This cranberry Jello salad is a classic, sweet-and-salty dessert perfect for the holidays or simply a weeknight dessert. A buttery, salty pretzel crust and a rich, silky cream cheese layer are topped with a sweet and tangy cranberry Jello layer loaded with fresh cranberries for an extra pop of tart flavor. It’s a simple recipe that offers complex, interesting flavors in every bite!
I have a major sweet tooth, so desserts will always hold a special place in my heart. I love to make all kinds of desserts, and I have no issue when recipes that have lots of steps or ingredients if I’m creating something for an extra-special event. For weeknight desserts, parties, or potlucks, though. I tend to favor simple desserts that have a lot of flavor without a lot of effort. That’s why I love dessert bars like this cranberry Jello salad. It uses simple, limited ingredients to deliver an absolute explosion of flavors and textures in every bite!
What I Love About the Recipe
- It only takes a few simple ingredients and easy steps to make a dessert with so much flavor and texture.
- The cranberry topping and cream cheese layer are classic holiday flavors, making this the perfect dessert for Thanksgiving, Christmas, or Easter.
- Because you can make this with fresh or frozen cranberries it’s a delicious weeknight dessert, as well.
Ingredients for Cranberry Jello Salad
- Crushed Pretzels: Crushed pretzels and butter make a rich, buttery, salty crust for the bars.
- Cream Cheese: Cream cheese is rich and dense, creating a base that will transform into a smooth, creamy layer.
- Cool Whip: Cool Whip adds sweetness and lightness to help keep the cream cheese layer thick and creamy.
- Powdered Sugar: Powdered sugar adds the perfect amount of sweetness to the cream cheese layer without making it grainy.
- Cranberry Jello: Cranberry Jello creates the jiggly base for the topping.
- Fresh Cranberries: Fresh cranberries add texture and more tart cranberry flavor to the Jello.
For a full list of ingredients and their exact amounts, see the recipe card at the end of the post.
Variations
- Use your favorite Jello flavor and fruits to create different Jello salad flavors.
- For a totally sweet dessert, try using crushed graham crackers or Nilla Wafers.
- Try lemon juice in place of orange juice for more citrus kick.
How to Make Cranberry Jello Salad
Cranberry Jello Topping
- Step 1: Add the cranberries and orange juice to a small pot and cook over medium heat until the berries burst and a paste is formed. Remove from the heat.
- Step 2: Dissolve the Jello in boiling water and mix it with the cooked-down cranberries. Chill in the refrigerator for 1 ½ hours or until partially set.
Pretzel Crust
- Step 1: Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray. Set aside.
- Step 2: Mix the crushed pretzels, sugar, and butter in a small bowl. Then, press the mixture evenly into the bottom of the dish.
- Step 3: Bake for 10 to 12 minutes. Then, remove the crust and let it cool completely.
Cream Cheese Layer
- Step 1: Beat the cream cheese, powdered sugar, vanilla, and Cool Whip together until smooth.
To Make the Cranberry Jello Salad
- Step 1: Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Step 2: Spoon the cranberry Jello over the top of the cream cheese and spread it into an even layer.
- Step 3: Chill for at least 4 to 6 hours until the Jello topping has set.
How to Store Leftovers
Refrigerate this cranberry Jello salad for up to 2 days in an air-tight container. If you pre-cut it into bars, wrap them individually in plastic wrap to keep them as fresh as possible.
You can freeze these bars for up to a month, as well. BUT only for a month. Any longer than that, and the texture begins to change. Just wrap them in plastic wrap, place them in an air-tight, freezer-safe container, and pop them into the freezer. Defrost them overnight in the fridge before serving.
Tips & Tricks
- Tightly pack the pretzel mixture into the bottom of the baking dish. This helps the crust hold together when you slice the bars.
- Fully softened cream cheese is essential for a smooth, rich cream cheese layer.
- Stir the cranberry mixture frequently as it cooks to avoid sticking and scorching.
How to Serve Cranberry Jello Dessert
Serve this sweet, salty, and creamy treat alongside fresh nuts and a little chocolate for a delicious flavor profile. It’s also the perfect holiday snack or dessert to serve with all your favorites like turkey, ham, prime rib, and of course, all those tasty sides.
Frequently Asked Questions
So long as they’re regularly flavored pretzels, any shape will work. Just crush them up!
Crush your pretzels into very small pieces, but don’t pulverize them. The goal is small coarse crumbs that will bind together when mixed with the butter.
The speediest way to crush pretzels is in a food processor, but it’s easy to overdo it. Crushing your pretzels in a plastic baggie with a flat mallet or rolling pin offers more control and still avoids a mess.
To make clean, even cuts, run a large, sharp knife under hot water. Quickly wipe the blade dry, and make a single cut down the length of the pan. Repeat this process going down the length of the pan and then the width until you have neatly sliced squares.
More Delicious Cranberry Recipes You’ll Enjoy
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Cranberry Jello Salad
Ingredients
Cranberry Jello Topping
- (2) 3 ounce boxes cranberry Jello
- 2 cups boiling water
- 2 cups fresh cranberries
- 2 tablespoons orange juice
Pretzel Crust
- 2 cups pretzels, crushed
- ⅔ cup butter, melted
- ¼ cup granulated sugar
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounce container cool whip, thawed
Instructions
- Preheat the oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray. Set aside.
Cranberry Jello Topping
- In a small pot, add cranberries and orange juice. Over medium heat, cook until cranberries burst and a paste is formed. Remove from heat.
- Dissolve Jello in boiling water.
- Add cooked down cranberries to Jello and place in the refrigerator for 1 ½ hours or until partially set.
Pretzel Crust
- In a small bowl, mix pretzels, sugar, and butter together.
- Press firmly into a 9×13 baking dish and bake in preheated oven for 10-12 minutes. Remove from oven and let cool completely.
Cream Cheese Filling
- Beat cream cheese, powdered sugar, vanilla, and cool whip together until smooth.
- Spread over cooled pretzel crust.
- Spoon Jello mixture over the top of the cream cheese. Spread evenly.
- Cover and place in the refrigerator for 4-6 hours or until Jello has set.
Notes
- Tightly pack the pretzel mixture into the bottom of the baking dish. This helps the crust hold together when you slice the bars.
- Fully softened cream cheese is essential for a smooth, rich cream cheese layer.
- Stir the cranberry mixture frequently as it cooks to avoid sticking and scorching.
Nutrition
