0 from 3 votes
Raspberry Pretzel Salad
Raspberry Pretzel Salad is a delicious no bake dessert that is perfect for any occasion. Each bite is loaded with sweet and salty flavors.
Prep Time
20 mins
Chill
4 hrs
Total Time
4 hrs 20 mins
Servings: 12
Calories: 397 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the pretzel crust:
- 2 1/2 cups crushed pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter melted
For the cream cheese layer:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces whipped topping thawed
For the raspberry layer:
- 2 3-ounce packages raspberry flavored gelatin
- 2 cups boiling water
- 2 cups cold water
- 4 cups fresh raspberries
Instructions
- In a medium bowl, mix crushed pretzels, granulated sugar, and melted butter until well combined.
- Press the pretzel mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the next layer.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the pretzel crust, making sure to spread it to the edges to create a seal. This prevents the jello from seeping into the pretzel layer. Refrigerate while preparing the final layer.
- In a large bowl, dissolve the raspberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved. Stir in 2 cups of cold water.
- Refrigerate the gelatin mixture for about 30 minutes or until it starts to thicken slightly but is not set.
- Gently fold the fresh raspberries into the partially thickened gelatin.
- Carefully pour the raspberry gelatin mixture over the cream cheese layer.
- Refrigerate for at least 4 hours or overnight until the gelatin is fully set.
- Cut into squares and serve chilled. Enjoy!
Cup of Yum
Notes
- Make sure the cream cheese is fully softened to room temperature for a smooth, lump-free mixture.
- Allow the jello to cool and start to thicken before adding raspberries. This prevents the fruit from all sinking to the bottom.
- This is best served the day it was made or the next day. However, it will last for 2-3 days refrigerated as long as it's stored in an airtight container. The pretzel crust will get softer as it's stored.
Nutrition Information
Calories
397kcal
(20%)
Carbohydrates
38g
(13%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
50mg
(17%)
Sodium
314mg
(13%)
Potassium
148mg
(4%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
636IU
(13%)
Vitamin C
11mg
(12%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 397
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 314mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.