The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Raspberry Pretzel Salad is a layered dessert with a sweet pretzel crust, cream cheese layer, and a Raspberry Jello layer.
It costs about $14.48 to make this recipe. The recipe costs approximately $1.20 per serving and makes twelve servings.
No Easter dinner is complete without Copycat Instant Pot Honey Baked Ham, Easter Bunny Bunns, Asparagus in the Oven, and this Raspberry Pretzel Salad.
Raspberry Pretzel Salad
Our Grandma used to make this sweet and salty Jello Pretzel Salad every year for Easter, so the recipe is a bit nostalgic for us. But, as we carry on the tradition, we love it so much and often make it for Thanksgiving and Christmas dinner.
Our kids love it as a special treat when we make it for Sunday dinner! Anytime is a perfect time for this sweet and savory dessert salad.
If you have never had a Raspberry Pretzel Jello Salad, it is a layered dessert with a crushed pretzel base. The buttery pretzels are then topped with a sweet cream cheese layer, followed by a Raspberry Jello topping.
You will love the sweet and creamy flavor combined with the salty texture. It is a match made in Heaven with an old-fashioned, vintage vibe. While we often serve this salad as a side dish, it can also be served as a dessert.
We love how easily it comes together to make this dessert/side dish. Our friends and family love how deliciously good this Raspberry Jello Pretzel Salad tastes!
Ingredients & Estimated Cost:
- 2 cups pretzels – $2.24
- ¾ cup unsalted butter – $1.68
- 1 ¼ cup granulated sugar – $0.21
- 12 ounces cream cheese – $2.39
- 8-ounce container Cool Whip – $2.19
- 2 boxes raspberry Jello – $1.53
- 2 cups water – $0.00
- 12 ounces frozen raspberries – $4.24
The recipe cost is calculated by the amounts needed for the recipe. Check out Budget Recipes Explained to learn more about how we price our recipes. The pricing for this recipe was updated in March 2023.
How To Make Raspberry Pretzel Salad
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F and spray a 13×9 baking dish with cooking spray.
- Next, add the pretzels to a food processor and pulse to finely crush the pretzels.
- Then, pour the crushed pretzels into a large bowl and sprinkle with sugar.
- Melt the butter and stir it into the sugar and pretzels.
- Spread, firmly press the mixture into the baking dish, and bake for ten minutes.
- After baking, let it cool completely.
- Using a large bowl, beat the cream cheese and sugar until fluffy.
- Next, fold in the whipped topping and spread the mixture over the crust.
- Let it chill in the fridge for at least an hour.
- Then, dissolve the raspberry Jello in boiling water and stir in the frozen raspberries until combined.
- Allow the Jello to chill in the fridge for about fifteen minutes, then pour it over the cream cheese layer.
- Finally, chill the pretzel salad in the fridge for at least three hours before slicing and serving.
Recipe Variations and Substitutions
Swap out the raspberries for some strawberries and Strawberry Jello for another flavor variation.
Storage Tips
SERVE: As with most recipes with dairy products, you shouldn’t leave this Raspberry Pretzel Salad out for longer than 2 hours.
STORE: Cover and refrigerate for up to 5 days.
FREEZE: This recipe does not freeze and defrost well. Therefore, we do not recommend freezing it.
Recipe FAQs
This Pretzel Jello Salad has about 376 calories per serving. For the total nutritional value of this dish, please see the information at the bottom of the recipe card.
This dish became popular in the sixties when Jell-O was an extra popular commodity.
Our pretzel salad is made with a few simple ingredients. The main ingredients include Raspberry Jello, cream cheese, pretzels, and Cool Whip. See the ingredient list under the Ingredients and Estimated Cost section or the recipe card for the complete list and exact measurements needed to make this salad this dish.
Get Kids Involved
Ages 2-3: Begin teaching your child the basics of measuring and let them practice the skill by measuring and counting the whole pretzels to pour into the food processor.
Ages 4-5: Your child can assist by practicing their measuring skills and pre-measuring the ingredients for the recipe. They can also help you garnish the dessert with whipped cream and raspberries before servings.
Ages 6-8: Ask your child to spread the layers over the pan. They will enjoy being able to help create the layers of this pretzel salad.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Budget Tips
This is an excellent recipe for a potluck or family party. It feeds a crowd for less than fifteen dollars. That is a bargain that easily fits into your budget.
More Side Dishes
- Cherry Salad
- Loaded Baked Beans
- Ambrosia Salad with Cool Whip
- Frog Eye Salad (Acini de Pepe Fruit Salad Recipe)
- Mashed Potatoes
- Seven Layer Salad
- Asparagus in the Oven
- Raspberry Cranberry Jello Salad
- Brown Sugar Glazed Carrots
- Instant Pot Velveeta Mac and Cheese
Raspberry Pretzel Salad
Recipe Cost 14.48 Serving Cost 1.20Equipment
- mixing bowls
- 13×9-inch baking dish
- Liquid measuring cup
- measuring cups
- mixing spoon
- rubber scraper
- food processor
- handheld mixer
Ingredients
PRETZEL CRUST:
- 2 cups pretzels crushed – about 4 cups whole
- ¾ cup unsalted butter melted – add 2 tablespoons more if the mixture seems too dry
- ¼ cup granulated sugar
CREAM CHEESE LAYER:
- 12 ounces cream cheese softened
- 1 cup granulated sugar
- 8 oz container Cool Whip thawed
GELATIN LAYER:
- 2 boxes 3 ounces each raspberry Jello
- 2 cups boiling water
- 12 ounces frozen raspberries
TOPPINGS: (all optional)
- Cool Whip thawed
- Fresh or frozen raspberries
- Pretzels
Instructions
PREP OVEN AND BAKING DISH:
- Move the oven rack to the middle position and preheat oven to 350 degrees F.
- Lightly spray a 13×9 baking dish with non-stick cooking spray.
MAKE CRUST:
- Add pretzels to a food processor and finely crush them or use a resealable bag and rolling pin to crush them.
- Pour pretzels into a large bowl.
- Sprinkle with sugar.
- Melt butter and mix in with pretzels and sugar until well combined.
- Spread the mixture into the prepared baking dish and press firmly into the baking dish.
- Bake for 10 minutes or until lightly golden.
- Cool completely, about 45 minutes.
MAKE CREAM CHEESE LAYER:
- In a large bowl, beat together cream cheese and sugar until fluffy, about 2 minutes.
- Fold in whipped topping until completely combined.
- Spread the mixture evenly over the crust.
- Chill in the refrigerator for at least 1 hour or until set.
MAKE GELATIN LAYER:
- In a large bowl, dissolve raspberry Jello with boiling water.
- Stir in frozen raspberries until well combined.
- Chill in the refrigerator for about 15 minutes or until partially set.
- Pour the Jello mixture over the cream cheese layer.
- Chill in the refrigerator until firm, at least 3 hours.
SERVE:
- Serve with toppings of your choice.
Russ says
what can I use instead of Cool Whip? Whipping cream????
Jess Jankowski says
Hi, you can substitute homemade whipped cream for the cool whip. However, we have found that Cool Whip typically holds up better in layered dishes like this over whipped cream.
Beth says
Yummo! This is just about my favorite dessert in the world, and I’m always eager to try yet another variation. This one looks super tasty.
Katherine says
I love serving this pretzel salad for a party! Soooo good.
Kushigalu says
What an interesting layered dessert salad. Have never tried something like this before. Thanks for sharing.
stephanie says
This is a recipe my grandmother used to make. She’s been gone for almost 30 years now and every time I see it I want to make it. I’m going to try it today!