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.

Cranberry pretzel salad featuring 3 layers of sweet and savory deliciousness.
Photo by Joyce O.
Cranberry pretzel salad featuring 3 layers of sweet and savory deliciousness.
Cranberry pretzel salad featuring 3 layers of sweet and savory deliciousness.

PREP TIME

15

minutes

TOTAL TIME

135

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

135

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

Note: 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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