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Cranberry Pretzel Salad

Cranberry pretzel salad layers a crisp, buttery pretzel crust with a smooth cream cheese filling and a tangy raspberry gelatin cranberry topping. Bake the crust, add the creamy layer, then chill until the topping is set and ready to cut into squares.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling and chilling 5 hours 45 minutes
Total Time 6 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 1 cooking spray
  • 2 cups pretzels finely crushed
  • 0.75 cup unsalted butter melted
  • 3 tbsp sugar granulated
Cream cheese layer
  • 1 package (8 oz) cream cheese softened
  • 0.75 cup sugar granulated
  • 1 tub (8 oz) whipped topping frozen, thawed
Cranberry topping
  • 2 packages (3 oz) raspberry gelatin
  • 2 cups water boiling
  • 1 can (14 oz) whole-berry cranberry sauce

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the pretzel crust
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. Stir together the finely crushed pretzels, melted butter, and granulated sugar.
  4. Press the mixture evenly into the prepared dish.
  5. Bake for 10 minutes.
  6. Cool completely in the dish, about 30 minutes.
Make the cream cheese layer
  1. Beat the softened cream cheese and granulated sugar in a medium bowl until smooth.
  2. Fold in the thawed whipped topping.
  3. Spread the mixture evenly over the cooled crust, sealing it to the edges.
  4. Refrigerate for 30 minutes.
Make the cranberry topping
  1. Stir the raspberry gelatin into the boiling water in a large bowl until completely dissolved.
  2. Stir in the whole-berry cranberry sauce, breaking it up as you mix.
  3. Let the mixture cool for 15 minutes.
  4. Refrigerate for 30 to 45 minutes, stirring once, until thickened but still pourable.
Assemble and chill
  1. Gently spoon the cranberry mixture over the cream cheese layer.
  2. Spread the cranberry mixture evenly.
  3. Cover and refrigerate for at least 4 hours, until the topping is set.
  4. Cut into squares to serve.

Notes

For clean layers, seal the cream cheese filling to the crust edges before adding the topping. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the gelatin and whipped topping can change texture. For a gluten-free swap, use gluten-free pretzels.