Cranberry Pretzel Salad
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.
Ingredients
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
Instructions
- Lightly grease a 9x13-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.
Nutrition Facts
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