Cranberry Pretzel Salad

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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.

  • 6
  • 15 mins
  • 135 mins

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

Preparation

Step 1

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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