Raspberry Pretzel Salad

5 from 1 vote

This Raspberry Pretzel Salad dessert features a crunchy pretzel crust with a smooth cream cheese layer, topped with raspberry Jell-O and fresh raspberries. Simply crush pretzels, melt butter for the base, mix the creamy filling, and chill in layers for a refreshing treat perfect for any occasion.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Dessert, Side Dish

Cuisine: American

Keyword: Raspberry Pretzel Salad

Servings:

Calories: 354kcal

Author: Ryan Allen

Equipment

Ingredients

2½ cups pretzels crushed
¾ cup unsalted butter melted
½ cup brown sugar
¾ cup powdered sugar
8 ounces cream cheese softened to room temperature
1 teaspoon vanilla extract
8 ounces cool whip thawed in the refrigerator
6 ounces Raspberry Jell-O
12 ounces fresh or frozen red raspberries if frozen thaw in the refrigerator
2 cups boiling water
2 cups cold water

Instructions

Preheat the oven to 400°F and spray a 9x13 baking dish with nonstick cooking spray.
In a saucepan over medium heat, melt butter and brown sugar. Turn off the heat, add the crushed pretzels, and stir until completely coated.
Add the pretzels to the bottom of the prepared baking dish and press them down with a spoon. Then, bake for 5 minutes. Let it cool to room temperature.
While the pretzels cool, combine cream cheese, sugar, vanilla extract, and Cool Whip in a large bowl. Beat with an electric mixer until smooth. Gently spread over the pretzels, then refrigerate for 30 minutes.
Meanwhile, bring the water to a boil and stir in the Jell-O mix until fully dissolved. Then mix in cold water and let it cool to room temperature. Next, add the raspberries. Pour the cheesecake layer over the crust and refrigerate for 2 hours, or until set.

Notes

Be sure to fully cool the pretzel crust before adding the cream cheese layer to keep the crust crisp and sturdy.
Chill the cream cheese layer before pouring the Jell-O mixture to avoid blending of layers.
Use thawed raspberries that have been drained to prevent excess moisture from softening the dessert.
Store leftovers covered in the refrigerator for up to 3 days to keep the layers fresh and prevent the crust from getting soggy.

Nutrition