Looking for a delicious and easy-to-make dish for your next gathering? Look no further than this Cranberry Pretzel Salad! With a perfect balance of sweet and salty flavors, this dish is sure to impress your family and friends.
Why You’ll Love This Recipe?
- The combination of crunchy pretzels, creamy filling, and tangy cranberry jello creates a delightful flavor profile.
- This recipe requires minimal prep time, making it ideal for busy days or last-minute gatherings.
- Cranberry Pretzel Salad is versatile and can be served as a side dish, dessert, or even a snack.
Ingredient Notes:
- Pretzels (salted is best): Adds a crunchy texture to the dish.
- Unsalted Butter: Binds the pretzels together and adds richness.
- White Granulated Sugar: Sweetens the pretzel crust.
- Cool Whip: Provides a light and fluffy texture to the filling.
- Cream Cheese: Adds a creamy and tangy element to the dish.
- Cranberry Jello: Infuses a vibrant cranberry flavor.
- Whole Berry Cranberry Sauce: Adds texture and sweetness to the salad.
- Boiling Water: Helps dissolve the jello and cranberry sauce.
Step-by-Step Instructions:
- Crush pretzels and mix with melted butter and sugar. Press into a pan and bake.
- Beat cream cheese, sugar, and Cool Whip until smooth. Spread over the pretzel crust.
- Dissolve jello in boiling water, add cranberry sauce, and refrigerate until slightly set. Pour over the cream cheese layer.
- Chill until firm, then slice and serve.
Helpful Tips:
- For a twist, try using flavored pretzels or adding chopped nuts to the pretzel crust.
- Store leftovers in the fridge, but add fresh whipped cream before serving for the best taste.
- Swap cranberry jello and sauce for other fruit flavors for a different variation.
Expert Tips for the Best Results:
- Allow the pretzel crust to cool completely before adding the cream cheese layer to prevent sogginess.
- Use room temperature cream cheese for a smoother filling texture.
- Garnish with fresh cranberries or mint leaves for a festive touch.
Serving Suggestions:
Serve this Cranberry Pretzel Salad alongside roasted turkey, ham, or a hearty soup for a complete meal. Pair with a glass of sparkling cider or a fruity sangria for a refreshing beverage.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To maintain the crispness of the pretzel crust, store the salad without the jello layer and add it just before serving.
Frequently Asked Questions:
- Can I use frozen cranberries instead of canned cranberry sauce? Yes, but make sure to thaw and drain them before using.
- Can I make this recipe in advance? Yes, you can prepare it a day ahead and add the jello layer before serving.
- Can I use a different type of jello for this salad? Absolutely! Experiment with different flavors to suit your preference.
- Can I use margarine instead of butter for the pretzel crust? While butter is recommended for better flavor, margarine can be used as a substitute.
Conclusion:
Next time you’re looking for a crowd-pleasing dish that’s both sweet and savory, give this Cranberry Pretzel Salad a try. It’s a versatile recipe that’s perfect for any occasion, from holiday dinners to summer picnics. Don’t forget to share your feedback and experience with us!
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Cranberry Pretzel Salad
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 4 hours 30 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pretzel Salad is a sweet and salty dessert that combines a crunchy pretzel crust with a creamy filling and a tangy cranberry gelatin layer on top.
Ingredients
1st Layer:
- 2½ cups Pretzels (salted is best)
- 1 stick Unsalted Butter (½ cup), melted
- ¼ cup White Granulated Sugar
2nd Layer:
- 8 ounces Cool Whip (1 tub)
- 8 ounces Cream Cheese room temp
- ½ cup White Granulated Sugar
3rd Layer:
- 2 boxes Cranberry Jello (3 ounces each)
- 15 ounces Whole Berry Cranberry Sauce (1 Can)
- 1 cup Boiling Water
Instructions
- Preheat: Preheat the oven to 350°F.
- Prepare Crust: Combine pretzels, melted butter, and sugar. Press into a 9×13-inch baking dish. Bake for 10 minutes, then cool.
- Prepare Filling: Beat cream cheese and sugar until smooth. Fold in Cool Whip and spread over the pretzel crust.
- Prepare Cranberry Layer: Dissolve Jello in boiling water, then stir in cranberry sauce. Let it cool slightly before pouring over the cream cheese layer.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- Feel free to use different flavors of Jello or fruit sauces for a variation.
- For a lighter version, use low-fat cream cheese and sugar-free Jello.
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg