My grandma made this for us growing up! The flavors felt like an sweet explosion in your mouth

Embark on a culinary journey with the Cranberry Pretzel Salad, a dish that masterfully blends sweet and tangy flavors to create a festive favorite. Originating from the Midwest, this delightful salad has charmed its way into hearts across holiday gatherings, potlucks, and family dinners. The delightful contrast of a crunchy pretzel crust, a smooth creamy layer, and a tangy cranberry gelatin topping creates a symphony of textures and tastes that is sure to enchant your guests.

Enhancing Your Cranberry Pretzel Salad Experience:

Top this exquisite salad with a generous dollop of freshly whipped cream and a sprinkle of crushed pretzels for added crunch and indulgence.

Accompany it with fresh berries like blueberries or raspberries to complement the cranberry’s tanginess.

For a decadent twist, pair the salad with a scoop of creamy vanilla ice cream, adding a luxurious dimension to the dessert.

Cranberry Pretzel Salad Recipe


1st Layer: 2½ cups salted pretzels, ½ cup melted unsalted butter, ¼ cup white granulated sugar

2nd Layer: 8 ounces Cool Whip, 8 ounces softened cream cheese, ½ cup white granulated sugar

3rd Layer: 15 ounces whole berry cranberry sauce, 6 ounces cranberry Jello, 1 cup boiling water


Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

3rd Layer: Dissolve cranberry Jello in boiling water and mix in mashed cranberry sauce. Set aside to cool.

1st Layer: Crush pretzels, mix with sugar and melted butter, press into the pan, and bake for 10 minutes. Cool in the freezer for 10 minutes.

2nd Layer: Whip cream cheese and sugar, then fold in Cool Whip. Spread over the cooled pretzel base.

Chill in the refrigerator for 30 minutes.

Pour the cooled cranberry mixture over the second layer, ensuring even distribution.

Refrigerate for at least 4 hours until set.

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