Cranberry Pretzel Salad

why make this recipe

Cranberry Pretzel Salad mixes sweet, salty, and tart in one easy dish. It is simple to make and fits holidays, potlucks, and family dinners. The crust is crunchy, the middle is creamy, and the top is bright with cranberries.

introduction

This dessert is quick to put together and it chills while you do other tasks. If you like cranberry treats, try a related fresh cranberry muffins recipe for more ideas and flavors.

how to make Cranberry Pretzel Salad

1. Make the pretzel crust and bake it. Let it cool so the cream layer does not melt.
2. Beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping. Spread this over the cooled crust.
3. Dissolve the raspberry Jello in boiling water. Stir in the chopped cranberries. Let the mix cool slightly so it will set on the cream layer.
4. Pour the cranberry Jello mix over the cream layer. Chill the pan for at least 4 hours until firm.
5. Cut into squares and serve cold.

Ingredients :

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons sugar
• 1 1/2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping
• 2 cups boiling water
• 1 package (6 ounces) raspberry Jello
• 2 cups fresh or frozen cranberries, chopped

Directions :

1. Preheat oven to 350°F (175°C). In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into the bottom of a 9×13 inch pan. Bake for 10 minutes, then let cool.
2. In a separate bowl, beat together the cream cheese and powdered sugar until smooth. Fold in whipped topping and spread evenly over the cooled pretzel crust.
3. In another bowl, dissolve raspberry Jello in boiling water, then stir in the chopped cranberries. Let cool slightly before pouring over the cream cheese layer.
4. Refrigerate for at least 4 hours until set. Serve chilled.

how to serve Cranberry Pretzel Salad

Serve chilled in squares. It goes well with coffee or tea. Use a sharp knife and clean the knife between cuts for neat pieces.

how to store Cranberry Pretzel Salad

Cover the pan with plastic wrap or use an airtight container. Keep it in the fridge for up to 4 days. Do not freeze; the texture will change.

tips to make Cranberry Pretzel Salad

• Press the crust firmly so it holds together after baking.
• Let the crust cool fully before adding the cream layer.
• Cool the Jello mix a little before pouring so it does not melt the cream layer.
• Use thawed frozen cranberries if you do not have fresh ones.

variation (if any)

• Use strawberry or cherry Jello instead of raspberry for a different flavor.
• Add a layer of sliced strawberries on top before the Jello sets for extra fruit.
• Replace whipped topping with homemade whipped cream for a fresher taste.

FAQs

Q: Can I use low-fat cream cheese or whipped topping?
A: Yes, you can use low-fat versions, but the texture may be a bit softer.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it chilled until serving.

Q: What if I do not like pretzels?
A: You can try graham cracker crumbs or crushed vanilla cookies for the crust instead.

Q: Can I use more or less sugar?
A: Yes. Adjust the sugar in the crust and cream layer to your taste, but keep some sugar to balance the tart cranberries.

Cranberry Pretzel Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 240 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful mix of sweet, salty, and tart flavors made with a crunchy pretzel crust, creamy filling, and a refreshing cranberry topping.

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Ingredients

Scale 1x2x3x

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons sugar
• 1 1/2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping
• 2 cups boiling water
• 1 package (6 ounces) raspberry Jello
• 2 cups fresh or frozen cranberries, chopped

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Instructions

1. Preheat oven to 350°F (175°C). In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into the bottom of a 9×13 inch pan. Bake for 10 minutes, then let cool.
2. In a separate bowl, beat together the cream cheese and powdered sugar until smooth. Fold in whipped topping and spread evenly over the cooled pretzel crust.
3. In another bowl, dissolve raspberry Jello in boiling water, then stir in the chopped cranberries. Let cool slightly before pouring over the cream cheese layer.
4. Refrigerate for at least 4 hours until set. Serve chilled.

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Notes

Press the crust firmly to hold together after baking. Cool the Jello mix slightly before adding it to avoid melting the cream layer. Can be made ahead of time and stored in the refrigerator for up to 4 days.

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Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 20g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg