Cranberry Raspberry Pretzel Salad is a fun and festive dessert that combines sweet, tart, and crunchy all in one bite. The base is a salty pretzel crust that adds a nice crunch, topped with a creamy middle layer, and finished with a bright and tangy cranberry and raspberry topping. It’s the kind of dessert that gets everyone’s attention at the table because of its colorful layers and mix of flavors.
I love making this salad for holidays or gatherings because it feels special without being complicated. The pretzel crust gives a nice break from the usual cookie or cake bases, and the fresh berries on top make it feel light and fresh, even with the creamy layer in the middle. A quick tip: I press the pretzel crust firmly and bake it just enough so it holds together well, which makes it easier to slice and serve.
Whenever I bring this dessert, people always ask for the recipe because it’s different and delicious. It’s one of those recipes I like to share because it’s a little surprising but still really easy to whip up. Plus, it looks pretty on the table with its beautiful red berry topping, making it perfect for special occasions or just because you want a tasty treat.
Key Ingredients & Substitutions
Pretzels: The crushed pretzels give a salty crunch to the crust. If you want less salt, try unsalted crackers or graham crackers instead—they’ll give a different but tasty texture.
Cream Cheese: This makes the middle layer rich and creamy. For a lighter option, you can use mascarpone or a mix of cream cheese and Greek yogurt.
Gelatin & Cranberry Sauce: Gelatin sets the top layer firmly with a lovely shine. If you prefer vegetarian, use agar-agar powder. Whole cranberry sauce adds sweetness and texture, but fresh or frozen cranberries cooked down can work too.
Raspberries: Fresh raspberries add tartness and freshness. Frozen berries can be used, just thaw and drain excess juice before layering.
How Do You Get a Crunchy Pretzel Crust That Holds Together?
Start by crushing the pretzels into small pieces but not too fine—they add texture. Mix them well with melted butter and sugar, pressing firmly into the pan. Don’t skip baking the crust; this step helps it firm up and prevents it from getting soggy once the creamy layer is added.
- Press crust mixture tightly and evenly over the bottom of the pan.
- Bake at 350°F for 8-10 minutes until golden and fragrant.
- Cool completely before adding other layers to avoid sogginess.
This careful prep ensures your crust stays crunchy and slices nicely without falling apart.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to press the pretzel crust and layer the salad evenly.
- Mixing bowls – useful for mixing crust, cream cheese filling, and gelatin layers separately.
- Electric mixer or hand mixer – makes beating cream cheese and sugar smooth and lump-free.
- Measuring cups and spoons – important for accurate sugar, butter, and gelatin amounts.
- Spatula or spoon – helps spread layers evenly without breaking the crust.
- Whisk – great for dissolving gelatin smoothly in hot water.
Flavor Variations & Add-Ins
- Use blueberries or blackberries instead of raspberries for a different berry twist and milder tartness.
- Add chopped nuts, like pecans or walnuts, to the crust for extra crunch and nutty flavor.
- Try a layer of vanilla or lemon pudding mixed into the cream cheese for a creamier, flavored filling.
- Swap cranberry sauce with cherry pie filling for a sweeter, more dessert-like top layer.
How to Make Cranberry Raspberry Pretzel Salad
Ingredients You’ll Need:
For the Pretzel Crust:
- 2 cups pretzel twists, crushed
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter, melted
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup whipped topping (such as Cool Whip)
For the Topping:
- 1 package (3 oz) raspberry or cherry flavored gelatin
- 1 cup boiling water
- 1 can (14 oz) whole cranberry sauce
- 1 cup fresh raspberries
For Garnish:
- Fresh mint leaves
- Whole pretzels
- Additional fresh raspberries
How Much Time Will You Need?
Plan for about 20 minutes to prepare and assemble the layers, plus 8-10 minutes to bake the crust. After assembly, the dessert needs to chill in the fridge for at least 4 hours so the gelatin sets properly. This makes it a great make-ahead treat!
Step-by-Step Instructions:
1. Make the Pretzel Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, 3/4 cup sugar, and melted butter. Stir until well mixed. Press this firmly into the bottom of a 9×13 inch baking dish. Bake the crust for 8 to 10 minutes, then remove from the oven and let it cool completely.
2. Prepare the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until evenly combined. Spread this mixture evenly over the cooled pretzel crust. Sprinkle the fresh raspberries evenly on top of the cream cheese layer.
3. Make the Gelatin Cranberry Topping:
In a separate bowl, dissolve the gelatin packet in 1 cup boiling water. Stir well until completely dissolved, then let it cool to room temperature (but don’t let it start setting). Once cooled, stir in the whole cranberry sauce until blended. Carefully pour this mixture over the raspberries and cream cheese layer, spreading it evenly.
4. Chill and Serve:
Cover the dish and refrigerate for at least 4 hours until the gelatin topping is firm. Before serving, garnish with fresh mint leaves, whole pretzels, and extra raspberries for a festive touch. Cut into squares and enjoy your delicious Cranberry Raspberry Pretzel Salad!
Can I Substitute the Pretzels in the Crust?
Yes! If you prefer less salt or want a different texture, graham crackers or crushed digestive biscuits make a great alternative. Just adjust the sugar slightly if using a sweeter base.
Can I Use Frozen Raspberries?
Absolutely! Just thaw them completely and drain any excess juice to prevent the cream cheese layer from becoming soggy before assembling.
How Long Can I Store Cranberry Raspberry Pretzel Salad?
Store leftovers covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture and prevent the crust from getting too soft.
Can I Make This Dessert Ahead of Time?
Yes, it’s perfect for making a day ahead! Just assemble everything and refrigerate overnight to let the flavors meld and the gelatin set nicely. Garnish right before serving for the freshest look.
