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Raspberry Pretzel Salad
Passing as a salad rather than a dessert in the Midwest, Raspberry Pretzel Jello Salad is sweet, salty, made with Jell-O, and topped with cool whip. It's a great make-ahead recipe that everyone will love!
Cook Time
3 hrs
Total Time
3 hrs
Servings: 12 servings
Calories: 297 kcal
Course:
Dessert , Salad
Cuisine:
American
Ingredients
For the pretzel crust:
- 2 cups pretzels crushed (about 8 ounces, see note 1)
- 3/4 cup butter melted (1 1/2 sticks)
- 3 tablespoons granulated sugar
For the filling:
- 1 (8 ounce) package cream cheese softened
- 1 cup granulated sugar
- 2 cups whipped topping thawed (from one 8-ounce container, see note 2)
- 2 (3 ounce) packages raspberry gelatin
- 2 cups boiling water
- 32 ounces frozen raspberries
- whipped topping for garnish, optional
- pretzels uncrushed, for garnish, optional
Instructions
To make the pretzel crust:
- Preheat oven to 350 degrees. In a medium bowl, add crushed pretzels, butter, and sugar. Toss well to combine.
- Press into an un-greased 9-inch by 13-inch baking dish. Bake 10 minutes. Remove from oven and cool to room temperature.
Cup of Yum
To make the filling:
- In a medium bowl, beat cream cheese and sugar until smooth. Stir in whipped topping until combined. Spread over pretzel crust and refrigerate until chilled (at least 30 minutes).
- In a large bowl, dissolve gelatin in boiling water. Stir in frozen raspberries and chill until partially set, about 15 to 20 minutes. Carefully pour or spoon over cream cheese filling.
- Chill until firm, about 4 to 6 hours. Garnish with additional whipped topping and pretzels if desired.
Notes
- Pretzels: To crush pretzels, place in a zipper-top plastic bag and crush with a rolling pin or mallet. Or, place in a food processor and pulse until crushed.
- Whipped topping: One 8-ounce container of whipped topping contains about 3 cups. This recipe calls for 2 cups whipped topping. You can use the last cup for garnish, if desired. Whipped topping is a little more stable than fresh whipped cream (it sets better and lasts longer in the refrigerator).
- Yield: This recipe will make 12 or 16 slices of salad depending on how you slice it.
- Storage: Store leftovers covered for up to 4 days in the refrigerator.
- Make ahead: Raspberry Pretzel Salad is best when made at least 8 hours in advance so the layers have a chance to really set and chill.
Nutrition Information
Serving
1slice
Calories
297kcal
(15%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
283mg
(12%)
Potassium
149mg
(4%)
Fiber
5g
(20%)
Sugar
26g
(52%)
Vitamin A
390IU
(8%)
Vitamin C
20mg
(22%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 297
% Daily Value*
| Serving | 1slice | |
| Calories | 297kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 283mg | 12% |
| Potassium | 149mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.