setting. Once cooled, fold in the entire can (15 ounces) of whole berry cranberry sauce, evenly distributing the berries within the gelatin mixture.
- Assemble and Chill: Gently pour the cooled cranberry jello and cranberry sauce mixture over the cream cheese layer, spreading it evenly to cover the entire surface. Place the assembled dessert in the refrigerator and chill for at least 4 hours, or until the jello is fully set.
- Serve: Once set, slice the cranberry pretzel salad into squares and serve chilled. Enjoy the combination of crunchy, creamy, and tangy layers!
Notes
- For best results, use salted pretzels as the saltiness balances the sweetness of the other layers perfectly.
- Make sure the cream cheese is at room temperature to ensure a smooth and lump-free cream layer.
- Allow the cranberry jello mixture to cool completely before folding in cranberry sauce to prevent melting the cream cheese layer.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Use a sharp knife dipped in hot water for clean and easy slicing.
Keywords: Cranberry Pretzel Salad, layered dessert, no bake dessert, holiday dessert, cranberry jello dessert, pretzel crust, cream cheese layer