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Cranberry Pretzel Salad


Both sweet and savory, this Cranberry Pretzel Salad offers the best of two worlds! Serve this up at your Thanksgiving dinner and your guests will definitely be pleased.

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Rate this recipe 3.7/5 (211 Votes)


  • LAYER 1:
  • 2 cups pretzels, crushed
  • 3/4 cup butter, melted
  • 1 tablespoon sugar
  • LAYER 2:
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) container Cool Whip
  • 1/2 cup sugar
  • LAYER 3:
  • 1 large package black cherry Jello
  • 2 cans whole cranberry sauce
  • 2 cups boiling water


Servings 6
Preparation time 15mins
Cooking time 135mins


Step 1


The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal.

Preheat oven to 350°F.

1st layer:

In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool.

2nd layer:

In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust.

3rd layer:

In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).

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