Ingredients
Scale
- 2 cups mini pretzels, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip or whipped topping, thawed
- 2 cups cranberry sauce
- Chopped nuts (optional), such as walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a zipped plastic bag, crush about 2 cups of mini pretzels until they resemble coarse crumbs but still retain some larger pieces for extra crunch.
- Transfer the crushed pretzels into a mixing bowl.
- Melt 1/2 cup of unsalted butter in a microwave-safe bowl.
- Pour the melted butter over the crushed pretzels and mix thoroughly using a spatula until each piece is coated.
- Press the buttery pretzel mixture firmly into the bottom of a greased 9×13-inch baking dish.
- Bake in your preheated oven for about 10 minutes until golden brown.
- Allow the mixture to cool completely before moving on.
- In a separate bowl, beat together 8 oz of softened cream cheese and 1 cup of powdered sugar until smooth.
- Gently fold in an entire container (8 oz) of Cool Whip or whipped topping until combined and fluffy.
- Spread the cream cheese mixture evenly over your cooled pretzel crust.
- Top it off with about 2 cups of cranberry sauce (homemade or store-bought).
- If desired, sprinkle some chopped nuts on top for extra flair.
- Cover your dish with plastic wrap and refrigerate for at least four hours or overnight.
Notes
Store leftovers in an airtight container.
Reheat gently to maintain texture.
Serve chilled for a refreshing treat.
Use fresh cranberries for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Chill
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg