Introduction

Raspberry Pretzel Salad is a delightful layered dessert that combines salty, sweet, creamy, and fruity flavors in every bite. This no-bake treat features a crunchy pretzel crust, a smooth cream cheese layer, and a fresh raspberry gelatin topping, making it perfect for gatherings or potlucks.

A clear square glass dish shows a layered dessert with four visible layers. The bottom layer is light brown with a crumbly texture like crushed pretzels. On top of that is a thick, smooth white creamy layer. Above it is a bright red gelatin layer with small raspberries mixed in. The top layer is a glossy deep red raspberry topping with whole raspberries and a shiny surface. The dish is placed on a white marbled surface with soft focus stacks of white bowls and a white cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups salted pretzels (lightly crushed)
3 tbsp sugar
½ cup butter (melted)
8 oz cream cheese (softened)
½ cup sugar
1 tbsp lemon juice
8 oz cool whip (thawed)
6 oz package raspberry jello
2 cups water
4 cups frozen raspberries

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl or large ziplock bag, combine the crushed pretzels, 3 tablespoons of sugar, and melted butter. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Bake for 12 minutes, then remove and let it cool completely.
Step 3: While the crust cools, beat the softened cream cheese, lemon juice, and ½ cup sugar together until smooth and fluffy. Gently fold in the thawed cool whip. Spread this creamy mixture evenly over the cooled pretzel crust, making sure to seal the edges.
Step 4: Bring 2 cups of water to a boil. Stir in the raspberry jello mix until fully dissolved. Remove from heat and fold in the frozen raspberries. Pour this mixture carefully over the cream cheese layer. Refrigerate for 2 to 4 hours, or until the jello is fully set.

Tips & Variations

For extra crunch, lightly toast the pretzels before crushing them.
Use fresh raspberries instead of frozen if available, but reduce the boiling water slightly to compensate for extra moisture.
Try substituting different flavors of jello and matching fruits for a fun twist on this classic dessert.

Storage

Store Raspberry Pretzel Salad covered in the refrigerator for up to 3 days to maintain freshness. For best texture, avoid freezing. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly before slicing.

How to Serve

A square slice of dessert with three clear layers sits on a white plate over another white plate; the bottom layer is a crumbly, tan crust with bits of nuts or pretzels, the middle layer is a thick, smooth, white creamy filling, and the top layer is a glossy, bright red jelly with visible seeds or fruit pieces inside. In the background, a glass baking dish filled with the same dessert rests on a wooden surface with a white cloth nearby, all set against a white marbled texture. A fork lies next to the plates on the wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert in advance?

Yes, you can make Raspberry Pretzel Salad a day ahead. Just keep it refrigerated and cover it well to prevent it from absorbing any fridge odors.

What can I use instead of Cool Whip?

You can substitute regular whipped cream or a whipped topping of your choice if you prefer a homemade or natural alternative.

Raspberry Pretzel Salad Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

Raspberry Pretzel Salad is a delightful layered dessert featuring a buttery pretzel crust, a creamy and tangy cream cheese filling, and a vibrant raspberry gelatin topping studded with juicy frozen raspberries. This no-fuss, no-bake treat balances sweet and salty flavors with a refreshing fruity finish, perfect for potlucks, family gatherings, or anytime you crave a cool and colorful dessert.

Author: Maya
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 3 hours 32 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 1/2 cups salted pretzels (lightly crushed)
3 tbsp sugar
1/2 cup butter (melted)

Cream Cheese Layer

8 oz cream cheese (softened)
1/2 cup sugar
1 tbsp lemon juice
8 oz cool whip (thawed)

Jelly Topping

6 oz package raspberry jello
2 cups water
4 cups frozen raspberries

Instructions

Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the pretzel crust.
Prepare Crust: In a bowl or large ziplock bag, combine the lightly crushed pretzels, 3 tablespoons sugar, and melted butter. Pour this mixture evenly into a 9×13-inch pan and press firmly to form a compact crust. Bake the crust for 12 minutes, then remove from the oven and allow it to cool completely.
Make Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese, 1/2 cup sugar, and lemon juice together until the mixture is smooth and fluffy. Gently fold in the thawed cool whip until fully combined. Spread this creamy mixture evenly over the cooled pretzel crust, making sure to extend to the edges to create a seal for the topping.
Prepare Raspberry Jello Topping: Bring 2 cups of water to a boil on the stovetop. Stir in the raspberry jello mix until completely dissolved. Remove from heat and add the frozen raspberries, stirring gently to combine. Pour this mixture evenly over the cream cheese layer.
Chill and Set: Refrigerate the assembled dish for 2 to 4 hours, or until the gelatin is fully set and firm to the touch.

Notes

For easier slicing, use a sharp knife warmed slightly in hot water before cutting.
Ensure the pretzel crust is completely cool before adding the cream cheese layer to avoid melting.
Frozen raspberries can be substituted with fresh raspberries if preferred; adjust setting time accordingly.
This dessert is best served chilled and should be stored in the refrigerator.
If you prefer a less sweet dessert, reduce the sugar in the crust or cream cheese layer slightly.

Keywords: Raspberry Pretzel Salad, layered dessert, pretzel crust dessert, creamy raspberry dessert, no bake raspberry salad