Cranberry Pretzel Salad is a classic sweet-and-salty layered dessert. It starts with a crunchy pretzel crust, a creamy sweet cream cheese layer, and finishes with a bright, tangy cranberry gelatin topping. The contrast of crunchy, creamy, and jiggly textures makes it a holiday favorite. It smells of butter and tart cranberries and looks festive with a glossy red top.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 360 kcal
- Protein: 3 g
- Carbohydrates: 50 g
- Fat: 18 g
- Fiber: 1 g
- Sugar: 40 g
- Sodium: 420 mg
Why Make This Cranberry Pretzel Salad
This dessert hits multiple cravings at once. The salty pretzel crust contrasts with the sweet cream cheese layer. The cranberry topping adds bright tart flavor and a glossy color. It’s easy to make, no complicated techniques, and it travels well. Serve it at holiday dinners, potlucks, or any time you want a showy but simple dessert. If you like contrasts of sweet and salty, this will become a go-to.
(If you want a savory cranberry idea to serve nearby, try a cranberry pecan chicken salad.)
How to Make Cranberry Pretzel Salad
You build this dessert in three layers: a baked pretzel crust, a whipped cream cheese filling, and a set cranberry gelatin top. The crust gives crunch and salt. The cream cheese layer is smooth and slightly sweet. The gelatin is tangy and bright. Work in order: bake the crust, cool it well, spread the filling, then pour the cooled-but-still-liquid gelatin on top. Chill until firm. The steps are quick, but allow several hours for the gelatin to set.
Ingredients:
2 cups crushed pretzels, 1/2 cup melted butter, 1/4 cup sugar, 1 cup cream cheese, 1 cup powdered sugar, 1 cup whipped topping, 3 cups cranberry juice, 1 cup sugar, 2 cups boiling water, 1 package (6 oz) cranberry gelatin
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 1/4 cup sugar. Press the mixture evenly into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then remove and let cool completely.
Step 2: Mixing
In another bowl, beat together the cream cheese and powdered sugar until smooth. Fold in the whipped topping gently until the mixture is light and even. Spread this cream cheese layer over the cooled pretzel crust in an even layer.
Step 3: Cooking
In a separate bowl, dissolve the package of cranberry gelatin in 2 cups of boiling water. Stir until fully dissolved. Add 3 cups cranberry juice and 1 cup sugar, stirring until the sugar is dissolved. Allow the gelatin mixture to cool slightly but not set.
Step 4: Finishing
Pour the cooled gelatin mixture carefully over the cream cheese layer in the dish. Cover and refrigerate for at least 4 hours, or until the gelatin is fully set. When firm, slice into squares and serve chilled.
How to Serve Cranberry Pretzel Salad
Serve chilled. Cut into squares with a sharp knife dipped in warm water for clean edges. This dish pairs well with coffee or a light sparkling wine. Garnish with a dollop of whipped cream or a few fresh cranberries for a festive look. It works well on holiday dessert tables, potlucks, or as a sweet finish to a cozy weeknight meal.
How to Store Cranberry Pretzel Salad
- In the refrigerator: Cover the dish tightly with plastic wrap or store in an airtight container for up to 4–5 days. The pretzel crust will soften over time but remain enjoyable for a few days.
- Freezing: Not recommended. Freezing changes the texture of the gelatin and cream layers.
- Travel tip: Keep cold during transport in a cooler. Place on a flat surface to avoid sloshing before the gelatin sets.
Expert Tips for Perfect Cranberry Pretzel Salad
- Crush pretzels finely for a compact crust. Use a food bag and rolling pin or pulse in a food processor.
- Press the crust firmly into the pan to avoid crumbling.
- Cool the crust completely before adding the cream cheese layer to prevent it from melting or sliding.
- Let the gelatin cool slightly before pouring. If it’s too hot it will melt the cream layer; if it’s too cool it may start to set before spreading.
- Chill for at least 4 hours, preferably overnight. Longer chilling improves sliceability.
- Use full-fat cream cheese for a richer, more stable filling.
- If you need a less sweet top, use unsweetened or low-sugar cranberry juice and reduce the added sugar by 1/4 cup.
- To reduce sodium, use low-salt pretzels and taste the crust mixture before baking.
Delicious Variations
- Orange Cranberry: Add 1 tablespoon of orange zest to the gelatin mix for a citrus lift.
- Nutty Crust: Replace 1/2 cup of pretzels with crushed pecans for a nutty twist.
- Light Version: Use low-fat cream cheese and sugar substitute; labeled whipped topping may lower calories slightly.
- Fruit Mix: Stir in 1 cup of chopped fresh strawberries or mandarin segments on top of the cream layer before pouring the gelatin (they will suspend in the gel as it sets).
- Mini Cups: Make in muffin tins for individual servings—adjust chilling time but keep steps the same.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of cranberry juice?
A: Fresh cranberries won’t replace the juice in the gelatin. You can simmer fresh cranberries with water and sugar, then strain to make a juice substitute. Measure to equal 3 cups of juice before adding to the gelatin.
Q: My gelatin is setting too fast. What went wrong?
A: If the gelatin cools too much before pouring, it can begin to set. Pour it while it’s still liquid and slightly warm. Work quickly and pour evenly.
Q: Will the pretzel crust soften over time?
A: Yes. The crust will soften as it sits in the refrigerator. For the crunchiest texture, serve within 1–2 days. The flavor remains great even after the crust softens.
Q: Can I make this ahead for a party?
A: Yes. Make it a day or two in advance. Keep it refrigerated and covered. For best texture, prepare no more than 48 hours ahead.
Q: Can I use sugar substitutes?
A: You can swap the granulated sugars for granulated sugar substitutes that measure cup-for-cup. Be aware that texture and set of the gelatin top may change slightly. Taste and adjust sweetness before chilling.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free pretzels for the crust. Check labels on the gelatin and other processed ingredients to ensure they are gluten free.
Q: How do I get clean slices?
A: Chill thoroughly and use a sharp knife wiped clean between cuts. Running the knife under hot water and drying it helps make neat slices.
Conclusion
This Cranberry Pretzel Salad is a simple showstopper with crisp, creamy, and tangy layers that please a crowd. It’s easy to assemble and ideal for holidays or potlucks. For another trusted take on this classic, see Cranberry Pretzel Salad – Semi Homemade Kitchen. Give it a try—once you taste the crunchy crust with the bright cranberry top, you’ll understand why this dessert keeps coming back to the table.
Print
Cranberry Pretzel Salad
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic sweet-and-salty layered dessert featuring a crunchy pretzel crust, creamy sweet cream cheese layer, and tangy cranberry gelatin topping.
Ingredients
- 2 cups crushed pretzels
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 cup cream cheese
- 1 cup powdered sugar
- 1 cup whipped topping
- 3 cups cranberry juice
- 1 cup sugar
- 2 cups boiling water
- 1 package (6 oz) cranberry gelatin
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Press mixture into a 9×13 inch baking dish. Bake for 10 minutes and let cool completely.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping gently. Spread this mixture over the cooled pretzel crust.
- Dissolve cranberry gelatin in 2 cups boiling water, then add 3 cups cranberry juice and 1 cup sugar, stirring until dissolved. Allow to cool slightly.
- Pour the gelatin mixture over the cream cheese layer. Refrigerate for at least 4 hours or until set. Slice into squares and serve chilled.
Notes
For a firmer texture, refrigerate overnight; allow for variations like orange zest or using sugar substitutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 40g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
