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Raspberry Pretzel Salad

A delightful dessert that combines a crunchy pretzel crust with creamy layers and a tart raspberry topping, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed pretzels The salty twisty kind from any old bag
  • 3/4 cup melted unsalted butter
  • 3 tablespoons sugar
For the creamy layer
  • 1 package cream cheese, softened (8 ounces) Super key for that yummy middle layer
  • 1 cup sugar For the creamy stuff
  • 1 container whipped topping (8 ounces) Cool whip
For the topping
  • 1 large pack raspberry gelatin (6 ounces) That's Jell-O for most folks
  • 2 cups boiling water
  • 2 cups frozen raspberries Fresh raspberries can be used too

Method
 

Preparation
  1. Smash up the crushed pretzels in a Ziploc bag using a rolling pin.
  2. Mix the crushed pretzels with melted butter and sugar, then press the mixture into a baking dish.
  3. Bake the crust for about 10 minutes until it holds together. Allow it to cool completely.
Cream Layer
  1. In a mixer, beat the softened cream cheese with the sugar until smooth.
  2. Fold in the whipped topping until well combined.
  3. Spread the cream mixture over the cooled pretzel crust, ensuring it reaches the edges.
Topping
  1. Dissolve raspberry gelatin in boiling water, and stir well.
  2. Mix in the frozen raspberries until the mixture thickens slightly.
  3. Pour the raspberry mixture carefully over the cream layer.
Chill
  1. Refrigerate the dish and let it set for at least 2-4 hours, or overnight for best results.

Notes

Raspberry pretzel salad gets better after sitting a few hours or overnight. The layers meld together, enhancing the flavor.