Cranberry Raspberry Pretzel Salad

Cranberry Raspberry Pretzel Salad is a fun, colorful dessert that combines a crunchy pretzel crust with a creamy, tangy filling and a bright, fruity topping of cranberries and raspberries. The…

By Willow • November 5, 2025 • Reading time: 6 min

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Cranberry Raspberry Pretzel Salad is a fun, colorful dessert that combines a crunchy pretzel crust with a creamy, tangy filling and a bright, fruity topping of cranberries and raspberries. The mix of salty, sweet, and tart flavors makes every bite interesting and delicious. It’s like a festive treat that looks just as good as it tastes.

I love making this dessert for holiday gatherings or potlucks because it’s always a hit. The pretzel crust adds a nice crunch that balances the smooth cream cheese layer, and the bright berry topping gives it a fresh punch. I usually make it the day before so all the flavors have time to blend together well—it’s even better the next day!

One tip I have is to press the pretzel crust firmly into the pan so it holds together nicely when you cut it. I like to serve it chilled, straight from the fridge, and sometimes add a little extra fresh raspberries on top just to make it look extra special. It’s a great dessert to share with friends and family, and it’s perfect for when you want something sweet but not too heavy.

Key Ingredients & Substitutions

Pretzels: These give the crust a salty crunch and balance the sweetness. If you prefer less salt, try unsalted crackers or graham crackers, but you’ll lose a bit of that signature flavor.

Cream Cheese: This smooth layer adds richness and tang. You can swap in mascarpone for a milder flavor, or use a dairy-free cream cheese if you want a vegan option.

Berries (Cranberries & Raspberries): Fresh or frozen berries work well. Frozen are convenient but drain excess water to avoid a watery jelly layer. You can mix in blueberries or strawberries if you like more color and flavor variety.

Raspberry Jell-O: It sets the berry topping and adds sweetness. If you want less sugar, try a sugar-free gelatin or a homemade fruit jelly alternative.

Whipped Topping: This keeps the cream cheese layer light and fluffy. For a homemade touch, whisk heavy cream with a bit of sugar until soft peaks form.

How Do You Get the Pretzel Crust Just Right?

The pretzel crust needs to be solid to hold the creamy layers without sogginess. Here’s how to nail it:

• Mix crushed pretzels with sugar and melted butter to bind them well.
• Press the mixture firmly and evenly into the pan. I like using the bottom of a glass for this.
• Bake at 350°F for about 10 minutes until set and slightly toasted. This step dries the crust and keeps it crunchy.
• Cool completely before adding cream cheese. If the crust is warm, layers can melt or become soggy.

Taking these steps will give you a crisp base that contrasts nicely with the creamy topping.

Equipment You’ll Need

• 9×13-inch baking dish – perfect size for layering and serving this dessert.
• Mixing bowls – you’ll need a couple for preparing the crust, cream cheese layer, and gelatin topping.
• Electric mixer or hand mixer – makes beating cream cheese smooth and folding whipped topping easy.
• Measuring cups and spoons – for accuracy with sugar, butter, and gelatin.
• Spatula – helps spread layers evenly without breaking the crust.

Flavor Variations & Add-Ins

• Use blueberry or strawberry gelatin instead of raspberry for a different fruity flavor and color.
• Add chopped nuts like pecans or walnuts to the pretzel crust for extra crunch and a toasty flavor.
• Mix in fresh orange zest with the cream cheese layer for a bright citrus twist.
• Swap some cranberries with pomegranate seeds for a juicy pop and added texture.

Cranberry Raspberry Pretzel Salad

Ingredients You’ll Need:

For the Pretzel Crust:

• 2 cups crushed pretzels (about 5 oz)
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup whipped topping (e.g., Cool Whip)

For the Berry Gelatin Layer:

• 1 (6 oz) package raspberry Jell-O gelatin
• 2 cups boiling water
• 2 (12 oz) packages fresh or frozen (thawed) cranberries
• 1 cup fresh raspberries
• 1 cup whipped topping (to top, optional)

For Garnish (Optional):

• Additional pretzels
• Fresh mint leaves

How Much Time Will You Need?

Plan for about 20 minutes to prepare the crust and layers. Then, allow at least 4 to 5 hours chilling time (or overnight) in the refrigerator so the gelatin sets firmly and the flavors blend.

Step-by-Step Instructions:

1. Making the Pretzel Crust:

Preheat your oven to 350°F (175°C). In a medium bowl, mix crushed pretzels, 3/4 cup sugar, and melted butter until well combined. Press the mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then remove and let the crust cool completely on a wire rack.

2. Preparing the Cream Cheese Layer:

In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until well blended. Spread this mixture evenly over the cooled pretzel crust. Place the dish in the refrigerator for about 30 minutes to help this layer set.

3. Creating the Berry Gelatin Layer:

In a bowl, dissolve the raspberry Jell-O powder into 2 cups boiling water, stirring until fully dissolved. Allow it to cool to room temperature but don’t let it start setting. In another bowl, combine the cranberries and raspberries, then gently fold them into the cooled gelatin mixture.

4. Assembling and Chilling:

Carefully pour the berry gelatin mixture over the cream cheese layer, trying not to disturb it. Return the dish to the refrigerator and chill for at least 4 hours, or until gelatin is fully set.

5. Serving Your Pretzel Salad:

Before serving, spread the remaining whipped topping over the top, if you like. Garnish with whole pretzels and fresh mint leaves for a festive finish. Cut into squares and enjoy the delightful mix of crunchy, creamy, and fruity layers!

Can I Use Frozen Cranberries for This Recipe?

Yes! Just make sure to thaw them completely and drain any excess liquid to prevent the gelatin layer from becoming watery.

How Long Can I Store Cranberry Raspberry Pretzel Salad?

You can keep leftovers covered in the refrigerator for up to 3 days. For best texture, serve chilled and avoid letting it sit at room temperature for too long.

Can I Make This Dessert Ahead of Time?

Absolutely! In fact, it’s best to assemble it a day ahead so the flavors meld and the gelatin sets perfectly. Just remember to keep it refrigerated.

What Can I Substitute for Raspberry Jell-O?

You can use other berry-flavored gelatin like strawberry or blueberry, or try a sugar-free version. Just make sure to follow package instructions for setting.