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Delicious Easy Raspberry Pretzel Salad with layers of pretzel crust, cream cheese, and raspberry jello.

Raspberry Pretzel Salad

A fun and fruity dessert that layers a crunchy pretzel crust, creamy cheese, and a refreshing raspberry topping, perfect for potlucks.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups crushed pretzels Any salted pretzels work.
  • 1/2 cup melted butter To bind the crust.
  • 1/4 cup sugar For the crust.
Creamy Layer Ingredients
  • 8 oz softened cream cheese Use good quality for richer flavor.
  • 1/2 cup sugar For sweetening the cream cheese layer.
  • 8 oz whipped topping Like Cool Whip or homemade whipped cream.
Raspberry Layer Ingredients
  • 1 box raspberry gelatin One large box or two small boxes.
  • 2 cups boiling water To dissolve the gelatin.
  • 1 cup cold water To cool the gelatin.
  • 2 cups fresh raspberries Frozen also works, do not thaw.

Method
 

Preparation of Crust
  1. Preheat the oven to 350°F (175°C).
  2. Crush the pretzels, mixing them with melted butter and sugar.
  3. Press the mixture into a 9x13 dish and bake for about 10 minutes.
  4. Allow the crust to cool completely.
Making the Creamy Layer
  1. Beat softened cream cheese with sugar until smooth.
  2. Fold in whipped topping and spread over the cooled crust, touching the edges.
Adding the Raspberry Layer
  1. Dissolve raspberry gelatin in boiling water and add cold water to cool.
  2. Let it cool down before adding raspberries.
  3. Gently pour the gelatin mixture over the creamy layer.
Chilling
  1. Refrigerate until fully set, preferably overnight.

Notes

Tips: Cool the crust fully, spread the cream layer to the edges, ensure gelatin is cool before pouring, and handle raspberries gently to keep them whole.