Description
This Sweet & Salty Cranberry Pretzel Salad is a delightful layered dessert perfect for any occasion. Featuring a crunchy pretzel crust, a creamy sweetened cream cheese layer, and a tangy cranberry gelatin topping, it brings together a perfect balance of flavors and textures that will impress your guests.
Ingredients
Scale
Pretzel Crust
- 2 cups finely crushed pretzels (or 6 cups pretzel minis)
- ⅓ cup granulated sugar
- ¼ cup packed dark brown sugar
- ½ cup melted salted butter
Cream Cheese Filling
- 1 ½ cups powdered sugar
- 8 oz cream cheese, softened
- 8 oz thawed whipped topping
- ½ tsp almond extract
- ½ tsp lemon juice
Cranberry Topping
- 1 ½ cups boiling water
- 6 oz raspberry gelatin powder
- 28 oz whole cranberry sauce
Garnish
- Whipped cream
- Extra pretzels
- Fresh cranberries
Instructions
- Prepare Pretzel Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine finely crushed pretzels, granulated sugar, and dark brown sugar. Pour in melted salted butter and mix until the crumbs are fully moistened. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes until lightly golden. Remove and let cool completely on a wire rack.
- Make Cream Cheese Filling: In a large bowl, beat the softened cream cheese with powdered sugar, almond extract, and lemon juice until the mixture is light, fluffy, and smooth, about 2-3 minutes. Gently fold in the thawed whipped topping until just incorporated. Spread this filling evenly over the cooled pretzel crust, making sure to cover all edges to form a seal. Refrigerate for at least 30-60 minutes.
- Prepare Cranberry Topping: In a heatproof bowl, dissolve the raspberry gelatin powder in boiling water by stirring for at least 2 minutes until no granules remain. Stir in the whole cranberry sauce. Place the mixture in the refrigerator and chill for 30-45 minutes, stirring occasionally, until it thickens to the consistency of slightly thickened syrup or unbeaten egg whites.
- Assemble and Chill: Carefully spoon the partially set cranberry topping over the chilled cream cheese layer. Spread it gently and evenly to the edges. Return the assembled salad to the refrigerator and chill for at least 4-6 hours or preferably overnight until the topping is completely firm and set.
- Serve and Store: Once thoroughly chilled and set, cut into squares using a sharp knife warmed under hot water and dried between cuts for clean slices. Serve immediately, garnished with whipped cream, extra pretzels, and fresh cranberries if desired. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the crust may soften slightly over time.
Notes
- Use a sharp knife warmed with hot water to achieve clean slices.
- Ensure the pretzel crust is completely cooled before spreading the cream cheese filling to prevent mixing layers.
- Refrigerate the cranberry gelatin mixture until slightly thickened before adding it for best layering results.
- For best flavor, chill the assembled salad overnight.
- Leftover salad crust may soften after a few days but will still be delicious.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry pretzel salad, cranberry dessert, layered dessert, holiday dessert, pretzel crust, cream cheese salad
