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Cranberry Pretzel Salad

Cranberry pretzel salad layers a buttery, salty pretzel crust with a smooth cream cheese layer and a tart, syrupy cranberry gelatin topping. Bake the crust, chill the layers, and slice once the topping is fully set.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling time 5 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 2 cups pretzels finely crushed
  • 0.75 cup unsalted butter melted
  • 3 tablespoons granulated sugar
Cream cheese layer
  • 1 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 1 tub (8 oz) frozen whipped topping thawed
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 pretzel crust
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Stir together the finely crushed pretzels, melted unsalted butter, and 3 tablespoons granulated sugar.
  4. Press the mixture evenly into the dish and bake for 10 minutes.
  5. Cool the crust completely.
Make the cream cheese layer
  1. Beat the softened cream cheese and 1 cup granulated sugar in a medium bowl until smooth.
  2. Fold in the thawed whipped topping.
  3. Spread the cream cheese mixture evenly over the cooled crust, making sure it reaches the edges.
  4. Refrigerate for 30 minutes.
Make the cranberry topping
  1. Whisk the raspberry gelatin into the boiling water until dissolved.
  2. Refrigerate for 30 to 45 minutes, stirring occasionally, until cool and syrupy but still pourable.
  3. Stir the whole-berry cranberry sauce into the gelatin.
  4. Gently spread the mixture over the chilled cream cheese layer.
  5. Refrigerate for at least 4 hours, until the gelatin topping is fully set, before slicing and serving.

Notes

For neat slices, make sure the cream cheese layer reaches the crust edges so the gelatin cannot seep through. Refrigerate covered for up to 3 days; freezing is not recommended because the gelatin and whipped topping can change texture. For a gluten-free version, use gluten-free pretzels.