Christy Jordan’s Cranberry-Pretzel Salad

Cranberry Pretzel Salad

“When all the Thanksgiving cooking falls to me, I love a dish that can pull double duty. This dessert combines two of my family’s requests— cranberry sauce and pretzel salad­—into a dish that satisfies all of their cravings.” -Christy Jordan

Cranberry-Pretzel Salad
Yield: approximately 6 servings
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  1. 4 cups pretzel sticks, finely crushed
  2. 3⁄4 cup plus 2 tablespoons butter, melted
  3. 1⁄4 cup sugar
  4. 1 (8-ounce) package cream cheese, softened
  5. 1⁄2 cup confectioners’ sugar
  6. 1 (8-ounce) container frozen nondairy whipped topping, thawed
  7. 2 cups cranberry juice cocktail, divided
  8. 1 tablespoon powdered gelatin
  9. 1⁄2 cup whole berry cranberry sauce
  10. Whipped topping, chopped toasted pecans
  1. Preheat oven to 350°. Spray an 11x7-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together pretzels, melted butter, and sugar until combined. Using the bottom of a measuring cup, press mixture into bottom of prepared dish.
  3. Bake until firm, approximately 13 minutes. Let cool completely on a wire rack.
  4. In a large bowl, beat cream cheese and confectioners’ sugar at medium speed with an electric mixer until smooth. Fold in whipped topping. Spread evenly over prepared crust. Cover, and refrigerate while preparing cranberry layer.
  5. In a medium bowl, add 1⁄2 cup cranberry juice cocktail; sprinkle with gelatin. Let stand approximately 5 minutes. In a small saucepan, whisk together remaining 1 1⁄2 cups cranberry juice cocktail and cranberry sauce. Bring to a boil over medium-high heat. Pour over gelatin mixture, stirring to combine. Place bowl into a larger bowl of ice. Let stand until mixture is cool and begins to thicken, approximately 30 minutes, stirring occasionally.
  6. Pour cranberry mixture over cream cheese layer. Refrigerate until cranberry layer is set, approximately 4 hours. Top with whipped topping and pecans, if desired.
Taste of the South


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