Pomegranate Pretzel Salad
A delightful dessert that combines sweet and salty flavors with a crunchy pretzel crust, creamy filling, and fruity topping.
Ingredients
For the crust
- 4 oz salty pretzel sticks (2 1/2 cups before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter (1 stick) melted
For the filling
- 8 oz cream cheese softened
- 8 oz Cool Whip thawed
- 3/4 cup granulated sugar
For the topping
- 6 oz Raspberry Jello
- 2 cups boiling water
- 1 cup Pomegranate seeds
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush the pretzel sticks into small pieces and mix them with 1/4 cup of sugar and melted butter. Stir until the pretzels are well-coated.
- Press this mixture into the bottom of a 9x13 inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a large bowl, beat the softened cream cheese with 3/4 cup sugar until smooth.
- Gently fold in the Cool Whip until fully combined.
- Spread the cream cheese mixture over the cooled pretzel crust.
- In another bowl, dissolve the raspberry Jello in 2 cups of boiling water. Let it cool to room temperature.
- Once the Jello has cooled, mix in the pomegranate seeds. Pour this mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or until the Jello is set.
Serving
- Serve Pomegranate Pretzel Salad chilled, cut into squares or rectangles. Garnish with extra pomegranate seeds or a dollop of Cool Whip on top if desired.
Storage
- Store any leftovers in the refrigerator. Cover the dish with plastic wrap or foil to keep it fresh. Best enjoyed within a few days but can last up to a week if stored properly.
Notes
Make sure the cream cheese is softened to room temperature for easy mixing. Let the Jello cool to room temperature before pouring it over the cream cheese layer to prevent it from melting. Adjust the level of sugar in the cream cheese layer based on your taste preference.