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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.

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://cookedbycleo.com/raspberry-pretzel-salad-recipe/