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Cranberry Pretzel Salad

Cranberry pretzel salad layers a buttery, lightly browned pretzel crust with a smooth cream cheese layer and a tangy cranberry gelatin topping. Chill until firmly set for a make-ahead dessert with a crisp, creamy, and fruity combination in every slice.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 5 hours 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel crust and cream cheese layer
  • 2 cups pretzels finely crushed
  • 0.75 cup unsalted butter melted
  • 3 tbsp granulated sugar for the crust
  • 1 cup granulated sugar for the cream cheese layer
  • 1 block (8 oz) cream cheese softened
  • 1 tub (8 oz) whipped topping thawed
For the cranberry topping
  • 1 package (6 oz) raspberry gelatin
  • 2 cups water boiling
  • 1 can (14 oz) whole-berry cranberry sauce

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake the crust
  1. Heat the oven to 350°F.
  2. Stir the crushed pretzels, melted butter, and 3 tablespoons of the sugar together.
  3. Press the mixture evenly into a 9x13-inch baking dish.
  4. Bake for 10 minutes, until fragrant and lightly browned.
  5. Cool completely.
Make the cream cheese layer
  1. Beat the cream cheese and remaining 1 cup sugar in a medium bowl until smooth.
  2. Fold in the whipped topping.
  3. Spread the mixture over the cooled crust, sealing it to the edges of the dish.
  4. Refrigerate for 30 minutes to firm the layer.
Make the cranberry topping
  1. Stir the gelatin into the boiling water until completely dissolved, about 2 minutes.
  2. Stir in the cranberry sauce, breaking up any large clumps.
  3. Refrigerate the cranberry mixture, stirring every 15 minutes, until syrupy but still pourable, about 45 to 60 minutes.
  4. Gently spoon the cranberry mixture over the cream cheese layer.
  5. Refrigerate for at least 4 hours, until firmly set.

Notes

For clean slices, make sure the cream cheese layer seals all the way to the dish edges before adding the cranberry mixture. Store covered in the refrigerator for 3 to 4 days; freezing is not recommended because the gelatin and creamy layers can change texture. Gluten-free pretzels are a suitable swap if needed.