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
Scale
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