Description
A delightful mix of sweet and salty flavors in a refreshing salad.
Ingredients
Scale
- 6 cups pretzel minis or 2 cups pretzel crumbles
- ⅓ cup granulated sugar
- ¼ cup dark brown sugar (packed)
- ½ cup salted butter (melted)
- 1 ½ cups powdered sugar
- 1 brick (8 oz) cream cheese (very soft)
- 1 tub (8 oz) Cool Whip
- ½ teaspoon almond extract
- ½ teaspoon lemon juice
- 1 ½ cups water
- 1 package (6 oz) raspberry Jello powder
- 1 can (28 oz) whole cranberry sauce
- Optional toppings: whipped cream, extra pretzels, fresh cranberries
Instructions
- Preheat oven to 350°F (175°C).
- Mix pretzel minis or crumbles with granulated sugar and melted butter in a bowl.
- Spread the mixture on a baking sheet and bake for 10 minutes.
- Let it cool and then break into pieces.
- In another bowl, combine cream cheese, powdered sugar, almond extract, and lemon juice until smooth.
- Fold in Cool Whip gently.
- In a saucepan, bring water to a boil and dissolve raspberry Jello powder in it.
- Stir in whole cranberry sauce and mix well.
- Layer pretzel pieces, cream cheese mixture, and cranberry mixture in a serving dish.
- Chill for at least 2 hours before serving.
Notes
- Adjust sweetness by varying the sugars.
- Make ahead of time for better flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Sweet And Salty Cranberry Salad