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A close up overhead picture of a slice of Raspberry Pretzel Salad on a white plate.
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5 from 4 votes

Raspberry Pretzel Salad

Raspberry Pretzel Salad is a layered dessert with a sweet pretzel crust, cream cheese layer, and a Raspberry Jello layer.
Prep Time20 minutes
Cook Time10 minutes
Chill and Cooling Time5 hours
Total Time5 hours 30 minutes
Course: Dessert, Side Dish
Cuisine: American
Keyword: Jello, pretzels, raspberry
Servings: 12 people
Calories: 376kcal
Author: An Easy Budget Recipes Original!
Cost: $14.48

Equipment

  • mixing bowls
  • 13x9-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
US Customary - Metric

Instructions

PREP OVEN AND BAKING DISH:

  • Move the oven rack to the middle position and preheat oven to 350 degrees F.
  • Lightly spray a 13x9 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.

Nutrition

Serving: 1slice | Calories: 376kcal | Carbohydrates: 41g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 273mg | Potassium: 134mg | Fiber: 2g | Sugar: 27g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg