Raspberry Pretzel Salad

Raspberry Pretzel Salad is a long-time family favorite, combining a pretzel crust with cream cheese and jello layers. This universal recipe is the perfect addition to any meal, as a side or dessert!

Jello Pretzel Salad

It’s been a while since I made this recipe, but Mike asked to take it to a work luncheon so I decided it was time to share it with y’all. It’s a VERY common recipe it seems, and it brings back all the memories.

My mom made this recipe for most family holiday gatherings, and it brings a smile to my face when I think of the debate. Are you asking, “What debate?” 😀

Salad or Dessert?

There it is. THE debate. Is this recipe a salad or a dessert? My hubby thinks SALAD all the way, and I think DESSERT! C’mon y’all. Go look at my salad category and tell me this is a salad! Haha.

But we can all pretend that it’s a salad if that’s the way you wanna play. Ok, SALAD it is!

This classic recipe is often made with strawberry jello and frozen strawberries instead of raspberries. Both are excellent!

How to make this SALAD

Step 1
Make pretzel layer. Combine pretzels in a ziplock bag and use a rolling pin to crush the pretzels. It’s ok to have some bigger pieces. Combine pretzels in a mixing bowl with the sugar and melted butter. Stir well to combine and then press firmly into a 9×13 baking dish.

Step 2
Bake crust. Bake the crust in a preheated 350 degree oven for 10 minutes. Remove and let the crust cool completely. (I often place it in the refrigerator to speed up the process.)

Step 3
Prepare cream cheese layer. In another mixing bowl, use a hand mixer to combine the cream cheese and sugar until very well mixed. Then use a spatula to fold in the Cool Whip.

Step 4
Add cream cheese layer to pretzel crust. When the crust is completely cool, add the cream cheese mixture to the top, carefully spreading it to all edges of the dish.

Step 5
Make jello layer. Boil the water in the microwave, using a large measuring cup or bowl. Add jello and stir until dissolved. Then add the frozen raspberries and stir. Let cool.

Step 6
Add raspberry jello mixture to dish. When the jello mixture is cooled off, gently add it to the chilled cream cheese layer. Spread it carefully to all sides of the dish.

Step 7
Chill. Place the dish back in the refrigerator until the jello is completely set, about two hours.

Step 8
Serve. Cut the pretzel salad into 12 even squares and serve.

This is a recipe that goes well with any holiday menu. We normally eat it at Thanksgiving with turkey, dressing, mashed potatoes, sweet potato casserole, green beans, salad, and dinner rolls. But it is delicious with literally anything during any time of year!

Wouldn’t it be a great show-stopper over the 4th of July along with the classic hotdogs and potato chips?

Expert Tips

• Give yourself plenty of time when making this salad. I recommend making it while you’re making other things because you’ll need time for the pretzel layer to cool and for the jello to cool as well.
• Use a rolling pin instead of a food processor when making the crust. You want some bigger chunks of pretzels – not crushed.
• I recommend using full-fat cream cheese and cool whip. This layer holds the salad up, so using lighter ingredients may cause it to get watery too soon.
• When adding cream cheese layer, create a seal by smoothing it to all sides of the dish. Don’t leave any open spaces. If done properly, the jello layer will stay intact and not leak into the pretzel layer.

Recipe FAQs

Kitchen Tools Used: (affiliate links)

• Wood Rolling Pin
• Hand Mixer

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue