Cranberry Raspberry Pretzel Salad
Cranberry Raspberry Pretzel Salad is a delightful mix of sweet, tart, and salty all in one little bite. The crunchy pretzel crust gives the perfect salty crunch, while the creamy…
Tip: save now, cook later.Cranberry Raspberry Pretzel Salad is a delightful mix of sweet, tart, and salty all in one little bite. The crunchy pretzel crust gives the perfect salty crunch, while the creamy layer and fresh raspberry cranberries make it light and refreshing. This salad stands out with its bright colors and fun textures that everyone seems to enjoy.
I love making this for holidays or any get-together because it feels like a special treat without needing complicated ingredients. The pretzel crust is my favorite part—it adds such a nice contrast to the soft cream cheese layer and the fruity topping. I usually press the crust down firmly so it holds together well and doesn’t crumble when serving.
One tip I’ve learned: let it chill in the fridge for a few hours, or even overnight. The flavors blend beautifully, and the layers set nicely so every slice looks just as good as it tastes. It’s a sweet little salad that always brings smiles and a few happy “oohs” around the table! I often make extra because it disappears fast.
Key Ingredients & Substitutions
Pretzels: Pretzels create the salty and crunchy crust. Use crunchy snack pretzels, crushed finely. You can swap with crushed graham crackers or salty crackers if needed, but you’ll lose some saltiness that balances the sweet layers.
Cream Cheese: This gives the creamy middle its richness. Use full-fat cream cheese for best flavor, but light cream cheese works if you want less fat. Make sure it’s softened for smooth mixing!
Heavy Whipping Cream: Whipped cream adds lightness and fluffiness to the filling. If unavailable, you can try whipped coconut cream for a dairy-free option, but the texture will be slightly different.
Raspberry Pie Filling & Cranberry Sauce: These give the fruity topping its classic sweet-tart taste. You can use fresh raspberries and cranberry jelly to make your own, or swap cranberry with cherry or strawberry sauce for variation.
How Do You Get the Pretzel Crust to Stay Crispy and Hold Together?
Getting the pretzel crust right is key! Here’s what I do:
- Crush pretzels finely but not into powder; little bits help hold the crust together.
- Mix pretzels with melted butter and sugar until every crumb is coated.
- Press firmly and evenly into the pan to create a compact base.
- Bake for 8-10 minutes until slightly golden and set. Don’t skip this baking step—it helps the crust stay crunchy under the creamy layer.
- Let the crust cool fully before adding the creamy layer, or it could get soggy.
These simple steps keep your crust crisp and firm, balancing perfectly with the soft cream and fruity topping.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size to layer and chill the salad evenly.
- Mixing bowls – one for crust, one for cream cheese mixture, and one for fruit topping.
- Electric mixer or hand mixer – makes whipping cream and cream cheese smooth and fluffy.
- Measuring cups and spoons – to get the sugar, butter, and other ingredients just right.
- Spatula – great for spreading layers evenly without breaking the crust.
Flavor Variations & Add-Ins
- Swap raspberries for blueberries or blackberries for a different berry twist with less tartness.
- Add chopped nuts (like pecans or walnuts) to the crust for extra crunch and nuttiness.
- Mix in a teaspoon of cinnamon or nutmeg into the crust for a warm, spicy note.
- Fold mini chocolate chips into the cream cheese layer for a sweet surprise in each bite.
How to Make Cranberry Raspberry Pretzel Salad
Ingredients You’ll Need:
For the Pretzel Crust:
- 2 cups pretzels, crushed (about 60 grams)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces (225 grams) cream cheese, softened
- ½ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup granulated sugar
For the Fruit Topping:
- 1 (21-ounce) can raspberry pie filling
- 1 (14-ounce) can whole cranberry sauce
- 1 cup fresh or frozen raspberries (optional)
How Much Time Will You Need?
Preparing this delightful Cranberry Raspberry Pretzel Salad takes about 20 minutes. Then, you’ll need to chill it for 3 to 4 hours or overnight to allow the layers to set properly. This makes it great for making the day before your event!
Step-by-Step Instructions:
1. Prepare & Bake the Pretzel Crust:
Preheat your oven to 350°F (175°C). In a bowl, mix the crushed pretzels, 3 tablespoons sugar, and melted butter until the crumbs are fully coated. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan. Bake for 8 to 10 minutes. Remove and let cool completely.
2. Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth. In a separate bowl, whip the heavy cream with the remaining ½ cup sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is combined.
3. Assemble the Salad:
Spread the cream cheese mixture evenly over the cooled pretzel crust. Put it in the fridge for about 30 minutes to help it set. Meanwhile, in another bowl, gently mix the raspberry pie filling, cranberry sauce, and fresh raspberries if you like extra texture. Spoon this fruit mixture evenly over the chilled cream cheese layer.
4. Chill and Serve:
Refrigerate the salad for at least 3 to 4 hours, or overnight for the best flavor and texture. Before serving, you can decorate with a few whole pretzels on top for a lovely final touch.
Enjoy your Cranberry Raspberry Pretzel Salad chilled—a perfect balance of sweet, tart, creamy, and crunchy flavors everyone will love!
Can I Use Frozen Raspberries in This Recipe?
Yes! Just thaw them completely and drain any excess liquid before mixing into the fruit topping to prevent it from becoming too watery.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy layers and crunchy crust.
Can I Make This Dessert Ahead of Time?
Absolutely! In fact, making it a day in advance helps the flavors meld and the layers set perfectly. Just cover tightly and refrigerate until ready to serve.
What Can I Substitute for Pretzels in the Crust?
If you don’t have pretzels, crushed graham crackers or salty crackers can work as a substitute — just keep in mind the flavor and saltiness will be slightly different.