This Cranberry Pretzel Salad combines the sweet-tart flavor of cranberries with the salty crunch of pretzels for a unique holiday dish. It’s a simple recipe that works well as a fun side or delicious dessert.
Easy Cranberry Pretzel Salad
This Cranberry Pretzel Salad is my fun fall twist on the classic strawberry pretzel salad, which I’m sure many of you remember from growing up. The original version popped up in the 1960s, thanks to a cookbook called The Joys of Jell-o, and it quickly became a retro favorite. By swapping out strawberries for cranberries, I’ve given it a seasonal spin that’s perfect for the holiday season.
What I love most about this recipe is how easy it is to throw together, and we all know I’m a fan of anything that’s simple to make. The mix of salty pretzels, sweet-tart cranberries, and creamy layers might sound a little out there, but trust me, it totally works. You can serve it as a side dish or a dessert, depending on your mood, and either way, it’s bound to be a crowd-pleaser.
If you love cranberry and no-bake recipes, check out my Cranberry Pie!
Ingredients
- Pretzels: Creates the salty, buttery pretzel crust that contrasts with the sweet layers.
- Butter: Binds the pretzel crust and keeps it crisp.
- Sugar: Sweetens the crust and the creamy filling.
- Cream Cheese: Forms the base of the creamy layer.
- Whipped Topping: Lightens the cream cheese layer for a smooth texture.
- Cranberry Jello: Brings a vibrant, sweet-tart cranberry flavor.
- Cranberry sauce: Adds more cranberry flavor and texture to the Jello layer. Use whole berry cranberry sauce for best results.
Making the Jello Pretzel Salad
- Preheat the oven: Start by preheating the oven to 350° degrees F.
- Prepare the crust: Mix the crushed pretzels, melted butter, and 3 tablespoons of sugar in a small bowl until well combined. Press the pretzel mixture into the bottom of a 9×13-inch pan to form an even layer. Bake for 10 minutes, then set aside to cool completely.
- Prepare the Jello: While the crust is baking, dissolve the cranberry Jello in boiling water in a medium bowl, then stir in the cranberry sauce until well combined. Set the mixture aside to cool to room temperature.
- Make the cream layer: Once the crust has cooled, beat the softened cream cheese and remaining 1/2 cup sugar with an electric mixer at medium speed until smooth. Fold in the whipped topping until well combined.
- Spread the cream layer: Spread the cream cheese filling evenly over the pretzel layer, making sure to spread all the way to the edges to create a seal between the cream layer and the crust.
- Chill the cream layer: Refrigerate the dish for about an hour or until the second layer is set.
- Add the Jello layer: Slowly pour the completely cooled Jello mixture over the cream layer. Refrigerate for at least 4 hours or until the cranberry layer is fully set.
- Serve: Once set, slice the fun pretzel salad into squares and serve chilled.
Variations and substitutions
Different Jello: If you can’t find cranberry Jello, use raspberry, cherry, or strawberry Jello instead.
Sugar: If you don’t have granulated sugar, use brown sugar in the crust and powdered sugar in the cream cheese mixture.
Homemade cranberry sauce: If you prefer making your own cranberry sauce, you’ll need about 1 3/4 cups for this recipe. This adds a fresh, homemade touch to the salad.
Orange cranberry pretzel salad: Use orange Jello instead of cranberry Jello, and add a layer of fresh orange slices along with the cranberry sauce for a citrus twist.
Nutty pretzel salad: Substitute 1/2 cup of pretzels with finely chopped pecans or walnuts in the crust for a nutty twist.
Pretzel substitute: If you prefer a less salty crust, you can substitute the pretzels with graham crackers or digestive biscuits for a sweeter base. If opting for this base, add 1/4 teaspoon of salt to balance the sweetness.
Gluten-free: Use gluten-free pretzels to make the recipe gluten-free. Jello brand gelatin and Cool Whip whipped topping are both gluten-free.
Tips for Success
- Seal the edges: Be sure to spread the cream cheese mixture all the way to the edges of the pan. This creates a seal between the cream layer and the crust, preventing the Jello from seeping through and making the crust soggy.
- Cool the Jello: Let the Jello mixture cool to room temperature before pouring it over the cream layer. Pouring hot Jello over the cream layer can cause it to melt or mix, leading to an uneven final dish.
- Press the crust firmly: When pressing the pretzel crust into the pan, make sure it’s packed tightly and evenly. This helps the crust hold together when serving and gives it a satisfying crunch.
- Refrigerate: Allow the cream layer to chill and set in the refrigerator for at least an hour before adding the Jello layer. This helps ensure that the layers stay distinct and the final dish looks and tastes great.
- Cut clean slices: To get clean, neat slices, use a sharp knife and wipe it clean between each cut. This will help you avoid mixing the layers as you slice.
- Plan ahead: This dish needs time to set, so prepare it at least several hours before you plan to serve it, or even the night before, to allow enough time for everything to firm up.
- Use full-fat cream cheese: For the best texture and flavor, use full-fat cream cheese. It gives the cream layer a richer taste and helps it set properly.
How to Store the Dessert
Store in the refrigerator, covered with plastic wrap, or in an airtight container for up to 3 days.
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Cranberry Pretzel Salad
Ingredients
- 2 1/2 cups crushed pretzels
- 1/2 cup unsalted butter melted (1 stick)
- 3 tablespoons + 1/2 cup granulated sugar divided
- 8 ounces cream cheese softened
- 1 (8 ounce) tub of whipped topping thawed
- 2 (3 ounce) packets of cranberry Jello
- 2 cups boiling water
- 1 (14 ounce) can of whole berry cranberry sauce
Instructions
- Mix the crushed pretzels, melted butter, and 3 tablespoons of sugar in a small bowl until well combined. Press the mixture into the bottom of a 9×13 inch pan to form an even layer. Bake for 10 minutes, then set aside to cool completely.
- While the crust is baking, dissolve the cranberry Jello in boiling water, then stir in the cranberry sauce until well combined. Set the mixture aside to cool to room temperature.
- Once the crust has cooled, beat the softened cream cheese and remaining 1/2 cup sugar until smooth. Fold in the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the cooled crust, making sure to spread all the way to the edges to create a seal between the cream layer and the crust.
- Refrigerate the dish for about an hour, or until the cream layer is set.
- Slowly pour the completely cooled Jello mixture over the cream layer. Refrigerate for at least 4 hours, or until the Jello is fully set.
- Once set, slice the Cranberry Pretzel Salad into squares and serve chilled.
Notes
- Store in the refrigerator, covered with plastic wrap, or in an airtight container for up to 3 days.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.