Raspberry Pretzel Salad

5 from 1 vote

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.

Prep Time20

Cook Time10

cooling time4

Total Time4 30

Course: Dessert, Side Dish

Cuisine: American

Servings: servings

Calories: 389kcal

Author: Jennifer Fishkind

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 9x13-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!

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.

Nutrition