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–+ servings
Cranberry Pretzel Salad

Cranberry Pretzel Salad: Your No-Bake Holiday Showstopper

Cranberry Pretzel Salad is a no-bake bliss that balances sweet and salty, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 3 cups Pretzel Minis Alternative: Use crushed regular pretzels if minis aren't available.
  • 1/2 cup Granulated Sugar No substitutions needed.
  • 1/4 cup Dark Brown Sugar Light brown sugar can be used as a substitute.
  • 1/2 cup Salted Butter Unsalted butter can be substituted with an additional pinch of salt.
For the Cream Cheese Layer
  • 1 cup Powdered Sugar May substitute with a sugar alternative for a lower-calorie version.
  • 8 oz Cream Cheese Use low-fat cream cheese for a lighter version.
  • 8 oz Cool Whip Homemade whipped cream can be used instead.
  • 1 tsp Almond Extract Vanilla extract is a suitable substitute.
  • 1 tbsp Lemon Juice Fresh lime juice can be used as an alternative.
For the Jello Layer
  • 2 cups Water No substitutes.
  • 6 oz Raspberry Jello Powder Any berry-flavored Jello can be interchangeably used.
  • 28 oz Whole Cranberry Sauce Homemade cranberry sauce can be an excellent replacement.
Optional Toppings
  • 1 cup Whipped Cream Customize based on your preference.
  • 1 cup Extra Pretzels Great for presentation and flavor.
  • 1 cup Fresh Cranberries They add a pop of color and freshness.

Equipment

  • 9x13 dish
  • mixing bowls
  • saucepan
  • Electric Mixer
  • Spoon
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, crush the pretzel minis into coarse crumbs. Combine with granulated sugar, dark brown sugar, and melted butter. Press into a greased 9x13 dish. Bake for 10 minutes until golden, then cool and chill for 1 hour.
  2. Make Cream Cheese Layer: In a medium bowl, beat together cream cheese, powdered sugar, Cool Whip, almond extract, and lemon juice until smooth. Spread over the cooled crust and return to the fridge for at least 1 hour.
  3. Prepare Jello Layer: Boil 2 cups of water. Remove from heat and dissolve raspberry Jello powder. Mix in whole cranberry sauce and cool slightly before pouring over the cream cheese layer.
  4. Assemble and Chill: Pour the cooled Jello mixture over the cream cheese layer. Cover and refrigerate for a minimum of 6 hours, preferably overnight.
  5. Serve: Use a warm knife to slice into squares. Add optional toppings like whipped cream, extra pretzels, or fresh cranberries before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

For best results, chill layers well and use a warm knife for cleaner cuts. Store in an airtight container in the fridge for 3-5 days for optimal freshness.

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