Description
Cranberry Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy sweetened cream cheese and Cool Whip middle layer, and a fruity tangy cranberry gelatin top layer. Perfect for holiday gatherings or any festive occasion, this easy-to-make salad balances salty, sweet, and tart flavors with a variety of textures.
Ingredients
Units
Scale
1st Layer:
- 2 1/2 cups Pretzels (salted is best)
- 1 stick Unsalted Butter (1/2 cup), melted
- 1/4 cup White Granulated Sugar
2nd Layer:
- 8 ounces Cool Whip (1 tub)
- 8 ounces Cream Cheese, room temperature
- 1/2 cup White Granulated Sugar
3rd Layer:
- 2 boxes Cranberry Jello (3 ounces each)
- 15 ounces Whole Berry Cranberry Sauce (1 can)
- 1 cup Boiling Water
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Spray the bottom and slightly up the sides of a 9×13 inch baking pan with nonstick spray. Set aside.
- Make the Third Layer (Jello Mixture): In a medium bowl, dissolve 2 boxes of cranberry jello in 1 cup boiling water, stirring well until fully dissolved. In a separate small bowl, stir the whole berry cranberry sauce to break it up into smaller pieces rather than large gelatin blobs. Combine the cranberry sauce with the dissolved jello mixture and set aside to cool.
- Make the First Layer (Pretzel Crust): Place pretzels in a large ziplock bag and crush them into small pieces about half an inch in size using a rolling pin or similar tool, avoiding crushing into powder. In a bowl, mix the crushed pretzels with ¼ cup sugar and ½ cup melted hot butter until the pretzels are well coated. Press this mixture evenly into the prepared pan’s bottom.
- Bake the Crust: Bake the pretzel crust in the preheated oven for 10 minutes until set and slightly toasted. Remove from oven and cool for 10 minutes, then place in the freezer for 10 minutes to further chill.
- Make the Second Layer (Cream Cheese Mixture): In a medium bowl, beat 8 ounces cream cheese and ½ cup sugar using a hand mixer until fluffy. Fold in 8 ounces Cool Whip gently until mixture is smooth and fully blended.
- Assemble the Second Layer: Spread the cream cheese mixture evenly over the cooled pretzel crust, pressing gently to cover the entire surface and edges to prevent leakage of the jello layer.
- Chill the Cream Cheese Layer: Refrigerate the pan for about 30 minutes until the cream cheese layer is chilled and thickened.
- Assemble the Third Layer: Ensure the jello mixture is at room temperature. Gently pour the prepared cranberry jello layer over the cooled cream cheese layer, spreading evenly and distributing cranberries from the sauce throughout the layer.
- Final Chill: Refrigerate the assembled salad for at least 4 hours or until the jello layer has completely set.
- Serve: Slice into squares and serve chilled. Enjoy the perfect combination of the crunchy pretzel base, creamy middle, and fruity gelatin topping.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Do not freeze this salad as the texture will be compromised.
- Tip: It is important to make the cranberry jello layer first so it has ample time to cool before assembling.
- Optional: You can omit the cranberry sauce if you prefer less tartness; it adds a stronger cranberry flavor.
- Important: Ensure the cream cheese layer is fully chilled before adding the jello layer to prevent melting and mixing of layers.
- Substitution: If using unsalted pretzels, substitute the unsalted butter for salted butter for balanced seasoning.
