Description
Raspberry Pretzel Salad is a sweet-and-salty layered dessert with a crunchy pretzel crust, creamy cream cheese filling, and a bright raspberry gelatin topping. Chill it until set and serve it at parties, potlucks, and family gatherings.
Ingredients
Pretzel Crust
2 cups finely crushed pretzels
¾ cup unsalted butter, melted
3 tablespoons granulated sugar
Cream Cheese Layer
8 ounces cream cheese, softened
¾ cup granulated sugar
8 ounces whipped topping, thawed
Raspberry Layer
2 packages (3 ounces each) raspberry gelatin dessert mix
2 cups boiling water
2 cups frozen raspberries, thawed and drained
Instructions
1. Preheat the oven to 350°F (175°C).
2. Combine the crushed pretzels, melted butter, and 3 tablespoons sugar. Press firmly into the bottom of a 9-by-13-inch baking dish.
3. Bake the crust for 10 minutes. Let it cool completely.
4. Beat the softened cream cheese and ¾ cup sugar until smooth. Fold in the thawed whipped topping.
5. Spread the cream cheese mixture over the cooled crust, making sure it reaches the edges. Refrigerate while preparing the topping.
6. Stir the raspberry gelatin into the boiling water until fully dissolved. Let it cool until no longer hot.
7. Gently fold the thawed, drained raspberries into the cooled gelatin.
8. Spoon the raspberry mixture over the cream cheese layer and spread evenly.
9. Cover and refrigerate for 4–6 hours, or until fully set. Cut into squares and serve chilled.
Notes
Cool the pretzel crust completely before adding the cream cheese layer.
Spread the cream cheese mixture all the way to the edges to help prevent gelatin from leaking into the crust.
Let the gelatin cool before pouring it over the filling.
Refrigerate covered for up to 3 days. The crust may soften over time.
Freezing is not recommended because the gelatin and creamy layer may change texture.
- Prep Time: 25
- Cook Time: 10
- Cuisine: American