Cranberry Pretzel Salad

A Thanksgiving twist on the classic strawberry pretzel salad!

By @saltysprig

Original recipe source

Cook time: 30 minutes

Servings: 12

Ingredients

• 2.5 cups crushed pretzels
• 0.75 cup unsalted butter, melted
• 0.25 cup granulated sugar
• 12 oz cream cheese, softened
• 0.75 cup powdered sugar
• 12 oz Cool Whip, thawed
• 6 oz raspberry Jell-O
• 2 cups boiling water
• 14 oz whole berry cranberry sauce

Instructions

1. Preheat oven to 350°F (175°C).
2. Combine crushed pretzels, melted butter, and sugar. Press firmly into an ungreased 9×13-inch (23×33 cm) baking dish.
3. Bake for 8–10 minutes, then cool completely.
4. Beat softened cream cheese and powdered sugar until smooth.
5. Gently fold in the Cool Whip.
6. Spread evenly over the cooled crust, making sure to seal all the way to the edges of the pan.
7. Dissolve raspberry Jell-O in 2 cups boiling water. Let cool to room temperature.
8. Stir in the whole berry cranberry sauce, breaking up the jelly portion until evenly combined.
9. Gently pour the cranberry mixture over the cream cheese layer.
10. Refrigerate for 3–4 hours, or until completely set.
11. Slice into squares and serve directly from the pan. Keep refrigerated until ready to serve.