Cranberry Raspberry Pretzel Salad
Cranberry Raspberry Pretzel Salad is a delightful mix of crunchy, fruity, and creamy layers that come together in the best way. Imagine a salty pretzel crust giving a satisfying snap…
Tip: save now, cook later.Cranberry Raspberry Pretzel Salad is a delightful mix of crunchy, fruity, and creamy layers that come together in the best way. Imagine a salty pretzel crust giving a satisfying snap beneath a sweet and tangy cranberry-raspberry filling topped with a smooth, fluffy cream cheese layer. It’s a beautiful balance of flavors and textures that’s perfect for any gathering or holiday table.
I really love this dessert because it combines a little bit of sweet and a little bit of salt in every bite. The pretzel crust adds a surprising crunch, which makes it stand out from your usual fruit salad. I like to press the crust tightly into the pan so it holds together nicely and gives that perfect salty contrast to the fresh berries and creamy topping.
Whenever I bring this Cranberry Raspberry Pretzel Salad to a party, it’s always the first thing to disappear. I think people love how fresh and bright it tastes but with that fun pretzel twist. It’s a great dessert to make ahead too because the flavors get better after a day or two in the fridge. I usually slice it into small squares so everyone can enjoy a little taste of everything.
Key Ingredients & Substitutions
Pretzels: The crushed pretzels give a salty, crunchy base that balances the sweetness. If you prefer less salt, you can use graham cracker crumbs or crushed digestives instead.
Cream Cheese: Softened cream cheese makes the creamy middle smooth and rich. For a lighter option, try using Neufchâtel cheese, which has less fat.
Raspberry Gelatin: This gives the fruit layer its bright color and jelly texture. If you want to avoid gelatin, consider using agar-agar powder as a vegetarian substitute—just follow its package instructions.
Fresh or Frozen Berries: Fresh raspberries add a lovely texture, but frozen work well too. If fresh raspberries are hard to find, strawberries or blackberries can be good swaps.
How Do You Get the Pretzel Crust Just Right?
The pretzel crust is key to balancing salty and sweet, plus it should hold together well after baking. Here’s how:
- Mix crushed pretzels with melted butter and sugar thoroughly so every crumb is coated.
- Press the mixture firmly into the pan to compact it tightly—this helps the crust stay intact when cut.
- Bake at 350°F for 10 minutes until set. Let it cool fully before adding the cream cheese layer to prevent melting or sogginess.
If the crust feels crumbly when cutting, chilling the salad longer helps it firm up. This crust adds such a fun crunch!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering and serving this salad in squares.
- Mixing bowls – you’ll need a few to mix the crust, cream cheese layer, and gelatin fruit topping separately.
- Electric mixer or hand mixer – makes whipping the cream and blending the cream cheese smooth and easy.
- Measuring cups and spoons – to get your sugar, butter, and gelatin amounts just right.
- Spoon or spatula – great for folding the whipped cream and spreading layers evenly.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries for a different fruity twist that still works well with the cranberry flavor.
- Add chopped nuts (like pecans or walnuts) into the pretzel crust for extra crunch and nutty flavor.
- Stir in a teaspoon of orange zest into the cream cheese layer to brighten the taste and add subtle citrus notes.
- Use lime or lemon flavored gelatin instead of raspberry for a tangier fruit layer that pairs nicely with cranberries.
Cranberry Raspberry Pretzel Salad
Ingredients You’ll Need:
For The Crust:
- 2 cups crushed pretzels
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 3 tablespoons granulated sugar
For The Cream Cheese Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy whipping cream
For The Fruit Gelatin Layer:
- 1 package (3 oz) raspberry flavored gelatin (like Jell-O)
- 2 cups boiling water
- 2 cups cranberries (fresh or frozen)
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon cornstarch (optional, to thicken fruit glaze)
- 1/4 cup water (for cornstarch slurry, optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus around 10 minutes for baking the crust and at least 4 hours (or overnight) to chill and set the layers properly.
Step-by-Step Instructions:
1. Prepare and Bake the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed pretzels with melted butter and 3 tablespoons of sugar until the mixture is well combined. Press this firmly and evenly into the bottom of a 9×13 inch baking dish. Bake for about 10 minutes, then remove and let it cool completely.
2. Make the Cream Cheese Layer:
Using a large bowl, beat the softened cream cheese with 1 cup of sugar until it becomes smooth and fluffy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread this creamy mixture evenly over the cooled pretzel crust. Put it in the fridge while you prepare the fruit layer.
3. Prepare the Fruit Gelatin Layer:
Dissolve the raspberry gelatin package in 2 cups of boiling water, stirring well until completely dissolved. Stir in the cranberries and let the mixture cool slightly but don’t let it set. Gently fold in the fresh raspberries.
4. (Optional) Thicken the Fruit Glaze:
If you want a thicker fruit topping, mix the cornstarch with 1/4 cup water to make a slurry. Bring your gelatin-fruit mixture to a gentle boil, then stir in the slurry and cook for another 1–2 minutes until thickened. Let it cool slightly before using.
5. Assemble and Chill:
Pour the cooled (but still liquid) gelatin fruit topping evenly over the cream cheese layer. Refrigerate the whole salad for at least 4 hours or until the gelatin is fully set.
6. Serve:
Slice the salad into squares and garnish each piece with extra fresh raspberries before serving. Enjoy the perfect balance of salty, creamy, and fruity flavors!
Can I Use Frozen Berries for the Fruit Layer?
Yes! Frozen cranberries or raspberries work well—just thaw and drain any excess liquid before adding them to the gelatin to prevent it from getting too watery.
How Long Should I Chill the Salad?
For best results, refrigerate the salad for at least 4 hours or overnight. This ensures the gelatin sets firmly and the layers hold together nicely.
Can I Make This Recipe Ahead of Time?
Absolutely! This dessert actually tastes better the next day as the flavors meld. Just cover it tightly and keep it refrigerated until ready to serve.
What Can I Substitute for the Pretzel Crust?
If you don’t like pretzels, graham cracker crumbs or crushed digestive biscuits make a tasty alternative crust with less salt but similar texture.