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Raspberry Pretzel Salad is a delicious no bake dessert that is perfect for any occasion. Each bite is loaded with sweet and salty flavors.
Raspberry Pretzel Jello Salad can be served as a side dish or a dessert. The salty pretzel crust, cream cheese filling, and raspberry jello layer makes for a delicious recipe that everyone loves.
Each slice is loaded with sweety and salty flavors. I love making raspberries desserts such as this Easy Raspberry Cheesecake Bars Recipe and Raspberry Jello Salad. But this Raspberry Pretzel Salad is one my favorites.
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make Raspberry Pretzel Salad
- Recipe Tips
- What to Eat With Jello Salad?
- Frequently Asked Questions
- Raspberry Pretzel Salad Recipe
Why This Recipe Works
Raspberry Jell-O Pretzel Salad is so easy to make. I love saving oven space whether making this for the holidays or during the summertime.
This recipe can easily be made with strawberry jello or orange jello depending on the fruit. You might want to double the recipe if you are feeding a crowd. As this dessert will be the first to go.
Ingredients
- Crushed Pretzels – You can use any type of pretzels
- Butter – We used unsalted butter. Make sure it is melted to mix with crushed pretzels.
- Cream Cheese – For best results, make sure cream cheese has softened.
- Whipped Topping – We used cool whip
- Raspberry Flavored Gelatin – You can use other type of Gelatin. I usually use same jello with the type of fresh berries that I am used.
- Fresh Raspberries – You can also use Mandarin Oranges or Strawberries
Scroll to the bottom for the full recipe in the recipe card.
How to Make Raspberry Pretzel Salad
Step 1 – In a medium bowl, mix crushed pretzels, granulated sugar, and melted butter until well combined.
Step 2 – Press the pretzel mixture firmly into the bottom of a 9×13 inch dish. Refrigerate while preparing the next layer.
Step 3 – In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in the whipped cream topping until well combined.
Step 4 – Spread the sweet cream cheese filling evenly over the pretzel crust, making sure to spread it to the edges to create a seal. This prevents the jello from seeping into the pretzel layer. Refrigerate while preparing the final layer.
Step 5 – In a large bowl, dissolve the raspberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved. Stir in 2 cups of cold water. Refrigerate the gelatin mixture.
Step 6 – Gently fold the fresh raspberries into the partially thickened gelatin.
- Step 7 – Carefully pour the raspberry gelatin mixture over the cream cheese layer.
- Step 8 – Refrigerate for at least 4 hours or overnight until the gelatin is fully set.
- Step 9 – Cut into squares and serve chilled. Enjoy!
Recipe Tips
- Cream Cheese – Make sure the cream cheese is fully softened to room temperature for a smooth, lump-free mixture.
- Jello Mixture – Allow the jello to cool and start to thicken before adding raspberries. This prevents the fruit from all sinking to the bottom.
- Crust – The crust is made with crushed pretzels. We usually crush them in a food processor but you can also crush with a rolling pin in a zip lock bag.
- Pretzel Salad Layers – Make sure to completely cover the pan with all the layers. This ensures each bite is full of delicious layers.
What to Eat With Jello Salad?
Raspberry Jello Pretzel Salad is delicious served for any occasion. We have served it for Christmas, Thanksgiving and even our Summer BBQ’s. These are some of our favorite suggestions.
- Grilled BBQ Pork Chops
- Grilled Chicken Kabobs
- Upside Down Turkey
- Crock Pot Country Style Pork Ribs
- Texas Toast Sloppy Joes Recipe
Frequently Asked Questions
Can I Make With Frozen Raspberries?
We recommend making this dessert with fresh raspberries. If you prefer to use frozen, make sure to thaw in the fridge overnight. Then drain completely so extra moisture is not added to the jello mixture.
Can I Make Raspberry Pretzel Salad Ahead of Time?
To prevent the layers from getting soggy we think this is best served the day it was made or the next day.
How to Store Leftovers
Store the leftovers in the refrigerator for up to 2-3 days. Make sure to cover the dish with plastic wrap or store in an airtight container. The pretzel crust will get softer as it’s stored.
More Easy Raspberry Recipes
Easy Cookie
Raspberry Thumbprint Cookies
Easy Dessert
Easy Raspberry Cheesecake Bars Recipe
Easy Dip
Raspberry Cream Cheese Dip Recipe
We love to hear from you. If you make Raspberry Pretzel Salad Recipe, please leave us a comment or a star review.
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Raspberry Pretzel Salad
5 from 1 vote
Raspberry Pretzel Salad is a delicious no bake dessert that is perfect for any occasion. Each bite is loaded with sweet and salty flavors.
Prep Time 20 minutes mins
Chill 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Servings 12
Cuisine American
Course Dessert
Calories 397
Author Carrie Barnard
Ingredients
For the pretzel crust:
- 2 1/2 cups crushed pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter melted
For the cream cheese layer:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces whipped topping thawed
For the raspberry layer:
- 2 3-ounce packages raspberry flavored gelatin
- 2 cups boiling water
- 2 cups cold water
- 4 cups fresh raspberries
Instructions
In a medium bowl, mix crushed pretzels, granulated sugar, and melted butter until well combined.
Press the pretzel mixture firmly into the bottom of a 9×13 inch dish. Refrigerate while preparing the next layer.
In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in the whipped topping until well combined.
Spread the cream cheese mixture evenly over the pretzel crust, making sure to spread it to the edges to create a seal. This prevents the jello from seeping into the pretzel layer. Refrigerate while preparing the final layer.
In a large bowl, dissolve the raspberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved. Stir in 2 cups of cold water.
Refrigerate the gelatin mixture for about 30 minutes or until it starts to thicken slightly but is not set.
Gently fold the fresh raspberries into the partially thickened gelatin.
Carefully pour the raspberry gelatin mixture over the cream cheese layer.
Refrigerate for at least 4 hours or overnight until the gelatin is fully set.
Cut into squares and serve chilled. Enjoy!
Recipe Notes
Make sure the cream cheese is fully softened to room temperature for a smooth, lump-free mixture.
Allow the jello to cool and start to thicken before adding raspberries. This prevents the fruit from all sinking to the bottom.
This is best served the day it was made or the next day. However, it will last for 2-3 days refrigerated as long as it’s stored in an airtight container. The pretzel crust will get softer as it’s stored.
Nutrition Facts
Calories 397kcal, Carbohydrates 38g, Protein 16g, Fat 21g, Saturated Fat 13g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Trans Fat 0.5g, Cholesterol 50mg, Sodium 314mg, Potassium 148mg, Fiber 3g, Sugar 21g, Vitamin A 636IU, Vitamin C 11mg, Calcium 60mg, Iron 1mg
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