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Cranberry Pretzel Salad

Cranberry pretzel salad layers a buttery, salty pretzel crust with a smooth cream cheese layer and a tart raspberry-cranberry topping. Chill until firmly set, then cut into squares for a colorful make-ahead dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 6 hours 30 minutes
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust and cream cheese layer
  • 1 nonstick cooking spray for the pan
  • 2 cups pretzels finely crushed
  • 3 tbsp granulated sugar divided
  • 1 cup granulated sugar divided
  • 0.75 cup unsalted butter melted
  • 1 package (8 oz) cream cheese softened
  • 1 tub (8 oz) frozen whipped topping thawed
Cranberry layer
  • 1 package (6 oz) raspberry gelatin
  • 2 cups water boiling
  • 1 cup water cold
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 can (8 oz) crushed pineapple drained

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake the crust
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Stir together the crushed pretzels, 3 tablespoons of the sugar, and melted butter.
  4. Press the mixture evenly into the prepared dish.
  5. Bake for 10 minutes, until fragrant and set.
  6. Cool completely in the dish.
Make the cream cheese layer
  1. Beat the cream cheese until smooth.
  2. Beat in the remaining 1 cup sugar.
  3. Fold in the whipped topping.
  4. Spread the mixture evenly over the cooled crust, sealing the layer to the edges.
  5. Refrigerate for 30 minutes.
Make the cranberry layer
  1. In a large bowl, stir the raspberry gelatin into the boiling water until dissolved.
  2. Stir in the cold water, cranberry sauce, and drained pineapple.
  3. Refrigerate the gelatin mixture for 1 to 2 hours, stirring every 20 minutes after the first hour, until thickened but still pourable.
Assemble and chill
  1. Pour the cranberry mixture evenly over the cream cheese layer.
  2. Refrigerate for at least 4 hours, until firmly set.
  3. Cut into squares.
  4. Serve chilled.

Notes

For clean layers, spread the cream cheese mixture all the way to the edges to seal the crust. 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 version, use gluten-free pretzels.