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Layered Cranberry Pretzel Salad

This Layered Cranberry Pretzel Salad combines a crunchy pretzel crust, a smooth cream cheese layer, and a tangy cranberry topping for a festive and comforting dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dessert, Side Dish
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pretzel crust
  • 2.5 cups 2 1/2 cups pretzels (salted is best) Salted pretzels are recommended for best flavor.
  • 1 stick 1 stick (1/2 cup) unsalted butter, melted Unsalted butter is used for this crust.
  • 0.25 cup 1/4 cup white granulated sugar
For the cream cheese layer
  • 8 oz 8 oz Cool Whip (1 tub) Can be substituted with another whipped topping.
  • 8 oz 8 oz cream cheese, room temperature Use low-fat for a lighter version.
  • 0.5 cup 1/2 cup white granulated sugar
For the cranberry layer
  • 2 boxes 2 boxes cranberry Jello (3 oz each) Can be swapped with cherry Jello for a different flavor.
  • 15 oz 15 oz whole berry cranberry sauce (1 can) Alternatively, raspberry sauce or cherry pie filling can be used.
  • 1 cup 1 cup boiling water

Method
 

Preparation
  1. Heat the oven to 350°F and coat a 9x13 pan with nonstick spray, covering a bit of the sides.
  2. Dissolve the cranberry Jello in the boiling water and set aside.
  3. Break up the cranberry sauce in a small bowl and mix with the dissolved Jello, setting aside to cool.
  4. Crush the pretzels in a zip-top bag with a rolling pin, keeping pieces no larger than about 1/2 inch.
Building the Layers
  1. Stir the crushed pretzels with sugar and hot melted butter until coated, then press into the bottom of the pan.
  2. Bake for 10 minutes, cool for 10 minutes, then place in the freezer for another 10 minutes.
  3. Beat cream cheese and sugar until fluffy, fold in Cool Whip, and spread over the cooled crust.
  4. Refrigerate the cream layer for about 30 minutes until cold and thickened.
Finishing Touches
  1. Pour the cooled cranberry mixture over the cream layer, spreading cranberry pieces evenly.
  2. Refrigerate for at least 4 hours or overnight until Jello is set.
  3. Serve cold.

Notes

For best texture, serve within 1 to 2 days. It can be frozen for up to 1 month, but the texture may change upon thawing. Let cold slices sit at room temperature for 10 to 15 minutes before serving if needed.