Cranberry Pretzel Salad

A delicious combination of sweet, salty, and whipped creamy filling topped with cranberries for Thanksgiving!

Best Cranberry Pretzel Salad

We were kids when we bought our first set and at that time front loaders were just hitting stores. They were all the rave so of course that’s what we went with. Fast forward 20 years and research has shown that front loading machines are not as great as they once thought they were and are now back to promoting top loaders!

It just goes to show that we don’t always have to change what isn’t broken! There isn’t a thing I would change about this Cranberry Pretzel Salad , it’s so perfectly sweet, salty, cold, and creamy! Your guests will love it and will complete your Thanksgiving meal when served with Vegetarian Holiday Loaf , Roasted Garlic Mashed Potatoes , Green Bean Casserole , and Easy Garlic Knots!

• Vegetarian Holiday Loaf
• Roasted Garlic Mashed Potatoes
• Green Bean Casserole
• Easy Garlic Knots!

What You’ll Need for the Pretzel Layer

2 1/2 cups Pretzel Sticks

1/2 cup Butter, Melted

1/4 cup Sugar

The Cream Cheese Layer

1 (8 oz) Cream Cheese, Softened

1/2 cup Sugar

1 (8 oz) Cool Whip

And the Jello Layer

2 (3 oz) boxes Raspberry Jello

1 (15 oz) can Whole Berry Cranberry Sauce

1 cup Boiling Water

How to Make Cranberry Pretzel Salad

Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.

Make the Jello layer first so it can sit while you are making the other layers.

Boil 1 cup water and combine with 2 (3 oz) boxes of raspberry Jello with it. Whisk until the Jello is dissolved.

In a separate small bowl, mix 1 (15 oz) can of whole berry cranberry sauce to loosen it up so it looks more homemade and not so clumpy. Then add the sauce to the bowl of Jello and stir until well combined. Let sit.

Crush 2 1/2 cups of pretzel sticks in a Ziplock bag and crush them into small pieces.

Add the crushed pretzels, 1/2 cup melted butter, and 1/4 cup sugar to a bowl and mix until well coated. Spread evenly on the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool for 10 minutes. Then freeze for additional 10 minutes.

In the meantime, make the cream cheese layer by beating together 1 (8 oz) softened cream cheese and 1/2 cup sugar until smooth. Fold in 1 (8 oz) Cool Whip until well combined.

Spread the cream cheese mixture over the pretzels evenly, making sure to push it all the way up to the edges of the pan so the Jello doesn’t run through.

Put pan in the refrigerator and let chill for 30 minutes.

Then gently pour the Jello layer over the top of the cream cheese layer evenly, making sure the cranberries are not all clumped together in one area.

Return to the refrigerator until the Jello is set.

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