Description
Raspberry Pretzel Salad is a classic sweet-and-salty layered dessert featuring a crunchy pretzel crust, creamy cheesecake layer, and bright raspberry Jell-O topping. Perfect for holidays, potlucks, and summer gatherings.
Ingredients
-
- Pretzel Crust:
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tbsp sugar
-
- Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 8 oz whipped topping
- Raspberry Layer:
- 1 box (6 oz) raspberry Jell-O
- 2 cups boiling water
- 2 cups frozen raspberries
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, melted butter, and sugar; press into the bottom of a 9×13-inch pan.
- Bake crust for 10 minutes, then cool completely.
- Beat cream cheese and sugar until smooth, then fold in whipped topping.
- Spread cream cheese mixture over the cooled crust, making sure to seal edges to prevent Jell-O leakage.
- Dissolve raspberry Jell-O in boiling water, then stir in frozen raspberries until mixture begins to thicken.
- Pour raspberry mixture over the cream cheese layer.
- Refrigerate at least 4 hours or until fully set.
- Slice and serve chilled.
Notes
- Be sure the cream cheese layer fully reaches the edges—this prevents soggy crust.
- Swap raspberries for strawberries or mixed berries.
- Use sugar-free Jell-O for a lighter version.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baked + Chilled
- Cuisine: American