Description
A delightful sweet and salty cranberry salad with a crunchy pretzel crust, creamy filling, and tangy cranberry topping.
Ingredients
Scale
- 6 cups pretzel minis or 2 cups pretzel crumbles
- ⅓ cup granulated sugar
- ¼ cup dark brown sugar (packed)
- ½ cup salted butter (melted)
- 1 ½ cups powdered sugar
- 1 brick (8 oz) cream cheese (very soft)
- 1 tub (8 oz) Cool Whip
- ½ teaspoon almond extract
- ½ teaspoon lemon juice
- 1 ½ cups water
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
- Optional toppings: whipped cream, extra pretzels, fresh cranberries
Instructions
- Preheat your oven to 350°F.
- Mix pretzels, granulated sugar, brown sugar, and melted butter.
- Press the mixture into a baking dish and bake for 10 minutes. Let it cool.
- Beat cream cheese, powdered sugar, almond extract, and lemon juice until smooth.
- Fold in Cool Whip and spread over the cooled pretzel crust.
- Boil water, dissolve Jello powder, then add cranberry sauce. Mix well.
- Pour the cranberry mixture over the cream layer. Chill for 4 hours.
- Add optional toppings before serving.
Notes
- Let the pretzel crust cool completely before adding the cream layer.
- For a firmer set, chill overnight.
- Use fresh cranberries for garnish if available.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cranberry salad, sweet and salty, dessert, holiday recipe