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–+ servings

Raspberry Pretzel Salad

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A deliciously bright and creamy dessert featuring a salty pretzel crust, a fluffy cream cheese filling, and a glossy raspberry Jell-O topping studded with fresh raspberries.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups crushed pretzels About 6–7 ounces whole pretzels, crushed
  • 3/4 cup melted butter
  • 1/4 cup sugar For crust
For the filling
  • 1 cup granulated sugar For filling
  • 1 (8 oz) package cream cheese, softened Use full-fat for best texture
  • 1 (8 oz) container whipped topping, thawed
For the topping
  • 1 (6 oz) package raspberry gelatin (Jell‑O)
  • 2 cups boiling water
  • 2 cups fresh raspberries Can substitute with thawed and drained frozen raspberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Mix the crushed pretzels, melted butter, and 1/4 cup sugar in a bowl until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9x13-inch pan.
  4. Bake for 10 minutes.
  5. Remove and cool completely.
Filling
  1. Beat the softened cream cheese with 1 cup sugar until smooth and creamy.
  2. Gently fold in the whipped topping until the mixture is uniform and airy.
  3. Spread this cream-cheese layer evenly over the cooled pretzel crust.
Topping
  1. In a heatproof bowl, dissolve the raspberry gelatin in 2 cups boiling water, stirring until fully dissolved.
  2. Let the gelatin cool slightly but not set.
  3. Stir the fresh raspberries into the slightly cooled gelatin, then pour the mixture carefully over the cream-cheese layer.
  4. Spread gently if necessary to cover the surface.
Setting
  1. Refrigerate the pan for at least 4 hours, or until the gelatin is fully set.
  2. Cut into squares and serve chilled.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 220mgFiber: 1gSugar: 18g

Notes

For best texture, use full-fat cream cheese. Allow layers to cool to avoid blending. Serve with additional whipped topping or raspberries for garnish.
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