Cranberry Pretzel Salad
Cranberry Pretzel Salad is the ultimate dessert salad, combining crunchy pretzels, a creamy filling, and a fruity layer that creates a delightful blend of sweet and salty flavors. This visually stunning treat is perfect for holidays, family gatherings, or any celebration. Each layer offers its unique texture and taste, making it a crowd-pleaser that can be prepared ahead of time for added convenience. With its vibrant colors and refreshing taste, this dessert will surely be the highlight of your table.
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 6 cups pretzel minis (or 2 cups pretzel crumbles)
- ⅓ cup granulated sugar
- ¼ cup dark brown sugar (packed)
- ½ cup salted butter (melted)
- 1 brick (8 oz) cream cheese (very soft)
- 1 tub (8 oz) Cool Whip
- ½ teaspoon almond extract
- ½ teaspoon lemon juice
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
Instructions
- Prepare a 9×13 casserole dish by spraying with cooking spray or lining with parchment paper.
- In a food processor, crush pretzels into coarse crumbles. Mix with melted butter, granulated sugar, and brown sugar until well combined. Press into the bottom of the prepared dish and chill for 1 hour.
- In a bowl, combine powdered sugar, cream cheese, Cool Whip, almond extract, and lemon juice; mix until smooth. Spread over the chilled pretzel crust.
- Boil 1½ cups water; dissolve raspberry Jello powder in boiling water. Stir in cranberry sauce until combined.
- Pour the Jello mixture over the cream cheese layer. Chill overnight or at least for 6 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://cookingwithallison.com/cranberry-pretzel-salad/