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Raspberry Pretzel Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

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