Cranberry Pretzel Salad: Sweet Treat for Any Party
Want a dessert that makes everyone say “wow”? This Cranberry Pretzel Salad is it! I love making this for parties and holidays. Why? Because it’s got everything.
You get salty pretzels on the bottom. Then comes a creamy, sweet layer. Finally, there’s tart cranberry jello on top. It’s like magic in a dish! Plus, you can make it the day before.
No stress on party day. My family asks for this every single holiday. Trust me, once you try it, you’ll understand why everyone loves this Cranberry Pretzel Salad SO much!
Ingredients You’ll Need
This salad uses stuff you probably have at home already. Super simple! Check the recipe card below for exact amounts.
- Pretzels: Crushed up pretzels make the crunchy, salty bottom layer everyone loves.
- Brown Sugar: Makes the pretzel crust a little sweet and adds yummy flavor.
- Butter: Melted butter holds everything together in the crust really well.
- Raspberry Gelatin: This makes the pretty red jello layer on top that’s fruity.
- Cranberry Sauce: The whole berries add cute pops of cranberry throughout the jello.
- Cream Cheese: Gives you that rich, tangy flavor in the middle cream layer.
- Granulated Sugar: Sweetens up the cream cheese so it tastes just right for dessert.
- Whipped Topping: Makes the cream layer light and fluffy like a cloud.
How to Make Cranberry Pretzel Salad
Ready to make this amazing dessert? It’s easier than you think! Just follow these simple steps, and you’ll have a beautiful layered treat.
Step 1: Prepare the Pretzel Crust
Turn your oven to 350°F. Grab a 9×13 dish and grease it lightly. Mix 2½ cups crushed pretzels with 3 tablespoons brown sugar and ¾ cup melted butter. Stir it all up!
Step 2: Bake the Crust
Push the pretzel mix into your dish. Make it flat and even. Pop it in the oven for 8 minutes. Your kitchen will smell amazing! Take it out and let it cool down completely.
Step 3: Make the Jello Layer
Make one 6-ounce box of raspberry jello like the box says. Stir in one 14-ounce can of cranberry sauce. Mix it really well. Let it sit out for about an hour until it cools down.
Step 4: Mix Cream Cheese Filling
Grab one 8-ounce package of soft cream cheese. Add 1 cup of sugar. Beat them together with your mixer until it’s smooth and fluffy. This takes about 2-3 minutes. No lumps allowed!
Step 5: Fold in Whipped Topping
Now add one 8-ounce container of whipped topping to your cream cheese. Fold it in gently with a spoon. Keep going until you don’t see any white streaks. It should look fluffy!
Step 6: Spread Cream Layer
Spread your cream mixture over the cooled pretzel crust. Go all the way to the edges! This is important. It stops the jello from sneaking through later. Make it nice and even.
Step 7: Add Jello and Chill
Pour your cooled jello over the cream layer slowly and carefully. Spread the cranberry pieces around so they look pretty. Put it in the fridge for at least 4 hours. Overnight is even better!
Tips for the Best Cranberry Pretzel Salad
- Let It Cool: Wait for the pretzel crust to cool before adding cream. Hot crust melts the cream layer!
- Seal Those Edges: Spread cream all the way to the sides. This keeps layers separate and pretty.
- Soft Cream Cheese Works Best: Room temperature cream cheese mixes smoothly. No chunks or lumps at all!
- Be Patient: Give the jello 4 full hours to set up properly. Good things take time, right?
- Keep It Cold: Serve this straight from the fridge. It tastes best when it’s nice and cold!
Variations and Substitutions
Want to change things up a bit? No problem! This recipe is super flexible and fun to customize.
- Try Different Jello: Cherry, strawberry, or cranberry jello all taste great. Pick your favorite flavor and go for it!
- Make Real Whipped Cream: Whip 1½ cups heavy cream with 3 tablespoons powdered sugar instead. It tastes richer and fancier!
- No Chunks: Blend the cranberry sauce until smooth if you don’t like whole berries in your jello layer at all.
- Add Some Spice: Mix in cinnamon, nutmeg, or cloves for warm holiday flavor. YUM!
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes! Actually, it tastes even better when you make it 1-2 days early. The flavors get really good together.
How do I store leftover cranberry pretzel salad?
Cover it with plastic wrap tightly. Keep it in the fridge for up to 3 days. The crust might get softer.
Can I use sugar-free jello?
Sure thing! Sugar-free jello works perfectly fine. The taste and texture stay the same. No one will even notice!
Why is my jello layer leaking through?
The cream cheese layer didn’t go to the edges. Next time, seal it all the way around the dish.
Can I use different types of pretzels?
Any pretzels work great! Regular twisted ones or pretzel sticks are easiest to crush up. Use what you have!
How do I know when jello is set?
Touch it gently in the middle. It should feel firm. It shouldn’t jiggle too much when you move the dish.
Can I freeze cranberry pretzel salad?
Nope, don’t freeze this one. The cream cheese and jello get weird when they thaw out. Keep it fresh in the fridge!
Cranberry Pretzel Salad
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease your dish. Mix crushed pretzels with brown sugar and melted butter really well.
- Press the pretzel mix into the dish bottom firmly. Bake 8 minutes until it smells good and looks lightly toasted all over.
- Take it out of the oven. Let the crust cool down all the way before you add more layers on top.
- Make raspberry jello with boiling water. Stir in cold water and cranberry sauce. Let it cool to room temperature before using.
- Beat cream cheese and sugar with your mixer. Mix until smooth and creamy with no lumps left at all anywhere.
- Fold whipped topping into cream cheese gently. Keep folding until no white streaks show up in the cream filling.
- Spread cream over the cooled crust. Go to the edges! This stops jello from leaking through when it’s chilling out.
- Pour cooled jello over the cream layer slowly. Spread cranberries around to make it pretty. Refrigerate at least 4 hours.
- Add whipped topping and fresh cranberries on top if you want. Slice it up and serve it cold to your happy guests!
Notes
- Make this 1-2 days early for the best taste. It gives all the layers time to set up perfectly.
- Use room temperature cream cheese. It mixes smoothly and easily with no lumps to mess things up.
- Seal the cream layer to the edges all around. This keeps jello from mixing with the bottom pretzel layer.
- Let jello cool down before pouring. Hot jello melts the cream cheese layer and ruins everything below it.
- Store covered in the fridge up to 3 days. The pretzel crust gets softer the longer you keep it.
