Cranberry Pretzel Salad
Make this festive cranberry pretzel salad for the holidays! The salty pretzel crust is the perfect balance to the sweet and creamy layers. Cranberry sauce gives it a pop of tartness and makes it holiday-ready!
Servings: 16 servings
Ingredients
- 2 ½ cups pretzels, crushed
- 3 tablespoons brown sugar
- ¾ cups butter, melted
- 1 (6-ounce) box instant raspberry gelatin, or 2 (3-ounce) boxes cranberry gelatin
- 1 (14-ounce) can whole berry cranberry sauce
- 1 (8-ounce) package cream cheese
- 1 cup granulated sugar
- 1 (8-ounce) container whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Combine the crushed pretzels, brown sugar, and melted butter in a mixing bowl.
- Press the mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, remove it from the oven, and let it cool completely.
- While the crust is baking, make the jello according to the package directions, stirring in the can of cranberry sauce. Let the jello sit at room temperature for an hour or so until it has cooled.
- Meanwhile, beat the cream cheese and sugar together with a hand mixer in a large bowl until creamy.
- Fold in the cool whip until fully combined.
- Once the jello has cooled, carefully pour it over the chilled cream cheese layer. Carefully move around the pieces of cranberry as desired to distribute them evenly.
- Refrigerate for 4 hours or overnight before serving. Top with a dollop of whipped topping and a cranberry for garnish, if desired!
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 225mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 267IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg
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