5 from 66 votes
Raspberry Pretzel Salad
Raspberry Pretzel Salad is a layered dessert featuring a crunchy pretzel crust, a creamy sweetened cream cheese filling, and a raspberry gelatin topping with raspberries. The salty pretzel base contrasts with the sweet and tangy fruit layers, producing a balanced texture of crisp, creamy, and fruity elements. It's a chilled dessert well suited for parties or potlucks.
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 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.
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
- 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
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%)
Nutrition Facts
Serving: 12 servings
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.