Description
Cranberry Pretzel Salad is a delightful dessert that perfectly balances sweet and salty flavors in every bite. With a crunchy pretzel crust, creamy layers of sweetened cream cheese, and tart cranberry sauce, this dish is not only a crowd-pleaser but also a nostalgic favorite reminiscent of family gatherings. Whether served at holidays or casual dinners, this versatile salad is sure to impress.
Ingredients
Scale
- 2 cups mini pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup cranberry sauce (homemade or store-bought)
- 1 cup non-dairy whipped topping
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Crush mini pretzels into coarse crumbs and combine with melted butter and sugar.
- Press the mixture firmly into a greased 9×13 inch baking dish. Bake for 10 minutes until golden brown. Cool completely.
- In a bowl, beat softened cream cheese with granulated sugar until smooth; fold in whipped topping gently.
- Spread half of the cream cheese mixture over the cooled crust, top with cranberry sauce, and layer with remaining cream cheese filling.
- Cover and refrigerate for at least 4 hours or overnight for best flavor before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 22g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, sprinkle chopped pecans on top before serving. Substitute cranberries with blueberries or strawberries for different flavor variations.