Cranberry Pretzel Salad
This Cranberry Pretzel Salad has wonderfully balanced flavors and textures. Layered with a perfectly crispy pretzel crust, luscious cream cheese filling, and sweet Jello topping, this delightful dessert is a true crowd-pleaser!
Ingredients
- 6 cupspretzel minis (or 2 cups pretzel crumbles)
- ⅓ cupgranulated sugar
- ¼ cupdark brown sugar (packed)
- ½ cupsalted butter (melted)
- 1 ½ cupspowdered sugar
- 1brick (8 oz) cream cheese (very soft)
- 1tub (8 oz) cool whip
- ½ teaspoonalmond extract
- ½ teaspoonlemon juice
- 1 ½ cupswater
- 1 packageraspberry jello powder
- 1 canwhole cranberry sauce
- whipped cream
- extra pretzels
- fresh cranberries
Directions
- 1
Spray a 9x13 casserole dish with cooking spray or line with parchment paper.
- 2
Using a blender or food processor, pulverize the pretzels for about 1 minute until you have 2 cups of course crumbles.
- 3
In a large bowl, mix the pretzel crumbles with the melted butter, granulated sugar, and brown sugar until well combined. Spread the crust mixture in an even layer at the bottom of a 9x13 casserole dish and press down firmly to pack the crust down. You can use a flat bottom measuring cup for this . Chill in the refrigerator for 1 hour to allow the crust to set.
- 4
With a hand or stand mixer, combine the powdered sugar, cream cheese, cool whip, almond extract and lemon juice and spread over the pretzel layer. ( Note: If the cream cheese is not all the way smooth, it's ok, you can microwave it for 30 seconds to make it creamier if you want but it will be just fine with a few small chunks.
- 5
Chill for 1 hour in the refrigerator.
- 6
Boil the water, add the Jello and stir until dissolved. Immediately mix the cranberry sauce in to the Jello mixture and stir until well combined.
- 7
Pour the cranberry jello layer over the cream cheese layer. You can spread out the whole cranberries if you wish. Cover and chill overnight or at least 6 hours.
- 8
Garnish with some whipped topping and extra pretzels if you'd like.