Go Back

Cranberry Pretzel Salad

Cranberry pretzel salad layers a buttery, finely crushed pretzel crust with a smooth cream cheese layer and tart cranberry gelatin. Bake the crust, then chill the assembled dessert until the topping is fully set.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 5 hours 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup pretzels finely crushed
  • 0.75 cup unsalted butter melted
  • 3 tbsp granulated sugar
Cream cheese layer
  • 1 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 1 tub (8 oz) frozen whipped topping thawed
Cranberry topping
  • 1 package (6 oz) raspberry gelatin
  • 2 cup water boiling
  • 1 can (14 oz) whole-berry cranberry sauce

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the crust
  1. Heat the oven to 350°F and set out a 9x13-inch baking dish.
  2. Stir the finely crushed pretzels, melted unsalted butter, and granulated sugar together.
  3. Press the mixture firmly and evenly into the dish.
  4. Bake for 10 minutes, then cool completely.
Make the cream cheese layer
  1. Beat the softened cream cheese and granulated sugar in a medium bowl until smooth.
  2. Gently fold in the thawed whipped topping.
  3. Spread the mixture evenly over the cooled crust, taking it all the way to the edges to seal the crust.
  4. Refrigerate for 30 minutes.
Make the cranberry topping
  1. In a large bowl, dissolve the raspberry gelatin in the boiling water, then stir in the whole-berry cranberry sauce.
  2. Refrigerate for 45 to 60 minutes, stirring occasionally, until thickened but still pourable.
  3. Carefully spread the cranberry topping over the cream cheese layer.
  4. Cover and refrigerate for at least 4 hours, until the gelatin is fully set.

Notes

For a neat, defined crust layer, spread the cream cheese mixture all the way to the edges to seal it before adding the topping. Store covered in the refrigerator for 3 to 4 days; freezing is not recommended because the gelatin and whipped topping can change texture. Gluten-free pretzels can be used for a gluten-free variation.