The perfect blend of sweet & tart, this raspberry pretzel salad is the perfect dessert.
This dessert salad has an amazing pretzel base, with a middle layer of cool whip & cream cheese, and it's topped off with a delicious raspberry jello. It also uses real raspberries, which I absolutely love. I hope you all love it as much as I do.
If you are not a raspberry fan, you can substitute the raspberries for a fruit of your choice. I am also a huge blueberry fan, and I plan on making this again with blueberries. Another great idea would be to play with the middle layer by adding vanilla, and using strawberries as the top layer. You could create more of a strawberry shortcake salad that would be absolutely delicious.
Raspberry Pretzel Salad
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 14 servings
The perfect blend of sweet & tart, this raspberry pretzel salad is the perfect dessert.
Ingredients
- Pretzel Base:
- 3 cups crushed pretzels
- 3 tablespoons powdered sugar (I like using granulated sugar as well)
- 3/4 cups melted butter
- Cool Whip Middle Layer:
- 8oz cool whip – thawed
- 8oz cream cheese
- 1 cup powdered sugar
- 1 tablespoon lemon juice (optional)
- Raspberry Top Layer:
- 1 6oz package raspberry jello
- 2 cups boiling water
- 2 packages of frozen or fresh raspberries (you can use fresh raspberries)
Instructions
Pretzel Base
- Turn the oven on at 325 degrees. Crush the pretzels by placing them in a plastic bag and smash them with your fist. This is a great time to let out all of your frustration from the day, and really let it all out:-) Combine the crushed pretzels, powdered sugar, and melted butter in a large bowl and stir gently until evenly coated. Once it is all mixed, place in a 9 x 13 baking pan. Bake for 10 minutes.
Cool Whip Middle Layer
- Beat the cool whip, cream cheese, powdered sugar, and lemon juice in a large bowl. Chill in the fridge.
Raspberry Top Layer
- Combine the jello powder with 2 cups boiling water. Make sure the jello is completely dissolved before adding the raspberries. Once dissolved, add the raspberries to the bowl and gently stir. Set in the fridge until thickened.
- With your pretzel bottom layer ready to go, take out the cool whip middle layer and spread on the pretzels. Once the jello is thickened, spread the raspberry jello on top of the cool whip middle layer. Place in the fridge until your ready to eat it.
Notes
Thaw out the berries a little before adding them to the jello. The jello will set too fast it the berries go in frozen. Try not to make this too far ahead of time, as the pretzels will get a little soggy if they sit out too far ahead of time. Make sure the jello is completely dissolved before adding the berries, or the jello powder will not dissolve.
Have you ever tried subbing in gluten-free pretzels for this recipe? I would love to know if they would hold consistency!
No I haven’t Katelin. I will have to try it!
Yum! I’d totally eat at your house and I know my son would love this!!
Thanks Christina!
This is probably one of my favorite deserts! I love the sweet and salty taste. I will be making this soon!
Wow! Talk about satisfying a sweet tooth! Yum! This will be a big hit with my little guy!
My little man loves it:-)
This reminds me of something one of my aunt’s makes, I think it’s kind of an old-fashioned recipe. Which are always the best!