Cranberry Pretzel Salad

This seasonal Cranberry Pretzel Salad makes a delightful addition to any holiday menu. While it’s not a traditional salad, this sweet-and-salty dessert has been a party favorite for generations. Enjoy a taste of holiday nostalgia straight from my Southern kitchen to yours.

Easy Cranberry Pretzel Salad Recipe

This seasonal cranberry pretzel salad is a spin off of the summer version that features strawberries. Strawberry pretzel salad has been the belle of picnic and potluck tables for eons. I couldn’t resist a seasonal variation to enjoy for Thanksgiving and Christmas, using whole berry cranberry sauce. That’s right, this is a perfect reason to buy cranberry sauce in a can. 

It’s believed pretzel salads originated with the publishing of The Joys of Jell-O cookbook in the 1960s. The intention of Brand cookbooks is often to give the home cook ideas for making dishes that feature their products. This is one such example, and all I can say is, regardless of how it originated, I’m so glad that it did. Making pretzel salad isn’t difficult, it just takes a few steps to get it right.

Checkout this quick list of ingredients you’ll need to make Cranberry Pretzel Salad: (Scroll down for the full printable recipe card.)

• Crust – Crushed salted pretzels, chopped pecan pieces, granulated sugar and melted butter form the bottom layer.
• Cream Cheese Layer – Plain cream cheese, powdered sugar, heavy cream and pure vanilla extract.
• Whipped Cream – Frozen whipped topping, thawed i.e. Cool Whip or similar. You’ll need it for the cream cheese layer and for the top.
• Jell-O – Two boxes of cranberry or black cherry Jell-O mix.
• Liquid – Cranberry cocktail juice or water.
• Cranberries – Two cans whole berry cranberry sauce.

How to Make the Best Cranberry Pretzel Salad Recipe

• Heat Oven and Prepare Dish – Preheat oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray.
• Make the Crust – Mix together pretzels, pecans and sugar with melted butter until fully moistened. Press firmly onto bottom of dish.
• Oven – Bake per the recipe just until set. Cool completely.
• Make the Cream Cheese Layer – Whip together cream cheese and powdered sugar with heavy cream and vanilla until smooth. Fold in whipped topping by hand. Spread cream cheese mixture over pretzel crust.
• Make the Cranberry Layer – Stir together Jell-O mix and boiling cranberry juice, stirring until completely dissolved. Add cranberry sauce. Stir until combined and cranberry sauce has melted. Chill for 30 minutes.
• Add Cooled Cranberry Mixture – Pour cranberry Jell-O topping evenly over cream cheese. Chill overnight to allow it to set.
• Frost the Top with remaining whipped topping and sprinkle with pecans.

Kitchen Equipment to Make Cranberry Pretzel Salad

• 13×9-inch baking dish.
• Measuring cups and spoons.
• Nut chopper or food processor.
• Rolling pin to crush the pretzels.
• Large bowl, medium bowl and small bowl.
• Stand mixer or electric hand mixer.
• Offset icing spatula, rubber spatula or tablespoon to spread the cream cheese layer.

Recipe Variations, Tips and Substitutions

• Nuts – Adding chopped pecans to the pretzels in the crust adds a fantastic nutty flavor to the base. You can omit the nuts or use walnuts, if preferred.
• Cream Cheese – You can use Neufchatel cheese in place of full fat cream cheese.
• Fruit – You can make this with red raspberries and raspberry jello. See how to make my Strawberry Pretzel Salad here.
• Pineapple – You could add one 8 ounce can of well drained pineapple tidbits to the cranberry layer.
• Citrus – You could add 2 tablespoons of fresh orange zest to the cranberry mixture.
• Press the Crust Firmly – It’s important to press the crust firmly onto the bottom of the dish before baking so it will hold together when sliced. Please note, it’s not unusual for the pretzel crust to crumble a bit when cutting. This is normal, and part of the charm of this Cranberry Pretzel Salad.
• Cream Cheese Layer – When spreading the cream cheese layer, make sure you take it completely to the sides of the dish to prevent the Jell-O from seeping down the sides.
• Chill Thoroughly – To keep the layers separated when assembling, allow each one ample time to chill and fully set-up. Just like any Jell-O salad it’s important to allow plenty of time for it to chill before cutting into pieces for serving.
• Pour Gently – The cranberry Jell-O shouldn’t be completely congealed before pouring on top, but it should be cool. Pour it gently so as to avoid disturbing the cream cheese layer. Use a spoon to arrange and separate the berries so they’ll be in each piece before it sets up.

Storage and Leftovers

• Leftovers – Store Cranberry Pretzel Salad covered with plastic wrap chilled in the refrigerator for up to 4 days.
• Freezer – You can freeze this cranberry salad for up to 1 month. Thaw in the fridge, slice and serve.

More Cranberry Recipes to Make

Cranberries can be a delicious addition to both savory and sweet dishes. More recipes featuring cranberries you may also like to try:

• Dried cranberries provide a yummy texture in this Cranberry Almond Chicken Salad.
• For the holidays, Cranberry Apple Fruit Chutney or Cranberry Fluff can be served as a tasty alternative to cranberry sauce at Thanksgiving or Christmas.
• Treat the family to homemade Cranberry Orange Sweet Rolls.
• Christmas Cranberry Cake will take you from brunch to dessert.
• Cranberry Muffins are the ideal side for a cup of Joe or hot tea.
• This Cranberry Pistachio Cheese Log is bound to be the hit of the party.
• Cranberry Citrus Party Punch from Six Sisters’ Stuff.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander