What is the most delicious salad in the world?

While "most delicious" is subjective, this Cranberry Pretzel Salad is a top contender for the dessert salad category! Its combination of sweet, salty, and creamy flavors makes it a huge crowd-pleaser and a holiday favorite.

How long will cranberry salad last in the refrigerator?

This Cranberry Pretzel Salad will last for up to 3 days when covered tightly in the refrigerator. The pretzel crust will be at its crunchiest on day one, but the flavors continue to meld beautifully.

How to make cranberry sauce martha stewart recipe?

While this recipe uses canned whole-berry cranberry sauce for convenience, many homemade versions are also delicious. Generally, Martha Stewart's recipe involves boiling fresh cranberries with sugar, water, and often orange zest until the berries burst and the sauce thickens.

What spices go well with cranberries?

Cranberries pair wonderfully with warm spices. Cinnamon, cloves, and allspice are classic additions, especially for a holiday dessert. Orange zest is also a fantastic way to brighten the cranberry flavor.

Cranberry Pretzel Salad: 1 Amazing Recipe (Sweet & Salty!)

Description

The best Cranberry Pretzel Salad recipe! This no-fail holiday dessert features three perfect layers: a salty-sweet pretzel crust, a rich cream cheese center, and a tart cranberry Jello topping. A holiday classic!

Ingredients

Scale

2 ½ cups crushed pretzels
½ cup unsalted butter, melted (1 stick)
3 tablespoons + ½ cup granulated sugar, divided
8 ounces cream cheese, softened
1 (8 ounce) tub of whipped topping, thawed
2 (3 ounce) packets of cranberry Jello
2 cups boiling water
1 (14 ounce) can of whole berry cranberry sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). In a small bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar until well combined. Press the mixture firmly into the bottom of a 9×13 inch pan. Bake for 10 minutes. Set aside to cool completely.
While the crust bakes, dissolve the cranberry Jello in 2 cups of boiling water in a separate bowl. Stir in the can of whole berry cranberry sauce until combined. Set this mixture aside to cool to room temperature.
Once the crust is completely cool, beat the softened cream cheese and the remaining 1/2 cup of sugar in a large bowl until smooth. Fold in the thawed whipped topping gently until no streaks remain.
Spread the cream cheese mixture evenly over the cooled pretzel crust. Use an offset spatula to spread it all the way to the edges, creating a complete seal. This prevents the Jello from leaking.
Refrigerate the dish for 1 hour, or until the cream layer is firm and set.
Once the Jello mixture is at room temperature (not hot!), slowly and gently pour it over the set cream cheese layer.
Refrigerate for at least 4 hours, or until the Jello is completely firm.
To serve, slice into squares and serve chilled. Enjoy!

Notes

Ensure the crust and Jello mixture are completely cooled before assembling to prevent melting and a soggy crust.
Sealing the edges of the pan with the cream cheese layer is the most important step!
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Chill Time: 5 hours 30 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 317 kcal
Sugar: 33g
Sodium: 281mg
Fat: 14g
Saturated Fat: 9g
Carbohydrates: 46g
Protein: 4g
Cholesterol: 32mg