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Cranberry Pretzel Salad

Cranberry Pretzel Salad

Course Dessert, Salad, Side Dish
Cuisine American
Keyword cranberry-pretzel-salad, fruit-salad, jello-desserts, pretzel-salad
Prep Time 25 minutes
Cook Time 12 minutes
Chilling time 8 hours
Total Time 8 hours 37 minutes
Servings 16 servings
Calories 344kcal


  • 2 1/2 cups crushed salted pretzels
  • 1/4 cup chopped pecan pieces, plus 2 Tbsp divided
  • 1/4 cup granulated sugar
  • 3/4 cup butter melted
  • 1 8 oz block cream cheese softened
  • 1 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 tsp pure vanilla extract
  • 2 8 oz frozen whipped topping thawed and divided
  • 2 3 oz boxes cranberry or black cherry jell-o mix
  • 2 cups boiling cranberry cocktail juice or water
  • 2 14 oz cans whole berry cranberry sauce


  • Preheat oven to 350°F. Lightly spray a 13 x 9 inch baking dish with cooking spray.
  • In a medium size mixing bowl toss together pretzels, 1/4 cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.
  • In a medium size mixing bowl using an electric mixer, whip together cream cheese and powered sugar until combined. Add cream and vanilla, whipping until smooth. Fold in one 8 oz whipped topping by hand. Spread over cooled crust. Chill while making jello topping.
  • In a medium size mixing bowl, mix together Jell-O mix and boiling cranberry juice OR water. Stir until completely dissolved. Add cranberry sauce. Stir until combined and cranberry sauce has melted. Chill for 30 minutes.
  • Pour cranberry Jell-O topping evenly over cream cheese. Use a spoon to arrange cranberries evenly on top before it sets. Chill overnight to allow it to set.
  • Frost the top with remaining whipped topping and sprinkle with reserved 2 Tbsp pecans. Store leftovers chilled.


  • If you'd like to toast the pecans for garnishing, place them on a separate pan and into the oven while the crust bakes. Bake for 5 minutes or until fragrant, then cool.
  • You can also serve this pretzel salad plain without whipped cream and pecans on  top. 


Serving: 1serving | Calories: 344kcal | Carbohydrates: 56g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 295mg | Potassium: 38mg | Fiber: 1g | Sugar: 40g | Vitamin A: 379IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg