Cranberry Pretzel Salad

This vibrant holiday dessert layers a salty-sweet pretzel crust with a creamy and airy cheesecake-ish filling, completed with a tart raspberry and cranberry Jello topping. Once chilled to set, it’s sliced and served with an optional topping of freshly whipped cream and extra pretzels! It’s a fun and delicious twist on classic pretzel Jello salad – perfect for Thanksgiving or Christmas. 

As a no-bake dish, this pretzel salad helps free up oven space for other holiday meals. Since it needs to chill for at least 6 hours to set properly, it’s ideal for making ahead. The cranberry sauce in the jello topping provides a simple and fun way to vary your cranberry side dishes for the holidays. And if that wasn’t enough, you have a choice of serving this cranberry jello pretzel salad as a refreshing side or a light dessert!

I love this salad during the winter months when I need to use up leftover cranberries in the fridge!

What is a pretzel salad?

A pretzel salad is a layered dessert, not a salad in the traditional sense, however, the term “salad” likely comes from it being chilled and consisting of various components, much like this Cranberry Salad with Grapes and Walnuts, Ambrosia salad, or a Watergate salad. 

The defining feature of a typical pretzel salad is the sweet-and-salty contrast between the pretzel crust and the creamy, fruity layers above it. While some serve it as a dessert, it’s just as good as a side dish – especially when you just can’t wait to dig in or when you need an excuse for a second dessert on your holiday menu!

Ingredients needed to make this cranberry pretzel salad

• Pretzel minis: Blended into coarse crumbles to make the crust for this pretzel jello salad. You can also use pretzel crumbles. 
• Sugar: You’ll need both granulated sugar and brown sugar for making the crust, offering sweetness and moisture.
• Butter: Salted butter will enhance the flavor of the crust. Melt it for easy mixing into the pretzel crumbles and sugar. 
• Powdered sugar: Sweetens and thickens the cheesecake-like filling. 
• Cream cheese: Softened at room temperature for easy mixing. 
• Cool Whip: Lightens the cream cheese filling into a fluffy, mousse-like layer, adds stability for a distinct texture, and contributes a subtle sweetness.

• Extracts: Almond extract and vanilla extract add irresistible flavor to the creamy filling. You can omit the almond extract and only use vanilla, if preferred.
• Lemon juice: Cuts through the richness of the cream cheese filling while adding a pop of brightness. 
• Water: Boiled to dissolve the Jello powder when making the fruity topping.  
• Raspberry Jello powder: Adds fruity flavor and contains gelatin to create a jiggly, gel-like texture for the topping. 
• Whole cranberry sauce: Mixed into the dissolved Jello for additional thickness and flavor. Feel free to use canned cranberry sauce or homemade cranberry sauce. 
• Optional toppings for serving: Fresh cranberries or raspberries can be spread over the cranberry jello layer before the assembled dessert is chilled in the fridge to set. Once set, feel free to also garnish this dessert with whipped cream and extra pretzels, if you like. 

How do you make this cranberry pretzel salad? 

Prepare the casserole dish:

1. Lightly grease a 9×13-inch casserole dish with cooking spray or line it with parchment paper.

Make and chill the crust:

1. Using a blender or food processor, pulse the pretzels into coarse crumbs (about a minute) until you have 2 cups.
2. In a large bowl, combine the pretzel crumbs with the melted butter and sugars.
3. Transfer the crust mixture to the prepared dish and press it into a firm, even layer. A flat-bottomed measuring cup works well for this. 
4. Refrigerate for 1 hour to allow the crust to set.

Make and chill the cream cheese filling:

1. Using a hand or stand mixer, beat the cream cheese, powdered sugar, cool whip, extracts, and lemon juice until combined. 
2. Spread the cream cheese filling evenly over the chilled pretzel crust.
3. Return the dish to the refrigerator to chill for another hour.

Top with the cranberry jello layer:

1. Pour boiling water into a heatproof bowl and whisk in the Jello until it fully dissolves.
2. Immediately stir the cranberry sauce into the Jello mixture until well blended.
3. Carefully pour the cranberry Jello over the set cream cheese layer.
4. If you like, you can gently sprinkle some whole cranberries or raspberries over the jello layer at this stage.

Chill and serve:

1. Cover the dish and refrigerate for at least 6 hours, or preferably overnight.
2. Before serving, garnish with whipped cream and extra pretzels if desired.

Serving

Serve this cranberry pretzel salad as a no-bake holiday dessert with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream.

It’s also just as good as a side dish to your Thanksgiving turkey or Holiday Crock Pot Ham alongside Quick Dinner Rolls and this vibrant Green Salad with Apples. 

Sandy’s tips and substitutions:

• Storage: Store leftover cranberry pretzel salad in an airtight container in the fridge for up to 3-5 days. The flavors of the dessert will intensify as it chills – Yum!
• Freezing: If you want to freeze this cranberry pretzel salad as a way to make it ahead, I recommend wrapping the casserole dish tightly with plastic wrap and leaving the cranberry jello layer off. Once thawed in the fridge, top the cream cheese layer with the jello mixture, chill, slice, and serve. 
• Make ahead: Assemble this no-bake cranberry pretzel salad the day before with or without the cranberry jello layer. Garnish with fresh whipped cream and extra pretzels just before serving.
• Keep chilled: This assembled dessert must remain in the fridge until ready to be served and should not be left out at room temperature for longer than 20 minutes. 
• Don’t overmix: Be careful that you don’t overmix the cream cheese mixture or the filling won’t be light and fluffy. 

• Lemon: In addition to the lemon juice, you could add fresh lemon zest to the cream cheese filling. It will balance the sweetness, brighten the flavors, and improve the creamy texture of this cranberry pretzel salad. 
• Extracts: I’ve used almond extract and vanilla extract in the creamy filling. Feel free to use vanilla extract only, if you prefer.
• Soften cream cheese: Let the cream cheese soften at room temperature to prevent lumps and for easier mixing. If you’re in a rush, you can remove the cream cheese from the foil lining and microwave it for very short intervals. 
• Warm your knife: For cleaner slices, run your knife under warm water before cutting to serve this dessert.
• Chill every layer: Make sure to chill each layer of this dessert completely before adding the next to prevent them from blending together. In addition to this, once fully assembled, this dessert should be chilled for at least 6 hours for it to set properly.

Variations:

• Raspberry pretzel salad: If you don’t like cranberries, use canned raspberry pie filling instead of the cranberry sauce.
• Strawberry pretzel salad: Use strawberry Jello powder and strawberry pie filling.
• Cherry pretzel salad: Use cherry Jello powder and cherry pie filling or this Cherry Compote. 
• Mixed berry pretzel salad: Use any berry-based Jello powder and a mixed berry pie filling or Mixed Berry Compote. 
• Graham cracker crust: Use Graham cracker crumbs to make the crust if you don’t want a pretzel base. 
• Gluten-free cranberry pretzel salad: Use gluten-free pretzels to create a gluten-free crust and dessert. 
• Nutty Crunch: Add finely chopped pecans or walnuts to the pretzel crust mixture for a richer, nuttier flavor and texture.

Have leftover cranberries from your holiday meal preparations? Make good use of them by creating this beautiful Cranberry Salad with Grapes and Walnuts or White Chocolate Cranberry Blondies.

More no-bake holiday desserts you may want to try:

• Frozen Peppermint Ice Cream Dessert
• Cinnamon Pudding
• Pumpkin Gingersnap Ice Cream Pie Dessert
• Easy Maple Ice Cream
• White Chocolate Peppermint Bark Ice Cream Cake

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Cranberry Pretzel Salad

Sandy Coughlin

Featuring a buttery pretzel crust, creamy filling, and vibrant cranberry topping, this Cranberry Pretzel Salad is a no-bake holiday classic that works as an irresistible side or dessert.

Prep Time: 15 minutes mins

fridge time: 8 hours hrs

Total Time: 8 hours hrs 15 minutes mins

Yield: 12

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Ingredients

 

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For the Crust

• 6 cups pretzel minis, or 2 cups pretzel crumbles
• ⅓ cup granulated sugar
• ¼ cup brown sugar packed
• ½ cup salted butter melted

For the Filling

• 1 ½ cups powdered sugar
• 8 oz cream cheese, softened
• 8 oz Cool Whip
• ½ tsp almond extract
• ½ tsp vanilla extract
• ½ tsp lemon juice

For the Topping

• 1 ½ cups water
• 1 6 oz raspberry Jello powder
• 1 28 oz can whole cranberry sauce

Optional Toppings for Serving

• whipped cream
• extra pretzels
• fresh cranberries

Equipment

• 9×13 baking dish

Instructions

 

• Lightly grease a 9×13-inch casserole dish with cooking spray or line it with parchment paper.
• Using a blender or food processor, pulse the pretzels into coarse crumbs (about a minute) until you have 2 cups.
• In a large bowl, combine the pretzel crumbs with the melted butter and sugar (white and brown).
• Transfer the crust mixture to the prepared dish and press it into a firm, even layer. A flat-bottomed measuring cup works well for this.
• Refrigerate for 1 hour to allow the crust to set.
• Using a hand or stand mixer, beat the cream cheese, powdered sugar, cool whip, extracts, and lemon juice until combined. Note: If the cream cheese isn’t perfectly smooth, you can microwave it for about 30 seconds to soften it, but a few small lumps are fine.
• Spread the cream cheese filling evenly over the chilled pretzel crust.
• Return the dish to the refrigerator to chill for another hour.
• Pour boiling water into a heatproof bowl and whisk in the Jello until it fully dissolves.
• Immediately stir the cranberry sauce into the Jello mixture until well blended.
• Carefully pour the cranberry Jello over the set cream cheese layer.
• If you like, you can gently sprinkle some whole cranberries or raspberries over the jello layer at this stage.
• Cover the dish and refrigerate for at least 6 hours, or preferably overnight.
• Before serving, garnish with whipped cream and extra pretzels if desired.

Notes

Sandy’s tips and substitutions:

• Storage: Store leftover cranberry pretzel salad in an airtight container in the fridge for up to 3-5 days. The flavors of the dessert will intensify as it chills – Yum!
• Freezing: If you want to freeze this cranberry pretzel salad as a way to make it ahead, I recommend wrapping the casserole dish tightly with plastic wrap and leaving the cranberry jello layer off. Once thawed in the fridge, top the cream cheese layer with the jello mixture, chill, slice, and serve. 
• Make ahead: Assemble this no-bake cranberry pretzel salad the day before with or without the cranberry jello layer. Garnish with fresh whipped cream and extra pretzels just before serving.
• Raspberry pretzel salad: If you don’t like cranberries, use canned raspberry pie filling instead of the cranberry sauce. Strawberry pretzel salad: Use strawberry Jello powder and strawberry pie filling. Cherry pretzel salad: Use cherry Jello powder and cherry pie filling or this Cherry Compote.  Mixed berry pretzel salad: Use any berry-based Jello powder and a mixed berry pie filling or Mixed Berry Compote. 
• Graham cracker crust: Use Graham cracker crumbs to make the crust if you don’t want a pretzel base. 
• Gluten-free cranberry pretzel salad: Use gluten-free pretzels to create a gluten-free crust and dessert. 
• Nut options: Add finely chopped pecans or walnuts to the pretzel crust mixture for a richer, nuttier flavor and texture.

Cuisine: American

Course: Dessert, Salad

Calories: 284kcal, Carbohydrates: 49g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 401mg, Potassium: 102mg, Fiber: 1g, Sugar: 14g, Vitamin A: 523IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 1mg

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