Best Cranberry Pretzel Salad Recipes

Cranberry Pretzel Salad Recipe - (3.8/5) image

Provided by jolofson

Number Of Ingredients 12

LAYER 1:
2 cups pretzels, crushed
3/4 cup butter, melted
1 tablespoon sugar
LAYER 2:
1 (8-ounce) package cream cheese
1 (8-ounce) container Cool Whip
1/2 cup sugar
LAYER 3:
1 large package black cherry Jello
2 cans whole cranberry sauce
2 cups boiling water

Steps:

Note: The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Preheat oven to 350°F. 1st layer: In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool. 2nd layer: In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust. 3rd layer: In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).

Cranberry Pretzel Salad image

Provided by Cassie *

Time 20m

Number Of Ingredients 12

Steps:

1. First layer: Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool.
2. Second layer: Cream together sugar and cream cheese then fold in Cool Whip. When pretzel mixture is cool, spread the cream cheese mixture over crust. Chill for 10 min to let the cream cheese mixture set up.
3. Third layer: Dissolve Jello in 1 1/2 cup boiling water. Then add the cranberry sauce. Chill just till jello starts to thicken and is still pourable. Spread the jello mixture over the cream cheese layer. Store in refrigerator until ready to eat.
4. Sometimes I add cool whip to the top also, and sprinkle with chopped pecans or walnuts.

Cranberry Pretzel Salad image

Provided by @MakeItYours

Number Of Ingredients 12

2 1/2 cups crushed salted pretzels
1/4 cup chopped pecan pieces, plus 2 Tbsp (divided)
1/4 cup granulated sugar
3/4 cup butter (melted)
1 8 oz block cream cheese (softened)
1 cup powdered sugar
1/2 cup heavy cream
1 tsp pure vanilla extract
2 8 oz frozen whipped topping (thawed and divided)
2 3 oz boxes cranberry or black cherry jell-o mix
2 cups boiling cranberry cocktail juice or water
2 14 oz cans whole berry cranberry sauce

Steps:

Preheat oven to 350°F. Lightly spray a 13 x 9 inch baking dish with cooking spray.
In a medium size mixing bowl toss together pretzels, 1/4 cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.
In a medium size mixing bowl using an electric mixer, whip together cream cheese and powered sugar until combined. Add cream and vanilla, whipping until smooth. Fold in one 8 oz whipped topping by hand. Spread over cooled crust. Chill while making jello topping.
In a medium size mixing bowl, mix together jell-o mix and boiling water. Stir until completely dissolved. Add cranberry sauce. Stir until combined and cranberry sauce has melted. Chill for 30 minutes.
Pour cranberry jell-o topping evenly over cream cheese. Use a spoon to arrange cranberries on top before it sets. Chill overnight to allow it to set.
Frost the top with remaining whipped topping and sprinkle with reserved 2 Tbsp pecans. Store leftovers chilled.