Cranberry Pretzel Salad
Layers of sweet and salty, crunchy, and creamy all come together in this fun twist on a classic Jello salad. Cranberry pretzel salad is perfect for Thanksgiving, Christmas, or just because.
Servings: 16 Servings
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3 Tablespoons granulated sugar
- ½ cup butter melted
Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 8 ounces Cool Whip or similar
Cranberry Jello
- 6 ounces cranberry Jell-O or raspberry
- 2 cups boiling water
- 20 ounces crushed pineapple undrained
- 14 ounce canned whole cranberry sauce
Instructions
- Preheat oven to 350°F.
- Place crushed pretzels and sugar in the bottom of a 9×13 pan. Melt the butter and pour over the pretzels and sugar. Mix and spread over the bottom of the pan, pressing slightly. Bake for 15 minutes and then remove to cool.
- In a stand mixer, or a mixing bowl with a hand mixer, beat cream cheese and sugar until super smooth. Fold in whipped topping.
- Spread over the cooled pretzel crust. Be sure to spread it all the way to the edges to create a seal that will keep the Jello from seeping into the crust.
- Place in the refrigerator to set.
- Stir Jello powder into boiling water until it is completely dissolved.
- Add can of pineapple and cranberry sauce, stirring until combined.
- Cool to room temperature. Then gently pour over the chilled cream cheese mixture.
- Refrigerate at least 2 hours or until set.
- Serve cold.
Nutrition
Serving: 1Serving | Calories: 318kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 276mg | Potassium: 110mg | Fiber: 1g | Sugar: 40g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
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