Raspberry Pretzel Salad Recipe

Side view of a slice of raspberry pretzel salad.

4.75 from 4 votes

Raspberry Pretzel Salad Recipe

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!

Course Dessert, Salad

Cuisine American

Keyword raspberry pretzel salad

Prep Time 20

Cook Time 10

chill time 3

Total Time 3 30

Servings servings

Calories 369kcal

Author Sue Ringsdorf

Ingredients

For the pretzel crust:

2 ½ cups pretzels - crushed
3 Tablespoons granulated sugar
10 Tablespoons butter - melted

For the cream cheese layer:

8 oz. cream cheese - softened
3/4 cup granulated sugar
8 oz. Cool Whip

For the jello layer:

2 cups water
6 oz. raspberry jello
12 oz. frozen raspberries

Instructions

Make crust.

Preheat oven to 350 degrees. Place pretzels in a ziplock bag and use a rolling pin to crush.
Combine pretzels in a bowl with sugar and melted butter, and stir to combine. Transfer mixture to a 9x13 baking dish and press firmly into the bottom of the dish.
2 ½ cups pretzels, 3 Tablespoons granulated sugar, 10 Tablespoons butter
Bake crust for 10 minutes and then cool completely.

Make cream cheese layer.

Combine the cream cheese and sugar in a mixing bowl. Use a hand mixer to mix well. Then fold in the cool whip with a spatula.
8 oz. cream cheese, 3/4 cup granulated sugar, 8 oz. Cool Whip
Spread cream cheese mixture on top of the cooled pretzel crust, smoothing it gently to all areas of the dish, completely covering the pretzels.
Chill in the refrigerator for at least 30 minutes.

Make jello layer.

Boil the water in a large measuring cup (or bowl) until bubbly. Then add the jello and stir well until dissolved. Add frozen raspberries and stir so they are broken apart. Let this cool.
2 cups water, 6 oz. raspberry jello, 12 oz. frozen raspberries
Add the raspberry jello mixture to the cream cheese layer, gently spreading it evenly to all sides of the baking dish. Refrigerate until jello is set.
Slice into squares and serve.

Notes

We normally keep leftovers for about three days. Beyond that, the salad can get too soft.
This is a recipe that goes well with any holiday menu. We normally eat it at Thanksgiving but is great during the warmer summer months too.
This classic recipe is often made with strawberry jello and frozen strawberries instead of raspberries.

Nutrition