Description
A delightful, no-bake dessert featuring a crunchy pretzel crust, creamy filling, and tart cranberry topping, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups Pretzel Minis
- 1/4 cup Granulated Sugar
- 1/4 cup Dark Brown Sugar
- 1/2 cup Salted Butter
- 1 cup Powdered Sugar
- 8 oz Cream Cheese
- 1 8-oz tub Cool Whip
- 1 teaspoon Almond Extract
- 2 tablespoons Lemon Juice
- 2 cups Water
- 1 box Raspberry Jello Powder
- 1 can Whole Cranberry Sauce
Instructions
- Prepare the dish by lining a 9×13-inch baking dish with parchment paper or lightly greasing it to prevent sticking.
- Make the crust by crushing the pretzel minis in a food processor, then mix with granulated sugar, dark brown sugar, and melted salted butter. Pack into the prepared dish and chill for about 1 hour.
- Prepare the cream cheese layer by beating together softened cream cheese, powdered sugar, Cool Whip, almond extract, and lemon juice until smooth. Spread over the chilled pretzel crust and return to the fridge for another hour.
- Prepare the Jello mixture by boiling 2 cups of water, adding raspberry Jello powder, and mixing in the whole cranberry sauce. Allow to cool slightly.
- Combine layers by pouring the cooled Jello mixture over the cream cheese layer. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve by cutting into squares and garnishing with whipped cream or fresh cranberries.
Notes
- This dessert can be made a day in advance.
- Feel free to use different flavors of Jello for variation.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Cranberry Pretzel Salad, no-bake dessert, holiday dessert