This Cranberry Raspberry Pretzel Salad Dessert is an easy holiday dessert salad that will be a big hit at Christmas or Thanksgiving! Made with cream cheese, fresh fruit and real fruit juice instead of Jello and includes a step by step recipe video.
In a medium bowl, combine crushed pretzels and melted butter. Press firmly into an 8x8" pan.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add cream and sugar and beat on high until light and fluffy, about 4-5 minutes. Spread over pretzel crust and refrigerate.
Pour ½ cup of the juice into a small bowl and sprinkle gelatin over top. Set aside.
To a large skillet, add remaining 1½ cups juice and cranberries. Bring to a simmer and cook for 4-5 minutes, until cranberries start to burst (I prefer not to have whole cranberries in my "salad" because they are tart -- you don't have to cook them until bursting if you want them whole!).
Place juice and gelatin mixture in the microwave and cook on high for 10 seconds. Stir to dissolve the gelatin and add to skillet with juice and cranberries. Stir in raspberries and sugar (optional -- the berries are tart so I added a little! Feel free to taste and adjust).
Remove from heat and let cool to room temperature. Pour over cream cheese layer and refrigerate until completely set, at least 3-4 hours. Slice and serve.
*You can easily make this recipe to fit a 9x13" pan to feed a crowd -- just double it! **Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. This information was calculated using unsweetened real fruit juice -- using low calorie fruit juice will reduce the calorie and sugar count further.