Cranberry Pretzel Salad

1 week ago 11

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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!

Close view of a slice of cranberry pretzel salad on a plate.

Reasons You’ll Love This Recipe!

Holiday Side Dish or Dessert: If you’re looking for a festive recipe to serve at the holidays, this is it! It’s perfect as a side dish or a dessert and everyone will devour it!
Sweet and Salty: Cranberry pretzel salad is sweet and salty with a bit of tartness. The flavors compliment each other perfectly and it’s an explosion of yumminess in every bite!
Make Ahead: The holiday season can be busy! Get ahead of the game and prepare this 1-2 days in advance! It frees up more time that you can spend with your loved ones.

Ingredients in Cranberry Pretzel Salad

Cranberry pretzel salad uses simple ingredients to make a festive fruity side dish! Adding cranberry sauce adds to the flavors of the holiday season. You can find the exact measurements in the recipe card below.

Pretzels: Crushed pretzels make the perfect salty base to this sweet salad!
Brown Sugar: Helps to slightly sweeten the crust.
Butter: Binds the sugar and pretzels together.
Instant Raspberry Gelatin: You can also use 2 (3-ounce) boxes cranberry gelatin…if you can find it!
Cranberry Sauce: Just 1 can of cranberry sauce!
Cream Cheese: The base to the creamy layer that adds a bit of tang.
Granulated Sugar: Sweetens the creamy layer.
Whipped Topping: Cool Whip is convenient to use but feel free to make homemade whipped cream if you prefer.

Ingredients labeled to make cranberry pretzel salad.

How to Make Cranberry Pretzel Salad

This sweet and creamy cranberry pretzel salad is the perfect side dish or dessert for any holiday meal! It’s great for making ahead of time and easy to put together. Your family will love this cranberry version of the infamous pretzel salad!

Combine Crust Ingredients: Preheat the oven to 350 degrees Fahrenheit. Combine the crushed pretzels, brown sugar, and melted butter in a mixing bowl.
Bake Crust: 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.
Prepare the Jello Layer: 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.
Mix the Sugar and Cream Cheese: Meanwhile, beat the cream cheese and sugar together with a hand mixer in a large bowl until creamy.
Fold in the Cool Whip: Fold in the Cool Whip until fully combined.
Spread on Cream Cheese Layer and Chill: Spread the cream cheese mixture over the top of the pretzel crust. Spread completely to the edges so the jello won’t leak through. Chill in the fridge while the jello is cooling down.
Pour on the Jello Layer and Refrigerate: Slowly pour the cooled jello mixture 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!

First photo of the crushed pretzels, brown sugar, and melted butter in a bowl.

Second photo of the pretzel crust pressed into a baking dish.

Tips For Success

Follow my tips and ideas for making this cranberry pretzel salad a success! I have some great ideas to make it just the way you like it!

Whipped Topping: To use real whipped cream instead of whipped topping, whip 1 1/2 cups of cold heavy whipping cream and three tablespoons of powdered sugar to medium-stiff peaks. Use as directed in the recipe card in place of the whipped topping.
Jello Flavor: If you can find the seasonal cranberry-flavored jello, go ahead and use two 3-ounce boxes of it in place of the raspberry jello! You may use cherry or strawberry jello instead.
Cranberry Sauce Tips: If you don’t want whole cranberries in the jello, I recommend blending the whole berry sauce until smooth instead of using a can of jellied cranberry sauce. The whole cranberries contain a lot of pectic, which helps the jello set up even with the added fruit.
Add Spices: If you like spiced cranberries, try adding a pinch or two of cinnamon, nutmeg, and a tiny pinch of cloves!

Close side view of a spatula lifting a slice of cranberry pretzel salad from the baking dish.

Storing Cranberry Pretzel Salad

This is a great recipe to make ahead of time! Perfect for the busy holiday season. Keep it in the refrigerator until you’re ready to serve it to your guests!

In the Refrigerator: This can be kept for up to three days in the refrigerator, covered tightly with plastic wrap.
Make in Advance: Cranberry pretzel salad is best when made at least 1 day in advance. It needs at least 4 hours to set up but overnight is even better!

Close top view of cranberry pretzel salad in a baking dish with dollops of whipped cream on top.

Craving More Cranberry Recipes?

Cranberry is such a versatile ingredient for so many holiday recipes! I have some fun and tasty cranberry appetizers, side dishes, and desserts for you to try. Your family and guests will fall in love with cranberries!

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▢ 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

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!

Calories: 182kcalCarbohydrates: 25gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 225mgPotassium: 34mgFiber: 0.4gSugar: 15gVitamin A: 267IUVitamin C: 0.3mgCalcium: 8mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.