Go Back
–+ servings
A slice of layered dessert comprising a crumb crust, creamy middle layer, and red gelatin top, garnished with a raspberry, placed on a white plate.
Print Recipe
No ratings yet

Raspberry Pretzel Salad

Delight in the sweet and salty harmony of our Raspberry Pretzel Salad—a refreshing blend of creamy filling, tangy raspberries, and crunchy pretzel crust!
Prep Time20 minutes
Cooling Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 8 Servings
Calories: 441kcal
Author: Laura

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
    A glass bowl filled with a coarse, orange-brown seasoning mix, with a metal spoon resting inside, placed on a white marble surface.
  • Dump into a 8x8 inch dish, and press in
    A square baking pan filled with layered crumb mixture lined with parchment paper and secured with a pink binder clip on one side, placed on a marble surface.
  • Refrigerate while working on the next step
  • Beat whipping cream and vanilla together until stiff, set aside
    A glass mixing bowl filled with whipped cream on a marble surface.
  • In another bowl beat cream cheese and powdered sugar together until smooth
    A glass measuring cup containing powdered sugar and a block of butter on a white marble surface.
  • Fold in whipped cream
    A glass mixing bowl containing partially mixed white cream, likely whipped cream or frosting, on a white marble surface.
  • Spread over pretzel crust
    A square baking pan with a layer of graham cracker crust topped with a large dollop of cream cheese filling, prepared for further baking or processing.
  • Arrange raspberries over whipped layer
    A symmetrical arrangement of raspberries on a square cake in a beige baking pan on a white marble surface.
  • Place back in refrigerator
  • Combine water and jello and stir until jello is dissolved
    A clear bowl containing a bright red liquid, placed on a white marble surface.
  • 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
    Square baking dish filled with cherry-topped dessert featuring a shiny red glaze, placed on a white surface.
  • Cut into squares as desired and serve
    Top view of nine raspberry bars on a wooden serving board, with fresh raspberries in a bowl and two plates with raspberry bars, one partially eaten, on a white countertop.
  • if you need to chill this longer cover tightly and serve chilled

Video

Notes

You can make this in a 9x13 pan but the layers will be very thin

Nutrition

Serving: 1 serving | Calories: 441kcal | Carbohydrates: 41g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 370mg | Potassium: 149mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1090IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg