Cranberry Jello Pretzel Salad
A delightful layered dessert combining a crunchy pretzel crust, creamy cheesecake filling, and vibrant cranberry Jello topping that’s perfect for holidays or festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup sugar, divided
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 2 cups whipped topping (e.g., Cool Whip), divided
- 1 cup powdered sugar
- 2 (3 oz) packages cranberry Jello
- 2 cups boiling water
- 1 cup cold water
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crushed pretzels, 1/2 cup sugar, and melted butter. Press mixture firmly into bottom of a 9×13-inch baking dish.
- Bake pretzel crust for 10 minutes, then remove and let cool.
- In a large bowl, beat cream cheese with powdered sugar until fluffy.
- Fold in 1 cup whipped topping and spread evenly over the cooled pretzel crust.
- In another bowl, dissolve cranberry Jello in boiling water. Stir in cold water and refrigerate until thickened but not set, about 1 hour.
- Gently pour thickened Jello over the cream cheese layer.
- Top with remaining whipped topping and refrigerate for at least 4 hours or until fully set before serving.
Notes
For an extra festive touch, garnish with fresh cranberries or a sprinkle of chopped nuts before serving.
Find it online: https://carmenwausa.com/cranberry-jello-pretzel-salad/