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Cranberry Jello Pretzel Salad

Homemade Cranberry Jello Pretzel Salad on white plate
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A delightful layered dessert combining a crunchy pretzel crust with creamy cheesecake and tangy cranberry jello topped with fresh cranberries for a festive treat.

Ingredients

Scale
  • 2 cups crushed pretzels
  • 3/4 cup unsalted butter, melted
  • 3 tablespoons sugar
  • 8 oz cream cheese, softened
  • 1 cup sugar, divided
  • 2 cups whipped topping (such as Cool Whip), divided
  • 2 (3 oz) packages cranberry flavored gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 1/2 cups fresh cranberries (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar.
  2. Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then let it cool completely.
  3. In a mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth.
  4. Gently fold in 1 cup of whipped topping until well combined.
  5. Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate while preparing the jello layer.
  6. In a large bowl, dissolve the cranberry gelatin in 2 cups boiling water. Stir well until completely dissolved.
  7. Add 1 cup cold water to the gelatin mixture and stir.
  8. Allow the gelatin to cool to room temperature but not set.
  9. Fold in the remaining 1 cup whipped topping into the cooled gelatin until smooth.
  10. Pour the gelatin mixture over the cream cheese layer and refrigerate for at least 4 hours or until fully set.
  11. Before serving, garnish with fresh cranberries if desired.

Notes

For an extra festive touch, sprinkle chopped pecans on the pretzel crust before baking or add a dollop of whipped cream on each serving.

Find it online: https://justhealthybites.com/cranberry-jello-pretzel-salad/