Go Back
–+ servings
A glass dish with mixed berry pretzel salad, featuring a berry-topped red gelatin dessert, partially served on a wooden table alongside scattered pretzels and a small bowl of mixed berries.
Print Recipe
No ratings yet

Mixed Berry Pretzel Salad

This colorful twist on a classic dessert brings fresh flavor and patriotic flair to your summer table. No fuss, just layers of goodness.
Prep Time30 minutes
Cook Time10 minutes
Chill Time4 hours
Total Time44 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 313kcal
Author: Laura

Ingredients

For the crust:

  • 2 1/2 cups crushed pretzels
  • ¾ cup unsalted butter melted
  • ¼ cup sugar

For the cream cheese layer:

  • 8 oz cream cheese softened
  • ¾ cup sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract

For the mixed berry layer:

  • 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries, etc.)
  • 6 oz berry-flavored Jello (such as strawberry or raspberry)
  • 2 cups water

Optional toppings:

  • Additional berries
  • Additional pretzels
  • Whipped topping

Instructions

Prepare the crust:

  • Preheat oven to 375°F (190°C)
  • Spray a 13x9-inch baking dish with nonstick spray and set aside
  • Use a food processor to crush pretzels into coarse crumbs (about 2 ½ cups)
  • In a medium bowl, mix crushed pretzels with melted butter and sugar
    A glass bowl holds a delightful mix of melted butter, chopped nuts, sugar, and crushed graham crackers on a marble surface, reminiscent of the crunchy base one might find in a mixed berry pretzel salad.
  • Press the mixture into the bottom of the prepared dish
    A glass bowl filled with a crumbly mixture of crushed nuts and spices, perfect for adorning a mixed berry pretzel salad, rests elegantly on a marble countertop.
  • Bake for 10 minutes, then cool completely
    A glass baking dish filled with an even layer of crumbly, golden-brown streusel topping sits on a marble surface, reminiscent of a delightful mixed berry pretzel salad.

Make the cream cheese layer:

  • In a stand mixer, beat cream cheese, sugar, and vanilla on low speed until smooth
    Cream cheese, sugar, and vanilla extract in a stainless steel mixing bowl on a marble countertop, ready to transform into a delightful mixed berry pretzel salad.
  • In a separate bowl, whip heavy cream to stiff peaks
    A stainless steel bowl containing whipped cream for a delightful Mixed Berry Pretzel Salad sits on a white marble surface.
  • Gently fold whipped cream into the cream cheese mixture
  • Spread evenly over the cooled pretzel crust, all the way to the edges
    A rectangular glass baking dish filled with a smooth layer of white frosting, reminiscent of a Mixed Berry Pretzel Salad, sits elegantly on a marble countertop.
  • Chill for at least 30 minutes

Make the Jello topping:

  • In a saucepan, bring 2 cups of water to a boil
  • Remove from heat and stir in Jello mix until dissolved
  • Let the Jello cool to room temperature

Assemble the salad:

  • Remove the chilled dish from the fridge
    A rectangular glass baking dish filled with a smooth layer of white frosting, reminiscent of a Mixed Berry Pretzel Salad, sits elegantly on a marble countertop.
  • Spread sliced or whole berries over the cream cheese layer
    A glass dish featuring a Mixed Berry Pretzel Salad, topped with strawberries, blueberries, raspberries, and blackberries on a light cream base.
  • Pour the room temperature Jello evenly over the top
    A glass dish brimming with red gelatin is crowned with a medley of berries—raspberries, blackberries, and blueberries—evoking the sweet charm of a Mixed Berry Pretzel Salad, all elegantly displayed on a cool marble surface.
  • Chill for 3–4 hours, or until fully set

To serve:

  • Top with whipped topping, extra berries, and pretzels if desired
    A slice of Mixed Berry Pretzel Salad graces a plate, featuring layers of red gelatin and cream, topped with strawberries, blackberries, raspberries, and blueberries. A piece is delicately cut with a fork.

Video

Notes

Store covered in the refrigerator for up to 2 days
 

Nutrition

Serving: 1 Serving | Calories: 313kcal | Carbohydrates: 27g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 103mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.1mg