Raspberry Pretzel Salad
User Reviews
5
Raspberry Pretzel Salad
Description
The dessert begins with a crust made from crushed pretzels mixed with melted butter and sugar, which is baked to establish a firm, salty base. A smooth cream cheese layer blended with sugar and whipped topping follows, offering a sweet and creamy middle layer. After chilling to set, a raspberry gelatin mixture with frozen raspberries is carefully poured on top and further chilled until firm.
The pretzels deliver a crunchy, salty texture, contrasting with the soft, sweet cream cheese filling and the bright, fruity gelatin layer studded with raspberries. The preparation involves baking, mixing, and chilling steps to allow each layer to set properly.
Raspberry Pretzel Salad is typically served cold, sliced into pieces that show the distinct layers. Garnishes of extra whipped topping or whole pretzels are optional. This dessert is common for gatherings, providing a combination of flavors that appeals to a range of palates.
Leftover portions should be stored covered in the refrigerator for up to four days. Preparing the salad at least eight hours in advance is recommended to allow layers to fully set and flavors to meld.
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 water boiling
- 32 ounces raspberries frozen
- 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.
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
- Crush pretzels using a rolling pin, mallet, or food processor for the crust.
- Use whipped topping rather than fresh whipped cream for better stability and longer shelf life.
- The yield serves 12 to 16 slices, depending on portion size.
- Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead by assembling at least 8 hours before serving for best layering and chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 297 kcal
% 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.
User Reviews
Overall Rating
5
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