Can I use jellied cranberry sauce instead?

You can , but whole berry cranberry sauce gives the topping better texture and helps the Jello set nicely.

Can I make Cranberry Pretzel Salad ahead of time?

Yes! It’s actually better when made the night before. The layers firm up beautifully.

Can I switch out the Raspberry Jello?

You can use strawberry or cherry Jello, but raspberry complements the cranberry flavor without overpowering it.

How do I store leftovers?

Cover the dish tightly and refrigerate for up to 3 days. Though honestly… mine never lasts that long.

Can I use gluten-free pretzels?

Absolutely. The crust comes out just as delicious.

3 Easy Steps to an Irresistible Cranberry Pretzel Salad

Description

This Cranberry Pretzel Salad is a sweet-and-salty holiday classic featuring a crunchy pretzel crust, a fluffy cream cheese layer, and a vibrant cranberry Jello topping. Perfect for potlucks, Thanksgiving, Christmas, or any time you want a crowd-pleasing dessert that looks stunning but comes together easily.

Ingredients

Scale

Pretzel Crust

2 cups pretzel twists, crushed
1/4 cup granulated sugar
1/4 cup dark brown sugar
3/4 cup melted butter (salted or unsalted)

Cream Cheese Layer

8 oz cream cheese, softened
1 cup powdered sugar
8 oz Cool Whip
1/2 teaspoon almond extract
1 tablespoon lemon juice

Cranberry Jello Layer

6 oz raspberry Jello mix
2 cups boiling water
1 can (14 oz) whole berry cranberry sauce

Optional Garnish

Whipped topping
Extra pretzels

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Instructions

Prepare a 9×13 casserole dish by spraying with nonstick spray or lining with parchment paper.
Crush pretzels in a food processor until coarse.
In a mixing bowl, combine crushed pretzels, melted butter, granulated sugar, and brown sugar. Press firmly into the bottom of the dish. Chill for 1 hour.
In another bowl, beat cream cheese and powdered sugar until smooth. Fold in Cool Whip, almond extract, and lemon juice. Spread gently over the chilled crust. Chill for 1 hour.
Stir raspberry Jello into boiling water until fully dissolved. Mix in cranberry sauce until combined.
Pour the Jello-cranberry mixture over the cream cheese layer. Spread cranberries evenly if needed.
Cover and chill for at least 6 hours or overnight.
Garnish with whipped topping and pretzels before serving.

Notes

Soften cream cheese fully to avoid lumps.
The crust must chill first, or the creamy layer may soften it too much.
Whole berry cranberry sauce gives the best texture—avoid the jellied version.

Great make-ahead dessert for holidays and potlucks.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 32 g
Sodium: 290 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg