Can I substitute the raspberry Jello?

Yes! Strawberry or cherry Jello works wonderfully. Just stick to the 6-oz box size so your topping sets properly.

Does the pretzel crust get soggy?

Not if each layer chills long enough. The pretzels soften slightly under the cream cheese layer, but they keep that addictive salty crunch.

Can I use homemade cranberry sauce?

Absolutely — just match the amount (about 28 ounces). Slightly chunky sauce works best.

How do I store leftovers?

Keep your Cranberry Pretzel Salad covered in the refrigerator. It stays fresh for up to 3 days . After that, the crust starts to soften.

I wouldn’t. The Jello layer doesn’t thaw with the same lovely texture.

Cranberry Pretzel Salad: Irresistible Flavor in 3 Layers

Description

This Cranberry Pretzel Salad is a sweet-salty, three-layer holiday classic made with a crunchy pretzel crust, creamy whipped filling, and a glossy cranberry Jello topping. A crowd-pleasing make-ahead dessert perfect for Thanksgiving, Christmas, and potlucks.

Ingredients

Scale

For the Crust

6 cups pretzel minis, or 2 cups pretzel crumbles
⅓ cup granulated sugar
¼ cup dark brown sugar, packed
½ cup salted butter, melted

For the Filling

1 ½ cups powdered sugar
1 brick (8 oz) cream cheese, very soft
1 tub (8 oz) Cool Whip
½ teaspoon almond extract
½ teaspoon lemon juice

For the Topping

1 ½ cups water
1 package (6 oz) raspberry Jello powder
1 can (28 oz) whole cranberry sauce

Optional Toppings

Whipped cream
Extra pretzels
Fresh cranberries

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Instructions

Spray a 9×13 casserole dish with cooking spray or line with parchment paper.
Use a blender or food processor to crush the pretzels into coarse crumbs until you have 2 cups.
In a bowl, combine pretzel crumbs, melted butter, granulated sugar, and brown sugar. Press firmly into the bottom of the dish and chill for 1 hour.
With a hand or stand mixer, beat together powdered sugar, cream cheese, Cool Whip, almond extract, and lemon juice. Spread over the chilled crust. Chill for 1 hour.
Boil the water, add the raspberry Jello, and stir until dissolved. Mix in the cranberry sauce until smooth.
Pour the cranberry Jello mixture over the cream cheese layer. Spread cranberries evenly if needed.
Cover and refrigerate for at least 6 hours or overnight.
Slice with a warm knife and garnish with whipped topping, pretzels, or fresh cranberries.

Notes

Use a warm knife for clean slices.

Keep refrigerated until serving to maintain firm layers.

Make sure each layer chills fully before adding the next.

A few cream cheese lumps are OK—they won’t affect taste or texture.

Prep Time: 15 minutes prep + chill time
Cook Time: 0 minutes
Category: Dessert, Salad
Method: No-bake / Refrigerated
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320 kcal
Sugar: 26 g
Sodium: 561 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g (1 g polyunsaturated + 2 g monounsaturated)
Trans Fat: 0.3 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 20 mg