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I’ve been making Raspberry Pretzel Salad for years, and it never fails to get rave reviews. I love how the salty crunch of the pretzel crust pairs with the smooth cream cheese filling and sweet raspberry Jello topping. It’s one of those nostalgic desserts that’s as easy to throw together as it is crowd-pleasing—perfect for potlucks, holidays, or anytime you want a guaranteed hit.

A slice of raspberry pretzel salad served on a plate

Why is it called raspberry pretzel salad?

I know, the name is totally misleading! There’s not a single leafy green in sight. Raspberry Pretzel Salad is actually one of those quirky Midwestern desserts where “salad” means something completely different. It’s all about the layers: salty pretzel crust, creamy filling, and fruity raspberry Jello on top. The name might be playful, but the love for this nostalgic treat runs deep! It’s been showing up at potlucks and family parties for as long as I can remember.

Ingredients Notes

For the Pretzel Crust

Crushed pretzels – swap with graham crackers or vanilla wafers for a softer base
Unsalted butter, melted – helps bind the crust and adds rich flavor
Granulated sugar – brown sugar can be used for a deeper, caramel-like taste

For the Cream Cheese Layer

Cream cheese, softened – low-fat cream cheese works if you want a lighter version
Powdered sugar – keeps the filling smooth and sweet
Whipped topping (Cool Whip) – or substitute with homemade whipped cream made from heavy cream and powdered sugar

For the Jello Layer

Raspberry-flavored Jell-O – strawberry or cherry jello works if raspberry isn’t available
Boiling water – dissolves the gelatin completely
Frozen raspberries – or try fresh raspberries, sliced strawberries, or a mix of berries

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Change the flavor – If you love the sweet and salty combination, try our Strawberry Pretzel Salad, Cranberry Pretzel Salad or our Pineapple Pretzel Salad!
Serve individually – Layer the dessert in mini jars or cups for personal portions.
Make it lighter – Use low-fat cream cheese, sugar-free Jell-O, and homemade whipped cream to cut the calories.

A slice of raspberry pretzel salad on a white plate with a bite taken out.

How to Make Raspberry Pretzel Salad

Make the crust: In a medium bowl, mix crushed pretzels, melted butter, and sugar. Press into a 9×13-inch baking dish. Bake at 350°F for 8–10 minutes, then let it cool completely.
Prepare the cream layer: In a large mixing bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth. Fold in whipped topping. Spread evenly over the cooled pretzel crust, sealing the edges to prevent leaks.
Mix the Jello: In a separate bowl, dissolve the jello in boiling water. Stir in frozen raspberries and chill until slightly thickened, about 20–30 minutes.
Assemble the layers: Pour the jello mixture over the cream layer and spread evenly.
Chill and serve: Chill in the fridge for at least 4 hours or overnight until set. Slice into squares and enjoy.

Raspberry pretzel salad making steps collage: pressing the pretzel crust into baking dish, followed by cream cheese filling and last raspberry jello toping

Recipe Tips

Crush the pretzels easily – Place them in a ziploc bag and use a rolling pin, or pulse them in a food processor for a finer texture.
Cool the crust completely – Adding the cream cheese layer too soon can cause it to melt in the oven and turn soggy.
Seal the edges – Spread the cream cheese mixture all the way to the sides of the pan to keep the jello from seeping into the crust.
Cut neatly – Use a sharp knife and wipe it clean between slices for picture-perfect squares.

Hand holding a serving spoon lifting a piece of raspberry pretzel salad from a glass baking dish.

Storage and Make Ahead Instructions

Store: Cover tightly with plastic wrap or foil and keep in the refrigerator for up to 3 days.
Reheat: Not needed; this dessert is best served chilled.
Freeze: Not recommended, as Jell-O does not thaw well.
Make ahead: Prepare the crust and cream cheese layer up to a day in advance. Add the jello layer later for the freshest topping.

Close up view of a spatula digging into a slice of raspberry pretzel salad in a baking dish

More Easy Dessert “salad” Recipes to Try

Cottage Cheese Jello Salad – A fun, colorful dessert with fruit and whipped topping mixed into flavored gelatin.
Ambrosia Salad – A creamy fruit salad with pineapple, mandarin oranges, and mini marshmallows.
Watergate Salad – A pistachio-flavored dessert salad with pineapple, pudding mix, and whipped topping.

If you’ve tried this Raspberry Pretzel Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

Raspberry Pretzel Salad

Author — Jennifer Fishkind

Serves —

Raspberry Pretzel Salad is a sweet and salty layered dessert with a crunchy pretzel crust, smooth cream cheese filling, and fruity jello topping. Perfect for potlucks, holidays, and family gatherings.

Print Rate Pin Save

Prep Time 20

Cook Time 10

cooling time 4

Total Time 4 30

Ingredients

For the crust:

▢ 2½ cups crushed pretzels
▢ ¾ cup unsalted butter melted
▢ 3 tablespoons granulated sugar

For the cream cheese layer:

▢ 8 ounce cream cheese softened
▢ 1 cup powdered sugar
▢ 8 ounce whipped topping (Cool Whip)

For the Jell-O layer:

▢ 6 ounce raspberry-flavored Jell-O
▢ 2 cups boiling water
▢ 2 cups frozen raspberries

Instructions

Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed pretzels, melted butter, and granulated sugar until combined. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes, then let it cool completely.
2½ cups crushed pretzels, ¾ cup unsalted butter, 3 tablespoons granulated sugar
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the whipped topping until fully combined. Spread this mixture evenly over the cooled pretzel crust, ensuring it reaches the edges to seal the layer.
8 ounce cream cheese, 1 cup powdered sugar, 8 ounce whipped topping
In a separate bowl, dissolve the raspberry Jell-O in 2 cups of boiling water, stirring until completely dissolved. Add the frozen raspberries and stir to combine. Let the mixture chill in the refrigerator until it thickens slightly but is not fully set (about 20-30 minutes).
6 ounce raspberry-flavored Jell-O, 2 cups boiling water, 2 cups frozen raspberries
Carefully spoon or pour the Jell-O mixture over the cream cheese layer, spreading it evenly.
Refrigerate the dish for at least 4 hours or overnight to allow the layers to fully set.
Once set, slice into squares, serve, and enjoy!

Jenn’s Notes

Storage :

Store: Cover with plastic wrap or foil and refrigerate for up to 3 days.
Reheat: Not needed-best served chilled.
Freeze: Not recommended-jello doesn’t thaw well.
Make ahead: Assemble crust and cream layer a day ahead; add jello layer later for the freshest topping.

Tips:

Fully cool the crust before adding the cream cheese layer.
Spread the cream cheese mixture to the edges to seal and prevent sogginess.
For clean slices, use a sharp knife and wipe it between cuts.
Place them in a ziploc bag and use a rolling pin, or pulse them in a food processor for a finer texture.