Raspberry Pretzel Salad
This Raspberry Pretzel Salad is no salad at all. Don’t let that rascally name fool you! But what it IS, is a JELLO salad! And Jello salads don’t need any of your pesky vegetables. They’re all weird ingredients and maybe a fruit. And dang it if they’re not popular.
This “pretzel salad” is a prime example. It’s got a crunchy pretzel layer, a smooth creamy whipped
And let me tell you, this raspberry pretzel salad will be the first thing to disappear from the potluck table. No cookout or barbecue is complete without it. It’s old-fashioned, AND it tastes cool, creamy, and delicious.
Two Things About This Recipe
- Typically this recipe is made with strawberries but fresh raspberries make this a unique version of the recipe. And tasty too!
- Most people make this in a 9×13 and you CAN do it that way. But making it in an 8×8 pan makes all your layers THICK.
What you need to make Raspberry Pretzel Salad
You do need to plan for this recipe, not only to make the recipe but for it to set up. But it’s worth it!
- crushed pretzels
- sugar (Skip sugar? Try these easy swaps)
- flour
- melted butter
- cream cheese, softened
- powdered sugar (Running low on powdered sugar? Here’s what to use instead)
- vanilla extract
- heavy whipping cream
- fresh raspberries
- raspberry Jello
- boiling water
More Old-Fashioned Recipes
You know we are fans of old-fashioned recipes such as our favorite desserts No-Bake Éclair Cake or the Lemonade Icebox Pie. We love them!
How To Store This Salad
This salad must be stored in the refrigerator. Be sure you cover it tightly with plastic wrap. You don’t want this salad to taste like “fridge air.” This should last 3-4 days in the fridge but be aware that the crispy bottom layer will get soft after a day or two.
Raspberry Pretzel Salad
Ingredients
Crust Layer
- 1 ½ cups crushed pretzels
- 2 Tablespoons sugar
- 2 Tablespoons flour
- 6 Tablespoons butter melted
Whipped Layer
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
Jello Layer
- 8 oz. raspberries
- 1-5 oz. Box raspberry jello
- 1 ½ cups boiling water
Instructions
- Combine crust ingredients in a small mixing bowl and mix well
- Dump into a 8×8 inch dish, and press in
- Refrigerate while working on the next step
- Beat whipping cream and vanilla together until stiff, set aside
- In another bowl beat cream cheese and powdered sugar together until smooth
- Fold in whipped cream
- Spread over pretzel crust
- Arrange raspberries over whipped layer
- Place back in refrigerator
- Combine water and jello and stir until jello is dissolved
- Let cool until lukewarm. Don’t let it cool too much, or it will get stiff, but you don’t want it to cook the berries or melt the cream cheese, so cool just until cool
- Pour over dessert, and place back in refrigerator until jello is set, this could take as little as an hour
- Cut into squares as desired and serve
- if you need to chill this longer cover tightly and serve chilled
