Description

Cranberry Pretzel Salad is a delightful dessert that masterfully combines sweet and salty flavors in every bite. This layered treat features a crispy pretzel crust, a rich and creamy filling, and a vibrant raspberry Jello topping with whole cranberry sauce for a pop of tanginess. It’s perfect for any occasion, from festive holiday gatherings to casual summer barbecues. Not only is it easy to make with minimal ingredients, but it also offers the flexibility to customize toppings based on your preference. Serve it chilled for the ultimate refreshing dessert experience that will wow your guests.

Ingredients

Scale

6 cups pretzel minis
⅓ cup granulated sugar
¼ cup dark brown sugar (packed)
½ cup salted butter (melted)
1 ½ cups powdered sugar
1 brick (8 oz) cream cheese (very soft)
1 tub (8 oz) Cool Whip
½ teaspoon almond extract
½ teaspoon lemon juice
1 ½ cups water
1 package (6 oz) raspberry Jello powder
1 can (28 oz) whole cranberry sauce
whipped cream
extra pretzels
fresh cranberries

Cook Mode Prevent your screen from going dark

Instructions

Prepare a 9×13 casserole dish by spraying with cooking spray.
Crush pretzels in a blender until you have about 2 cups of coarse crumbles.
In a large bowl, mix crushed pretzels with melted butter and sugars until combined. Press into the bottom of the dish and chill for 1 hour.
Beat together cream cheese, powdered sugar, Cool Whip, almond extract, and lemon juice until smooth. Spread over the pretzel layer and chill again for another hour.
Dissolve Jello powder in boiling water and stir in cranberry sauce until well mixed.
Pour the Jello mixture over the cream cheese layer, cover, and refrigerate overnight or for at least 6 hours before serving.

Prep Time: 30 minutes
Cook Time: None
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 120g)
Calories: 250
Sugar: 24g
Sodium: 230mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg