Festive Cranberry Pretzel Delight Salad Recipe

Introduction

Festive Cranberry Pretzel Delight Salad is a perfect holiday treat combining sweet, tangy, and salty flavors with a creamy texture. This no-bake dessert is easy to prepare and sure to impress your guests with its vibrant taste and festive appearance.

Ingredients

• 2 ½ cups pretzels, crushed
• 3 tablespoons brown sugar
• ¾ cup 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

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine the crushed pretzels, brown sugar, and melted butter.
2. Step 2: Press the pretzel mixture evenly into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, then remove and let it cool completely.
3. Step 3: Prepare the gelatin according to package directions. Stir in the entire can of whole berry cranberry sauce. Allow the mixture to sit at room temperature for about an hour until cooled.
4. Step 4: In a large bowl, beat the cream cheese and granulated sugar together with a hand mixer until smooth and creamy.
5. Step 5: Gently fold in the whipped topping until fully combined with the cream cheese mixture.
6. Step 6: Pour the cooled gelatin mixture carefully over the cream cheese layer in the baking dish. Gently move the cranberries around to distribute them evenly.
7. Step 7: Refrigerate the salad for at least 4 hours or overnight to set before serving. Optionally, top with a dollop of whipped topping and a fresh cranberry for garnish.

Tips & Variations

• For a twist, try using lime or orange gelatin instead of raspberry or cranberry for a different flavor.
• To make it gluten-free, substitute pretzels with gluten-free pretzels or crushed nuts.
• Chilling the crust before baking can help it hold together better.

Storage

Store the cranberry pretzel salad covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Stir gently before serving if any liquid separates. This salad is best enjoyed cold and should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad improves in flavor when made ahead. Refrigerate it overnight to allow the layers to set fully and the flavors to meld.

Can I use fresh cranberries instead of canned cranberry sauce?

You can use fresh cranberries, but they will be much tarter. It’s best to cook them with sugar to create a sauce consistency similar to canned cranberry sauce before adding to the gelatin.

Festive Cranberry Pretzel Delight Salad Recipe

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★★★★★

4.9 from 122 reviews

This Festive Cranberry Pretzel Delight Salad is a delightful holiday dessert salad combining a buttery pretzel crust, sweet and tangy cranberry gelatin layer, and a creamy whipped cream cheese filling. Perfectly chilled and topped with whipped topping and berries, it offers a refreshing balance of salty, sweet, and tart flavors that make it a standout at any festive gathering.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 23 minutes
• Yield: 12 servings 1x
• Category: Dessert Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 ½ cups pretzels, crushed
• 3 tablespoons brown sugar
• ¾ cup butter, melted

Gelatin Layer

• 1 (6-ounce) box instant raspberry gelatin or 2 (3-ounce) boxes cranberry gelatin
• 1 (14-ounce) can whole berry cranberry sauce

Cream Layer

• 1 (8-ounce) package cream cheese
• 1 cup granulated sugar
• 1 (8-ounce) container whipped topping, thawed

Instructions

1. Prepare the crust: Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, combine the crushed pretzels, brown sugar, and melted butter. Stir until well blended.
2. Bake the crust: Press the pretzel mixture evenly into a lightly greased 13 x 9 x 2-inch baking dish. Bake for 8 minutes, then remove from oven and allow it to cool completely to set properly.
3. Make the gelatin layer: While the crust is baking, prepare the instant gelatin according to the package instructions. Stir in the entire can of whole berry cranberry sauce. Let the gelatin mixture cool to room temperature and sit for about an hour until it thickens but is not fully set.
4. Prepare the cream cheese layer: In a large bowl, beat the cream cheese and granulated sugar together using a hand mixer until smooth and creamy with no lumps.
5. Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until fully incorporated and smooth.
6. Assemble the salad: Once the crust is cooled and the gelatin is thickened, pour the gelatin mixture carefully over the cream cheese layer in the dish. Distribute the cranberry pieces evenly by moving them gently if needed.
7. Chill and serve: Refrigerate the assembled salad for at least 4 hours or overnight to allow all layers to set completely. Before serving, top with an additional dollop of whipped topping and garnish with a fresh cranberry or two for a festive touch.

Notes

• For easier slicing, ensure the salad is thoroughly chilled before cutting.
• You can substitute raspberry gelatin with cranberry gelatin for a more traditional flavor.
• Allow the gelatin mixture to cool sufficiently so it doesn’t melt the cream cheese layer when poured.
• Store leftovers covered in the refrigerator for up to 3 days.
• This recipe can be doubled to serve a larger crowd using a bigger dish.

Keywords: cranberry salad, pretzel crust, holiday dessert, festive salad, layered salad, cream cheese dessert