Raspberry Pretzel Salad
This Raspberry Pretzel Salad is a layered dessert with a base of crushed pretzels and two layers of cream cheese filling and raspberry jello.
Servings: 12 squares
Ingredients
For the crust:
- 2 cups pretzels crushed
- ½ cup butter unsalted, melted
- 3 Tbsp sugar granulated
For the filling:
- 1 8 oz package cream cheese softened to room temperature
- 1 8 oz container whipped topping thawed
- 1 cup sugar granulated
For the topping:
- 2 cups raspberries fresh or frozen and thawed
- 1 6 oz package raspberry jello
- 2 cups water boiling
Instructions
- Preheat the oven to 350F degrees.
- In a medium mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar.
- Press into the bottom of a 9x13 baking dish and bake in the oven for 10 minutes. Remove and allow the pretzel crust to fully cool.
- In a large mixing bowl, blend the cream cheese and granulated sugar until smooth with an electric mixer.
- Fold the whipped topping into the cream cheese mixture until just combined.
- Spread the cream cheese mixture over the cooled pretzel crust and place the baking dish into the refrigerator for 1 hour to chill and set. (This step is important to prevent the jello layer from dripping down into the pretzel crust).
- Prepare the raspberry jello topping. Mix together the boiling water with the raspberry jello until dissolved. Allow to fully cool.
- Place the raspberries over the top of the chilled cream cheese layer and pour the cooled jello mix over the raspberries. Return to the refrigerator and chill for at least 2-4 hours or overnight until the jello is fully set and firm.
- Slice and serve with a dollop of whipped cream, enjoy!
Notes
Store any leftovers in the refrigerator for 2-3 days in an airtight container.
Experiment with different fruit and jello combinations such as blueberries and blue Raz jello or fresh sliced cherries with cherry jello.