Introduction

Raspberry Pretzel Salad is a delightful layered dessert that perfectly balances sweet, tart, and salty flavors with a creamy texture. This no-bake treat features a crunchy pretzel crust, a smooth cream cheese layer, and a vibrant raspberry gelatin topping studded with juicy berries.

The image shows a square slice of a layered dessert on a white plate with another plate underneath, all on a white marbled surface. The dessert has three layers: at the bottom is a crunchy layer made of crushed pretzels and nuts in light brown and tan colors, the middle layer is thick and creamy white with a soft texture, and the top layer is a thick, shiny, deep red berry jelly with small pieces of berries visible throughout. Behind the plated slice, there is a glass baking dish filled with the same dessert with a portion removed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups salted pretzels, lightly crushed
3 tbsp sugar
½ cup butter, melted
8 oz cream cheese, softened
½ cup sugar
1 tbsp lemon juice
8 oz cool whip, thawed
6 oz package raspberry jello
2 cups water
4 cups frozen raspberries

Instructions

Step 1: Preheat your oven to 350 degrees F. In a bowl or large ziplock bag, combine the crushed pretzels, 3 tablespoons of sugar, and melted butter. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Bake for 12 minutes, then let it cool completely.
Step 2: While the crust cools, beat the softened cream cheese with ½ cup sugar and lemon juice until smooth and fluffy. Gently fold in the thawed cool whip until combined. Spread this creamy mixture evenly over the cooled pretzel crust, making sure to seal the edges well.
Step 3: Bring 2 cups of water to a boil. Stir in the raspberry jello powder until it is completely dissolved. Remove from heat and fold in the frozen raspberries. Pour this mixture carefully over the cream cheese layer.
Step 4: Refrigerate the dessert for 2 to 4 hours or until the jello has fully set. Once firm, slice and serve chilled.

Tips & Variations

For extra crunch, add some chopped nuts to the pretzel crust mixture before baking.
If you prefer fresh berries, substitute frozen raspberries with fresh ones, but reduce the chilling time.
Use light or sugar-free gelatin and cool whip for a lower-calorie version.
To prevent the cream cheese layer from mixing with the jello, ensure the crust is completely cool before spreading the cream cheese mixture.

Storage

Store Raspberry Pretzel Salad covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the jello layer. When ready to serve, cut directly from the pan. Leftovers can be reheated slightly, but this salad is best enjoyed cold.

How to Serve

A close-up of a three-layer dessert square on a white plate with a silver fork beside it, placed on a white marbled surface. The bottom layer is a crumbly light brown crust made of small crunchy pieces; above it is a thick, smooth white creamy middle layer; the top layer is a glossy bright red fruit jelly with visible berry seeds and chunks, giving a textured shiny look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of raspberries?

Yes, you can substitute raspberries with other berries like strawberries or blueberries. Just use a matching flavored gelatin to complement your fruit choice.

How do I prevent the crust from becoming soggy?

Baking the pretzel crust until it is golden and cool before adding the cream cheese layer helps keep it firm and prevents sogginess. Pressing the edges carefully seals the crust as well.

Raspberry Pretzel Salad Recipe

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★★★★★

5 from 85 reviews

Raspberry Pretzel Salad is a delightful layered dessert featuring a crunchy salted pretzel crust, a creamy sweetened cream cheese and Cool Whip middle layer, and a refreshing raspberry gelatin topping loaded with juicy frozen raspberries. This no-fuss treat combines salty, sweet, and tart flavors in a chilled, visually stunning salad perfect for potlucks, parties, or summer gatherings.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 3 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 1/2 cups salted pretzels, lightly crushed
3 tbsp sugar
½ cup butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
½ cup sugar
1 tbsp lemon juice
8 oz Cool Whip, thawed

Raspberry Jello Layer

6 oz package raspberry jello
2 cups water
4 cups frozen raspberries

Instructions

Preheat and Prepare Crust: Preheat your oven to 350 degrees F. Combine the crushed pretzels, sugar, and melted butter in a medium bowl or a large ziplock bag, mixing thoroughly to coat the pretzels evenly. Press this mixture firmly into the bottom of a 9×13-inch baking pan to form an even crust layer. Bake the crust for 12 minutes, then remove it from the oven and allow it to cool completely before proceeding.
Prepare Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese with the lemon juice and ½ cup sugar until the mixture is smooth and fluffy. Gently fold the thawed Cool Whip into the cream cheese mixture until fully combined. Spread this creamy layer evenly over the cooled pretzel crust, taking care to spread it all the way to the edges to create a seal that will help keep the next layer intact.
Make and Add Raspberry Jello Layer: Bring 2 cups of water to a boil on the stovetop. Remove from heat and stir in the raspberry jello mix until completely dissolved. Stir in the frozen raspberries, distributing them evenly throughout the gelatin mixture. Carefully pour the raspberry jello and berry mixture on top of the cream cheese layer in the pan. Place the assembled dessert in the refrigerator and chill for 2 to 4 hours, or until the jello layer is fully set.

Notes

For best results, make sure the pretzel crust is completely cooled before adding the cream cheese layer to avoid melting it.
Pressing the cream cheese layer to the edges helps seal the pretzel crust and prevents the jello from seeping through.
Use frozen raspberries directly from the freezer to prevent them from bleeding too much color and flavor into the jello layer prematurely.
This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
To make a gluten-free version, use gluten-free pretzels.

Keywords: Raspberry Pretzel Salad, layered dessert, pretzel crust, cream cheese, raspberry jello, no bake dessert, party dessert