Raspberry Pretzel Salad Recipe
User Reviews
5
Raspberry Pretzel Salad Recipe
Description
Raspberry Pretzel Salad Recipe combines a crunchy base made from crushed pretzels, sugar, and melted butter, baked to set a flavorful crust. Over this, a middle layer of sweetened cream cheese is folded with whipped topping, creating a smooth, creamy foil to the salty crust. The top layer consists of raspberry gelatin dissolved in hot water, mixed with frozen raspberries to add fruity brightness and a soft, slightly firm texture upon chilling.
The contrast between the salty pretzel base and the sweet, creamy middle, finished with a fresh raspberry topping, gives the dessert unique textural layers and a balanced flavor profile. It requires chilling between the cream cheese and gelatin layers to set properly and maintain distinct layers.
This dessert is best served chilled and can be sliced into bars or squares. It pairs well with simple coffee or tea and is an eye-catching choice for potlucks or gatherings, thanks to its colorful presentation and blend of sweet and tart flavors.
Ingredients
Crust
- 2 1/2 cups pretzels
- 3 Tablespoons granulated sugar
- 1/2 cup butter melted, salted
Middle
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 8 ounces whipped topping thawed (or 1 1/2 cups heavy cream, whipped, brand Cool Whip
Top
- 2 (3-ounce) boxes raspberry jello (or one 6-ounce box)
- 2 cups water
- 12 ounces raspberries frozen
Instructions
- Preheat oven to 350 degrees F.
- Place pretzels in a large ziploc bag and crush with a rolling pin. Transfer to a bowl and add sugar and melted butter, stirring to combine. Press into the bottom of a 9x13-inch baking dish with the bottom of a measuring cup. Bake for 10 minutes, then remove from oven and cool completely.
- In a large bowl, beat the cream cheese and sugar with an electric hand mixer until smooth. Fold in the Cool Whip with a spatula, then spread over the pretzel crust in an even layer, taking care to press all the way to the edges of the pan to create a seal that will prevent the jello layer from seeping through. Chill in the fridge for 30 minutes.
- While the middle layer chills in the fridge, microwave the water for 3-5 minutes, until boiling, then stir jello into the hot water until dissolved. Add frozen raspberries and stir.
- Once the cream cheese layer has chilled and the jello has cooled, gently pour the raspberry jello mixture over the cream cheese layer. Refrigerate until the jello is completely set, around 2 to 3 hours.
- Slice into squares and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 421mg | 18% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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