Raspberry Pretzel Salad Recipe

Introduction

Raspberry Pretzel Salad is a delightful dessert that perfectly balances sweet, tart, and salty flavors with a creamy texture. This no-fuss layered treat is great for potlucks, family gatherings, or whenever you crave something refreshing and easy to make.

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

1. Step 1: Preheat the oven to 350 degrees F.
2. Step 2: In a bowl or large ziplock bag, combine the crushed pretzels, 3 tablespoons of sugar, and melted butter. Press this mixture firmly into a 9×13-inch pan to form the crust. Bake for 12 minutes, then allow it to cool completely.
3. Step 3: Beat the softened cream cheese, lemon juice, and ½ cup sugar until smooth and fluffy. Gently fold in the thawed cool whip, then spread this mixture evenly over the cooled pretzel crust, making sure to reach the edges to seal.
4. Step 4: Bring 2 cups of water to a boil. Stir in the raspberry jello mix until fully dissolved, then remove from heat. Add the frozen raspberries and mix gently. Pour this mixture over the cream cheese layer and refrigerate until the jello is set, about 2 to 4 hours.

Tips & Variations

• For extra crunch, use finely crushed pretzels and press firmly when forming the crust.
• Substitute fresh raspberries if available, but be sure to gently pat dry to reduce excess moisture.
• Try using strawberry or cherry jello for a different fruity twist.
• If you prefer a less sweet dessert, reduce the sugar in the cream cheese layer by a tablespoon.

Storage

Store the Raspberry Pretzel Salad covered in the refrigerator for up to 3 days. The crust is best enjoyed fresh, so it’s recommended to consume within this timeframe. Reheating is not necessary; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this salad can be made a day in advance. Just keep it refrigerated and covered to maintain freshness.

What can I use instead of Cool Whip?

You can substitute with homemade whipped cream or any whipped topping of your choice, but adjust sweetness as needed.

Raspberry Pretzel Salad Recipe

Print Recipe

★★★★★

4.8 from 579 reviews

This delightful Raspberry Pretzel Salad features a crunchy salted pretzel crust topped with a creamy, tangy lemon and cream cheese layer, finished with a vibrant raspberry jello topping studded with juicy frozen raspberries. Perfect as a refreshing and sweet dessert for gatherings and potlucks.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 1/2 cups salted pretzels, lightly crushed
• 3 tablespoons sugar
• 1/2 cup butter, melted

Cream Cheese Layer

• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 8 ounces Cool Whip, thawed

Jello Topping

• 6 ounces raspberry jello mix
• 2 cups water
• 4 cups frozen raspberries

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
2. Prepare Pretzel Crust: In a bowl or large ziplock bag, combine the crushed salted pretzels, 3 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking pan to form an even crust. Bake for 12 minutes until set and slightly golden. Allow the crust to cool completely before adding the next layer.
3. Make Cream Cheese Layer: Beat together the softened cream cheese, 1/2 cup sugar, and lemon juice until the mixture is smooth and fluffy. Gently fold in the thawed Cool Whip until fully incorporated. Spread this creamy mixture evenly over the cooled pretzel crust, making sure to cover the edges well to seal the crust and prevent sogginess.
4. Prepare Raspberry Jello Topping: In a saucepan, bring 2 cups of water to a boil. Remove from heat and stir in the raspberry jello mix until completely dissolved. Add the frozen raspberries to the jello mixture and stir gently to combine. Carefully pour the raspberry jello and fruit mixture over the cream cheese layer.
5. Chill and Set: Refrigerate the entire dish for 2 to 4 hours, or until the jello topping is fully set and firm to the touch. Slice and serve chilled for the best flavor and texture.

Notes

• Ensure the pretzel crust is completely cooled before adding the cream cheese layer to avoid melting or softening.
• Pressing the cream cheese mixture well to the edges helps seal the crust and keep it crisp.
• Frozen raspberries can sometimes release extra juice; folding them gently into the jello helps maintain texture.
• This dessert is best served chilled and within 2 days for optimal freshness.

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