Cranberry Jello Pretzel Salad Recipes
CRANBERRY PRETZEL SALAD RECIPE - (3.8/5)
Provided by jolofson
Number Of Ingredients 12
Steps:
- Note: The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Preheat oven to 350°F. 1st layer: In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool. 2nd layer: In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust. 3rd layer: In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).
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- Once pretzels are crushed, place a stick of butter in a saucepan over medium heat. Once melted, add sugar and pecans. Stirring until sugar is dissolved.
- Remove from heat, add the crushed pretzels and stir until well coated. Press crust mixture into a 10 x 7″ pan and bake for 8-10 minutes. Take care not to overbake. Remove from oven and set aside to cool.
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- In a medium size mixing bowl toss together pretzels, 1/4 cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.
- In a medium size mixing bowl using an electric mixer, whip together cream cheese and powered sugar until combined. Add cream and vanilla, whipping until smooth. Fold in one 8 oz whipped topping by hand. Spread over cooled crust. Chill while making jello topping.
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