Cranberry Pretzel Salad has a way of bringing back sweet memories of family gatherings and warm holiday celebrations. It is that delightful dish that dances between the lines of dessert and salad, often gracing tables filled with laughter and love. When you step into the kitchen to make this treat, you’re not just assembling ingredients; you’re crafting a heartfelt masterpiece that feels like home.
Why make this recipe? Well, this dish combines the salty crunch of pretzels with the sweet tang of cranberry and the creamy richness of a whipped topping; it’s a blend of flavors that sings to your soul. Cranberry Pretzel Salad is more than just a dish; it’s a sweet reminder of family potlucks, Sunday dinners, and holiday feasts. It warms the heart just as much as a fresh-baked pie sitting on the window sill, and it brings folks together around the table in joyful anticipation.
How to make Cranberry Pretzel Salad
Ingredients:
- 6 cups pretzel minis or 2 cups pretzel crumbles
- 1/3 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1/2 cup salted butter melted
- 1 1/2 cups powdered sugar
- 1 brick (8 oz) cream cheese very soft
- 1 tub (8 oz) Cool Whip
- 1/2 teaspoon almond extract
- 1/2 teaspoon lemon juice
- 1 1/2 cups water
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
- Whipped cream (optional)
- Extra pretzels (optional)
- Fresh cranberries (optional)
Directions:
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Begin by preheating your cozy kitchen—spray a 9×13 casserole dish with a touch of cooking spray or line it lovingly with parchment paper.
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Using a handy blender or food processor, take those pretzels and give them a whirl, turning them into coarse crumbles. It should take about a minute until you have about 2 cups.
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In a large mixing bowl, combine your pretzel crumbles with melted butter, granulated sugar, and brown sugar, mixing it until everything is well embraced. Spread this delightful crust mixture lovingly across the bottom of your prepared dish, pressing it down with the warmth of your hands. Now let it chill in the refrigerator for an hour—this waiting time makes that crust wonderfully firm!
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While it chills, grab your hand or stand mixer and whip together the powdered sugar, soft cream cheese, Cool Whip, almond extract, and lemon juice. Spread this fluffy goodness over the chilled pretzel layer and let it chill for another hour.
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Now, bring a saucepan of water to a boil and dissolve the raspberry Jello powder as it bubbles away. Once dissolved, mix in the whole cranberry sauce until harmoniously combined.
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With care, pour this vibrant cranberry Jello layer over your cream cheese layer. Cover with love and place in the fridge to chill overnight, or for at least six hours—it’s all about building those flavors together like a warm family hug.
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When you’re ready to serve, your final touch can include a dollop of whipped topping and a sprinkling of extra pretzels for that extra crunch if you desire!
How to serve Cranberry Pretzel Salad
As you gather your loved ones around the table, serve this delightful dish chilled, perhaps alongside some warm homemade biscuits and a pitcher of sweet tea. Watch as the smiles spread across their faces with each crunchy, creamy bite, just like summers spent in Grandma’s kitchen.
How to store Cranberry Pretzel Salad
This treasure can be stored tightly covered in the refrigerator for up to three days. Make sure to keep it chilled, so it holds onto that refreshing crunch and creamy texture.
Tips to make Cranberry Pretzel Salad
- For an extra layer of flavor, consider adding chopped pecans to the pretzel crust.
- If you’d like a little more tartness, swap out the almond extract for vanilla.
- Use fat-free Cool Whip and cream cheese if you’re looking to lighten it up just a bit without sacrificing too much flavor.
Variations
Feel free to experiment with different Jello flavors or even switch up the fruit filling as the seasons change. A peach or strawberry twist can lend a whole new charm to this classic dish, making it your own.
FAQs
1. Can I use different flavors of Jello?
Absolutely! While raspberry is a classic, you can try any flavor that your heart desires—strawberry and cherry are lovely alternatives.
2. How long can I leave this salad out on the table?
To ensure safety and freshness, it’s best not to leave it out for more than two hours, especially in warm weather.
3. Can I make this dessert ahead of time?
Yes, perfect for those busy days—just prepare it the night before and let it chill overnight to allow those flavors to come together beautifully.
With each spoonful of this loved Cranberry Pretzel Salad, may you find joy not just in the taste, but in the moments shared around the table. So gather your family, share your stories, and create memories that will last a lifetime, all while savoring this comforting dish that truly feels like home.
Cranberry Pretzel Salad
Ingredients
Method
- Preheat your kitchen—spray a 9×13 casserole dish with cooking spray or line it with parchment paper.
- Use a blender or food processor to turn the pretzels into coarse crumbles (about 2 cups).
- In a large mixing bowl, combine pretzel crumbles with melted butter, granulated sugar, and brown sugar. Spread this mixture across the bottom of your prepared dish and press it down. Chill in the refrigerator for an hour.
- Whip together powdered sugar, soft cream cheese, Cool Whip, almond extract, and lemon juice using a mixer. Spread this mixture over the chilled pretzel layer and chill for another hour.
- Bring a saucepan of water to a boil and dissolve the raspberry Jello powder.
- Mix in the whole cranberry sauce until combined and pour over the cream cheese layer.
- Cover and refrigerate overnight or for at least six hours.
- Serve chilled, adding optional whipped topping and extra pretzels for crunch.