Pretzel Salad
User Reviews
5
Pretzel Salad
Description
The recipe starts with crushed pretzels combined with light brown sugar and melted butter, forming a crisp crust when baked briefly. The next layer is whipped cream cheese mixed with powdered sugar and whipped heavy cream, which yields a light, fluffy cream topping that covers the crust and seals it to prevent jello seepage.
The final layer is prepared by dissolving raspberry jello in boiling water, then stirring in frozen raspberries before cooling slightly and pouring it over the cream cheese layer. Once refrigerated to set, the dessert offers a sweet and tart gelatinous fruit topping contrasting with the crunch of the pretzel base and the smooth middle cream layer.
This dessert is well suited for warm weather occasions and can be made one day ahead. Variations include substituting strawberries or other fruits for raspberries and using gluten-free pretzels for dietary needs. Using frozen berries helps the jello set faster, while fresh berries require layering before pouring jello.
Ingredients
- 2 cups pretzels crushed
- 3 Tablespoons light brown sugar
- ¾ cup butter , melted
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 2 cups water
- 6 ounce box raspberry jello
- 4 cups raspberries frozen
Instructions
- Preheat oven to 350 degrees F. Add crushed pretzels, light brown sugar and melted butter to a mixing bowl and stir to combine.
- Press firmly into a lightly greased 9x13 inch baking dish and bake for 10 minutes. Remove from oven and allow to cool completely.
- Meanwhile, beat the cream cheese and powdered sugar together until creamy. Add the whipping cream and beat until cream has stiffened into soft peaks.
- Spread the mixture over the top of the pretzel crust, spreading it all the way to edges of the pan on all sides (so the jello wont seep through).
- Boil 2 cups water. Add jello and stir until dissolved. Remove from heat and stir in frozen berries. Set aside to cool to room temperature, then pour into dish and refrigerate for 2-4 hours, until jello has set.
Notes
- Make this dessert up to one day in advance and keep refrigerated until serving.
- Use gluten-free pretzels to make a gluten-free version.
- Frozen berries help the jello set more quickly; if using fresh berries, layer them on top of the cream and then pour jello over gently.
- If you prefer chunkier pretzel pieces, crush them in a bag with a rolling pin instead of finely in a food processor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 78mg | 26% |
| Sodium | 405mg | 17% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 10mg | 11% |
| Calcium | 49mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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