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–+ servings

Raspberry Pretzel Salad

A delightful dessert that combines sweet and salty flavors with a crunchy pretzel crust, creamy sweetened cream cheese, and vibrant raspberry gelatin topping.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Pretzel Crust
  • 2 cups crushed pretzels
  • ¾ cup unsalted butter, melted
  • ½ cup granulated sugar
Cream Cheese Layer
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 8 ounces whipped topping (like Cool Whip)
Raspberry Layer
  • 2 cups fresh raspberries (or frozen, thawed)
  • 1 cup raspberry gelatin (Jell-O)
  • 2 cups boiling water
  • 1 cup cold water

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Preheat your oven to 350°F. In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well and press into the bottom of a 9x13-inch baking dish. Bake for 10 minutes and let cool completely.
  2. In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth. Fold in whipped topping until fully incorporated.
  3. Dissolve raspberry gelatin in 2 cups of boiling water. Stir until completely dissolved, then add 1 cup of cold water. Allow to cool slightly and fold in fresh raspberries.
  4. Spread the cream cheese mixture over the cooled pretzel crust. Pour the raspberry mixture over the cream cheese layer. Cover and refrigerate for at least 4 hours until set.

Nutrition

Calories: 210kcalProtein: 2gSodium: 200mg

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