Cranberry pretzel salad


3/4 cup butter, melted

2 cups crushed pretzels

3 tablespoons granulated sugar

Cream Cheese Layer*

  • 1 cup granulated sugar
  • 8 oz cream cheese, softened
  • 8 oz whipped topping (like Cool Whip), thawed
  • 1 teaspoon vanilla extract

Cranberry Layer*

  • 2 packages (3 oz each) raspberry gelatin
  • 1 can (14 oz) whole berry cranberry sauce
  • 1 cup cold water
  • 2 cups boiling water


Pretzel Crust*

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, combine crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well.
  • Press the pretzel mixture into the bottom of a 9×13 inch baking dish.
  • Bake for 10 minutes. Remove from the oven and let cool completely.

Cream Cheese Layer*

  • In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
  • Fold in the whipped topping until well combined.
  • Spread the cream cheese mixture over the cooled pretzel crust. Make sure to spread it to the edges to seal the crust and prevent the gelatin layer from seeping through.
  • Refrigerate until the cream cheese layer is set, about 1 hour.

Cranberry Layer*

  • In a medium bowl, dissolve the raspberry gelatin in 2 cups of boiling water. Stir until completely dissolved.
  • Add 1 cup of cold water and mix well.
  • Stir in the cranberry sauce until well combined.
  • Allow the mixture to cool to room temperature.
  • Carefully pour the cranberry mixture over the cream cheese layer.
  • Refrigerate until the gelatin is fully set, about 2-4 hours.


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