Description
A delightful layered dessert that combines sweet and salty flavors, featuring a crunchy pretzel base, creamy filling, and tart cranberries, perfect for festive gatherings.
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup butter, melted
- 3 tablespoons sugar
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 ounces) whipped topping
- 1 package (6 ounces) cranberry gelatin
- 2 cups boiling water
- 2 cups fresh cranberries or frozen, thawed and chopped
- 1 cup sugar
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar until combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then set aside to cool completely.
- In another bowl, blend the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped topping until everything is well combined and fluffy. Spread this cream cheese layer evenly over the cooled pretzel crust.
- In a separate bowl, dissolve the cranberry gelatin in the boiling water. Once dissolved, stir in the chopped cranberries and the additional 1 cup of sugar. Allow the mixture to cool slightly before proceeding to the next step.
- Carefully pour the cranberry mixture over the cream cheese layer, ensuring it covers the entire surface. Refrigerate the salad until it is fully set, which will take about 4 hours or overnight. Once set, cut into squares and serve.
Notes
For best flavor and texture, prepare the salad a day in advance. It can be garnished with extra chopped cranberries or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg