Cranberry Raspberry Pretzel Salad is a fun and fresh-tasting dessert that brings together a crunchy pretzel crust, a creamy whipped topping, and a beautiful layer of tart cranberry and raspberry jello with real berries mixed in. It’s a delightful mix of sweet, tangy, and salty that makes every bite interesting and satisfying.
I love making this salad for holiday gatherings or anytime I want a dessert that feels both light and special. The pretzel crust adds such a nice crunch and a little salty punch that balances the sweetness perfectly. One tip I have is to press the crust down well and bake it just right so it stays crisp when the creamy layer and fruit topping go on.
Serving this chilled is the best way to enjoy all the layers, and it always looks gorgeous with the red and pink jello resting on top. I find that it’s a crowd-pleaser, especially with kids and adults who love a mix of fruity and crunchy textures. Plus, it’s one of those recipes that feels like a little celebration in every bite!
Key Ingredients & Substitutions
- Pretzels
- The crushed pretzels are key for the salty crunch in the crust. If you don’t have twists, mini pretzels or even pretzel sticks work well. Just crush them finely for the best texture.
- Cream Cheese & Whipped Topping
- Cream cheese makes the salad creamy and rich, while whipped topping lightens it. For a lighter version, try using low-fat cream cheese or Greek yogurt instead of whipped topping, but keep the cream cheese.
- Raspberry Gelatin
- The gelatin sets the fruit layer and adds tart sweetness. You can swap raspberry for strawberry or cherry gelatin if you prefer. Just remember to use two packages to get that thick layer.
- Fresh or Frozen Berries
- Fresh berries work best for texture but frozen are a handy alternative. Just thaw and drain any extra liquid before adding to the gelatin to avoid making the topping runny.
How Do You Keep the Pretzel Crust Crunchy Under the Cream Cheese Layer?
Keeping the crust crunchy is all about sealing and baking it properly. Here’s how I do it:
- Mix the crushed pretzels with sugar and melted butter to bind it well.
- Press the crust firmly and evenly into the pan to avoid gaps or cracks.
- Bake the crust before adding any layers. This helps it set and dry out a bit, making it less likely to get soggy.
- Make sure the crust is cooled completely before spreading the cream cheese layer on top.
- When spreading the cream cheese topping, do it gently to avoid mixing with the pretzel crust.
Following these tips will give you a satisfying crunch alongside creamy and fruity layers!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to hold all the layers evenly.
- Mixing bowls (medium and large) – for making the crust, cream cheese layer, and gelatin topping separately.
- Hand mixer or stand mixer – helps beat the cream cheese smooth and fold in the whipped topping easily.
- Measuring cups and spoons – to get the sugar, butter, and gelatin quantities just right.
- Spatula or spoon – great for mixing and spreading layers without breaking the crust.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries – it pairs well with cranberry for a sweeter, less tart salad.
- Add a handful of chopped nuts (pecans or walnuts) to the crust – adds extra crunch and nutty flavor.
- Mix in orange zest with the gelatin – gives a fresh citrus twist that brightens the berry flavors.
- Use flavored cream cheese like strawberry or raspberry for an extra fruity cream layer surprise.
Cranberry Raspberry Pretzel Salad
Ingredients You’ll Need:
For the Pretzel Crust:
- 2 cups pretzel twists, crushed
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 (8 oz) container whipped topping (such as Cool Whip), thawed
For the Jello Fruit Layer:
- 2 (3 oz) packages raspberry flavored gelatin (Jell-O)
- 2 cups boiling water
- 2 cups fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the crust, cream cheese layer, and gelatin fruit topping. Then, the salad needs to chill in the refrigerator for at least 4 hours to fully set before serving. This makes it a great make-ahead dessert!
Step-by-Step Instructions:
1. Make the Pretzel Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed pretzels, 3 tablespoons sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form a solid crust. Bake for 10 minutes, then remove and let it cool completely.
2. Prepare the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and continue beating until fully combined. Gently fold in the whipped topping until the mixture is creamy and smooth with no streaks. Spread this evenly over the cooled pretzel crust.
3. Make the Jello Fruit Topping and Assemble:
Dissolve the two packages of raspberry gelatin in 2 cups boiling water, stirring until completely dissolved. Stir in the cranberries and raspberries. Carefully pour the gelatin and fruit mixture over the cream cheese layer. Refrigerate the assembled salad for at least 4 hours or until the gelatin is fully set.
Once chilled and firm, cut into squares and serve. For a pretty finishing touch, garnish with fresh raspberries or a sprig of mint if you like. Enjoy this delightful mix of salty, creamy, and fruity flavors!
Can I Use Frozen Berries in Cranberry Raspberry Pretzel Salad?
Yes! Just make sure to thaw and drain them well to avoid excess liquid, which can make the gelatin topping too watery.
How Should I Store Leftovers?
Store leftovers covered in the refrigerator for up to 3 days. The pretzel crust may soften slightly but will still taste delicious.
Can I Make This Dessert Ahead of Time?
Absolutely! This salad actually tastes better after chilling overnight, allowing the flavors to meld and the gelatin to set firmly.
What Can I Use Instead of Pretzel Twists for the Crust?
You can substitute pretzel sticks or mini pretzels—just crush them finely to create a uniform crust layer.