I was introduced to strawberry pretzel salad at a potluck many years ago and it’s been a favorite dessert of mine since then. So, of course, I had to add a seasonal twist and make this cranberry pretzel salad for fall and winter. It’s perfect for Thanksgiving and the holidays alike!
Why You’ll Love This Recipe
Cranberry pretzel salad is one of those desserts (though it can also be served as a side dish) that surprises you the first time you try it – sweet, salty, tangy, and creamy all in one bite!
A buttery pretzel crust adds a crunchy, salty base that perfectly balances the light cream cheese and whipped topping layer, while the tart cranberry Jell-O topping keeps things bright and festive.
It’s not just a dessert; it’s a nostalgic holiday classic that often shows up at Thanksgiving and Christmas tables, bringing with it a sense of tradition and comfort.
This dish looks beautiful thanks to the vibrant color, bridges the gap between savory and sweet for your meal, and is always a crowd pleaser! Best of all, it’s no bake (just a microwave is needed) and easily made ahead.
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Ingredients List
- 2 cups crushed salted pretzels
- ½ cup salted butter (8 Tbsp; one stick)
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- 8 ounces whipped topping (such as Cool Whip), thawed
- 1 cup powdered confectioner’s sugar
- 6 ounces cranberry jello (I use two 3-ounce boxes)
- 2 cups water
- 14 ounce can whole berry cranberry sauce
- ½ cup cold water or 100% (unsweetened) cranberry juice (optional)
Ingredient Tips and Substitutions
- To crush your pretzels, you can use a food processor, blender, or just stick them in a Ziploc bag and whack them with a mallet, rolling pin, or anything similar. This recipe can be made gluten free by swapping in gluten free pretzels for the crust
- Unsalted butter is fine too (I just prefer the slightly saltier balance against the sweet and tart elements)
- You can use about ¾ granulated sugar instead of the powdered sugar if preferred
- Instead of cranberry Jello, you can substitute raspberry or cherry (or do a box of each for a cran-raspberry or cran-cherry variation)!
- For “more fruit” you can use two cans of whole cranberry sauce instead, or add some crushed pineapple
- The extra liquid isn’t expressly necessary; you can omit it for a more dense top (but if you like a more gelatin-like layer, it adds a nice softness to it)
- Feel free to add a ½ tsp vanilla extract to the cream cheese layer, or some fresh orange zest to the cranberry layer to add some extra flavor boost!
Step By Step Instructions
- Grease a 13×9 pan, or line with parchment paper
- Melt the butter in a large microwave safe bowl (high for 60 seconds should be sufficient). Add the crushed pretzels and granulated sugar to the melted butter, then stir to combine
- Press the pretzel mixture into the bottom of your greased pan in an even layer. Place in refrigerator for 30-60 minutes, until chilled and firm
- Add the softened cream cheese, thawed whipped topping, and the powdered sugar to a large bowl. Beat using an electric mixer (or get those arm muscles ready) until smooth. Add the cream cheese mixture on top of the chilled pretzel layer. Use a spatula (or similar) to spread the layer evenly, making sure to get it fully to the edges of the pan (you want to seal the layer)
- Cover (my dish has a lid, but you can use plastic wrap too) and chill for 1 hour
- While the cream cheese layer is cooling, boil 2 cups of water in your microwave (about 4 minutes on high for me). Stir in the Jello until fully dissolved, then fold in the cranberry sauce and stir until it dissolves (just chunks of fruit left). Add the cold water or juice (if using) and stir in
- Let the cranberry Jello mixture cool to room temperature (should be about when the cream cheese layer is done cooling) then pour it and spread evenly over the cream cheese layer
- Return to the fridge and cool until the Jello layer is set, about 4 hours (overnight is absolutely fine too)
- Cut into squares, and enjoy!
Pairing Suggestions
Mains
- Roast Turkey or Chicken – The tart cranberry layer echoes the classic cranberry sauce pairing with poultry. Try my Air Fryer Turkey Tenderloin or Air Fryer Turkey Legs!
- Glazed Ham – The sweet-salty crust and fruity topping balance the richness of ham perfectly
- Pork Tenderloin – Especially with an herbed or spiced rub, the cranberry topping adds brightness
Side Dishes
- Green Bean Almondine – The fresh, buttery crunch is a nice counterpoint to the creamy salad
- Stuffing or Dressing – Savory herbs and bread balance the sweet tang of the salad. Try my Stuffing Mac and Cheese for a fun twist!
- Roasted Root Vegetables – Their natural sweetness plays well with the cranberry topping. Air Fryer Frozen Root Vegetables are the perfect quick option!
Drinks
- Sparkling Wine or Champagne – The bubbles cut through the richness and highlight the fruity flavors
- Cranberry Mule – A ginger beer–based cocktail with cranberry juice ties in flavor and adds a festive zing
- Apple Cider (hot or cold) – Warm spices and apple complement both the cranberries and pretzel crust
Other Desserts
- Pumpkin Pie – Earthy spices contrast the bright cranberry layer. Try my Pumpkin Pie Pudding Shots for a boozy twist!
- Pecan Pie – Nutty and rich, balancing the lighter cream and fruit. My Pecan Pie Dip is a delicious no bake alternative option!
- Chocolate Mousse – A smooth, bittersweet option that complements without competing
Recipe FAQs
Can I Make This Ahead Of Time?
Yes! It’s actually best when made ahead so the layers set; overnight is usually my preference. After a couple days, the crust will start to soften, so don’t make it too far in advance – up to 24 hours is fine.
Why Is It Called Pretzel Salad?
It’s more of a layered dessert than a salad, but the name comes from old-fashioned “Jell-O salads” that mixed sweet and savory ingredients. The pretzel crust adds a salty balance, which is why it stuck.
Can You Freeze Cranberry Pretzel Salad?
Freezing isn’t recommended because the creamy middle layer and crunchy pretzel crust don’t hold up well once thawed. The texture becomes soggy, and the salad loses its signature contrast.
Tips For the Best Cranberry Pretzel Salad
- You can also bake the crust at 350°F for about 10 minutes in the oven. This will create a more toasted flavor and make it firmer overall (but obviously this would no longer be a no bake version)!
- Try to break the cranberry sauce into smaller chunks before adding it into the Jello mixture. This will help it dissolve faster
- Make sure to seal the layers well and always let them fully set before adding the next. This prevents bleed through and sogginess!
Storage and Serving
Storage Tips
- Store covered in the refrigerator for up to 2–3 days; beyond that, the pretzels start to lose their crunch
- Keep leftovers in an airtight container to help preserve the layers and prevent fridge odors from seeping in
- Avoid freezing, as it will ruin the texture of both the pretzel crust and creamy filling
Serving Tips
- Serve chilled, straight from the fridge, so the layers stay firm and refreshing
- Use a sharp knife and a spatula to cut clean squares, making sure to lift the crust neatly
- Garnish with cranberries, whipped cream, or even sugared cranberries for a festive touch!
Final Thoughts
This cranberry pretzel salad is the perfect sweet and salty treat for Thanksgiving, the holiday season, or honestly any fall or winter occasion. It’s a no bake treat option that looks great and is delicious too – always a crowd pleasing option!
I love that this fun pretzel salad is simple to make the day before, giving you plenty of time to kick back and relax with your friends and family! It’s a great option for the less traditional Friendsgiving, as well as seasonal potlucks too, so you don’t need to stress.
So, if you’re looking for something new, fun, and delicious to add to the dessert table, give this cranberry pretzel salad a try!
Easy Cranberry Pretzel Salad Recipe (No Bake)
Servings: 18
This cranberry pretzel salad is a delicious no bake dessert perfect for Thanksgiving and the holidays. It’s sweet, salty, tart, crunchy, and creamy, all in one delicious bite!
Equipment
- Parchment paper (or nonstick spray)
Ingredients
- 2 cups crushed salted pretzels
- ½ cup salted butter (8 Tbsp; one stick)
- ¼ cup granulated sugar
- 8 ounces cream cheese (softened)
- 8 ounces whipped topping (such as Cool Whip) (thawed)
- 1 cup powdered confectioner’s sugar
- 6 ounces cranberry Jello (I use two 3-ounce boxes)
- 2 cups water
- 14 ounce can whole berry cranberry sauce
- ½ cup cold water or 100% (unsweetened) cranberry juice (optional)
Instructions
- Grease a 13×9 pan, or line with parchment paper
- Melt the butter in a large microwave safe bowl (high for 60 seconds should be sufficient). Add the crushed pretzels and granulated sugar to the melted butter, then stir to combine2 cups crushed salted pretzels, ½ cup salted butter, ¼ cup granulated sugar
- Press the pretzel mixture into the bottom of your greased pan in an even layer. Place in refrigerator for 30-60 minutes, until chilled and firm
- Add the softened cream cheese, thawed whipped topping, and the powdered sugar to a large bowl. Beat using an electric mixer (or get those arm muscles ready) until smooth. Add the cream cheese mixture on top of the chilled pretzel layer. Use a spatula (or similar) to spread the layer evenly, making sure to get it fully to the edges of the pan (you want to seal the layer well)8 ounces cream cheese, 8 ounces whipped topping (such as Cool Whip), 1 cup powdered confectioner’s sugar
- Cover (my dish has a lid, but you can use plastic wrap too) and chill for 1 hour
- While the cream cheese layer is cooling, boil 2 cups of water in your microwave (about 4 minutes on high for me). Stir in the Jello until fully dissolved, then fold in the cranberry sauce and stir until it dissolves (just chunks of fruit left). Add the cold water or juice (if using) and stir in6 ounces cranberry Jello, 2 cups water, 14 ounce can whole berry cranberry sauce, ½ cup cold water or 100% (unsweetened) cranberry juice
- Let the cranberry Jello mixture cool to room temperature (should be perfect when the cream cheese layer is done cooling) then pour it and spread evenly over the cream cheese layer
- Return to the fridge and cool until the Jello layer is set, about 4 hours (overnight is absolutely fine too)
- Cut into squares, and enjoy!
Notes
- To crush pretzels, use a food processor, blender, or add them to a Ziploc bag and whack them with a mallet, rolling pin, or anything similar. This recipe can be made gluten free by swapping in gluten free pretzels for the crust
- Unsalted butter is fine too if preferred
- You can use about ¾ granulated sugar instead of the powdered sugar if needed
- Instead of cranberry Jello, you can substitute raspberry or cherry (or do a box of each for a cran-raspberry or cran-cherry variation)!
- For extra fruit, you can use two cans of whole cranberry sauce instead, or add some crushed pineapple
- The extra liquid isn’t expressly necessary; you can omit it for a more dense top (but if you like a more gelatin-like layer, it adds a nice softness to it)
- Exact nutritional values will vary based on brand and flavor of ingredients, any additions or modifications, size of pieces, and quantity consumed, so please consider this a guideline only
Nutrition
Serving: 77g | Calories: 253kcal | Carbohydrates: 34g | Protein: 2.5g | Fat: 13g | Saturated Fat: 8.6g | Cholesterol: 26mg | Sodium: 169mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 277.4IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.3mg
