Cranberry Jello Pretzel Salad
A delightful layered dessert combining a salty pretzel crust with a creamy cheesecake layer and a vibrant cranberry Jello topping, perfect for festive occasions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons sugar, divided
- 8 oz cream cheese, softened
- 1 cup granulated sugar, divided
- 2 cups whipped topping, divided
- 2 cups boiling water
- 1 (6 oz) package cranberry Jello
- 1 (20 oz) can crushed pineapple, drained
- 1 (8 oz) container sour cream
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crushed pretzels, melted butter, and 1 tablespoon sugar. Press mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake crust for 10 minutes. Remove and let cool completely.
- In a large bowl, beat cream cheese with 1 cup sugar until smooth and creamy.
- Fold in pineapple and sour cream until combined.
- Fold in 1 cup whipped topping. Spread evenly over cooled crust.
- In another bowl, dissolve cranberry Jello in 2 cups boiling water. Stir well and allow to cool for 10 minutes but not set.
- Gently fold in remaining whipped topping into the Jello mixture.
- Pour cranberry Jello mixture over the cream cheese layer.
- Refrigerate at least 4 hours or until firm before serving.
Notes
For best results, chill the dessert overnight. Garnish with fresh cranberries or chopped nuts for added texture and festive presentation.
Find it online: https://auntyspices.com/cranberry-jello-pretzel-salad/