The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone in my family LOVES. Plump raspberries, creamy whipped topping, and a crunchy caramelized pretzel layered together make this a real treat!
How to Make Raspberry Pretzel Salad
- Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9×13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.
- Pour the jello over the cream cheese layer add the raspberries and refrigerate for 2-3 hours before serving!
Can you make Raspberry Pretzel Salad ahead of time?
Yes! This is a great salad that can be made the night before and kept refrigerated until ready to eat. Another festive Jello salad you can make ahead is my Christmas Ribbon Salad .
What kind of pretzels are best for a Pretzel Salad?
I recommend using small, salted pretzels. Either pretzel sticks or traditional pretzel twists are great to crush. Salted hard pretzels add the salty taste and texture that makes this salad so good. Smaller pretzels are easier to crush and measure. You will measure 2 1/2 cups pretzels crushed. Use a blender or food processor to crush the pretzels.
What can you use instead of pretzels?
- Bischoff cookies
- Graham crackers
- Vanilla wafers
- Nuts: almonds, cashew, pecans, or walnuts (crushed)
Do you follow the Jell-O package instructions?
No, bring 2 cups of water to a boil and whisk in raspberry jello . Remove from heat and allow to cool slightly. Leave at room temperature and do not refrigerate.
Can you use other fruit instead of Raspberries?
Yes! Substitute fresh or frozen fruit for raspberries and fruit jello for the raspberry jello.
- Peach Pretzel Salad
- Pineapple Pretzel Salad
- Mandarin Pretzel Salad
- Strawberries Pretzel Salad
- Tropical Pretzel Salad
Can you substitute the cool whip for whip cream?
Cool whip is the best and most recommended whip for this recipe. It sets up well and lays on the pretzel crust without making the pretzel crust soft or mushy like the whipping cream does.
Looking for more barbecue side salads?! Here you go!
- Honey Lime Poppy Seed Fruit Salad
- Creamy Poppyseed Fruit Salad
- Blackberry Lime Fruit Salad
- Fluffy Lime Jello Salad
- Creamy Grape Salad Recipe
- Very Berry Cheesecake Salad
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Ingredients1x2x3x
- ▢ 2 cups water
- ▢ 1 (6-ounce) box instant raspberry jello
- ▢ 2 ½ cups crushed pretzels
- ▢ 3 tablespoons brown sugar
- ▢ ¾ cup unsalted melted butter
- ▢ 1 (8-ounce) package softened cream cheese
- ▢ 1 cup granulated sugar
- ▢ 1 (8-ounce) container of Cool Whip
- ▢ 1 (16-ounce) container of fresh raspberries sliced, or 1 (10-ounce) package frozen raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Bring 2 cups water to a boil and whisk in 1 (6-ounce) box instant raspberry jello . Remove from the heat and allow to cool slightly.
- In a mixing bowl, combine 2 ½ cups crushed pretzels , 3 tablespoons brown sugar , and ¾ cup unsalted melted butter . Press into a lightly greased 13 x 9 x 2-inch pan. Bake for 8 minutes and remove from oven. Let cool completely.
- In a large bowl, add 1 (8-ounce) package softened cream cheese and 1 cup granulated sugar . Using an electric hand mixer, blend together until creamy. Fold in 1 (8-ounce) container of Cool Whip .
- Spread the mixture over the top of the pretzel crust completely to the edges so the jello doesn’t leak through.
- Pour the cooled jello mixture over the cream cheese layer. Add 1 (16-ounce) container of fresh raspberries on top and refrigerate for 2-3 hours before serving!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Raspberry Pretzel Salad
Ingredients
- 2 cups water
- 1 (6-ounce) box instant raspberry jello
- 2 ½ cups crushed pretzels
- 3 tablespoons brown sugar
- ¾ cup unsalted melted butter
- 1 (8-ounce) package softened cream cheese
- 1 cup granulated sugar
- 1 (8-ounce) container of Cool Whip
- 1 (16-ounce) container of fresh raspberries sliced, or 1 (10-ounce) package frozen raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Bring 2 cups water to a boil and whisk in 1 (6-ounce) box instant raspberry jello . Remove from the heat and allow to cool slightly.
- In a mixing bowl, combine 2 ½ cups crushed pretzels , 3 tablespoons brown sugar , and ¾ cup unsalted melted butter . Press into a lightly greased 13 x 9 x 2-inch pan. Bake for 8 minutes and remove from oven. Let cool completely.
- In a large bowl, add 1 (8-ounce) package softened cream cheese and 1 cup granulated sugar . Using an electric hand mixer, blend together until creamy. Fold in 1 (8-ounce) container of Cool Whip .
- Spread the mixture over the top of the pretzel crust completely to the edges so the jello doesn’t leak through.
- Pour the cooled jello mixture over the cream cheese layer. Add 1 (16-ounce) container of fresh raspberries on top and refrigerate for 2-3 hours before serving!
Video
Nutrition
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Raspberry Pretzel Salad https://therecipecritic.com/raspberry-pretzel-salad/
