Cranberry Pretzel Salad
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Cranberry Pretzel Salad
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This Cranberry Pretzel Salad has wonderfully balanced flavors and textures. Layered with a perfectly crispy pretzel crust, luscious cream cheese filling, and sweet Jello topping, this delightful dessert is a true crowd-pleaser!
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Ingredients
For the Crust
- 6 cups pretzel minis or 2 cups pretzel crumbles
- ⅓ cup granulated sugar
- ¼ cup dark brown sugar packed
- ½ cup salted butter melted
For the Filling
- 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
For the Topping
- 1 ½ cups water
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
Optional Toppings for serving
- Whipped Cream
- extra pretzels
- fresh cranberries
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Instructions
- Spray a 9x13 casserole dish with cooking spray or line with parchment paper.
- Using a blender or food processor, pulverize the pretzels for about 1 minute until you have 2 cups of course crumbles.
- In a large bowl, mix the pretzel crumbles with the melted butter, granulated sugar, and brown sugar until well combined. Spread the crust mixture in an even layer at the bottom of a 9x13 casserole dish and press down firmly to pack the crust down. You can use a flat bottom measuring cup for this . Chill in the refrigerator for 1 hour to allow the crust to set.
- With a hand or stand mixer, combine the powdered sugar, cream cheese, cool whip, almond extract and lemon juice and spread over the pretzel layer. ( Note: If the cream cheese is not all the way smooth, it's ok, you can microwave it for 30 seconds to make it creamier if you want but it will be just fine with a few small chunks.
- Chill for 1 hour in the refrigerator.
- Boil the water, add the Jello and stir until dissolved. Immediately mix the cranberry sauce in to the Jello mixture and stir until well combined.
- Pour the cranberry jello layer over the cream cheese layer. You can spread out the whole cranberries if you wish. Cover and chill overnight or at least 6 hours.
- Garnish with some whipped topping and extra pretzels if you'd like.
Notes
- Use a warm knife for slicing: To make slicing easier, run the blade of your knife under warm water.
- Keep it chilled: Do not leave this salad out for too long at room temperature. Keep it in the refrigerator until you’re ready to eat.
- Chill each layer long enough: Allow enough time for each layer to chill before adding the next one to ensure it has distinct layers.
Nutrition Information
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Calories
320kcal
(16%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
561mg
(23%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
238IU
(5%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 561mg | 23% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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