Preheat your oven to 350°F (175°C).
Mix the crushed pretzels, melted butter, and granulated sugar in a bowl.
Press the pretzel mixture into the bottom of a greased 9x13-inch baking dish.
Bake for 10 minutes and let cool.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
Fold in the whipped topping until fully incorporated.
Spread the cream cheese mixture evenly over the cooled pretzel crust.
Spoon the cranberry sauce over the cream cheese layer.
Chill the salad for at least 4 hours or overnight.
Before serving, sprinkle chopped nuts (if using) on top.
