Go Back
Raspberry pretzel salad with a creamy layer, red gelatin, and whole raspberries on a crushed pretzel crust.

Raspberry Pretzel Salad with Cream Cheese

Layered raspberry pretzel salad with a crunchy pretzel crust, creamy whipped topping filling, and a soft raspberry gelatin top. 230 calories, serves 12.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method

Ingredients
  

Pretzel Crust
  • 2 cups pretzels 240 g, crushed
  • 3/4 cup unsalted butter 170 g, melted
  • 3 tablespoons granulated sugar 38 g
Cream Cheese Layer
  • 8 oz cream cheese 227 g, softened
  • 1 cup granulated sugar 200 g
  • 8 oz whipped topping 227 g
Raspberry Gelatin Topping
  • 1 package raspberry gelatin 6 oz
  • 2 cups boiling water
  • 2 cups frozen raspberries

Method
 

Pretzel Crust
  1. Set oven to 350°F (175°C).
  2. In a mixing bowl, stir together the crushed pretzels, melted butter, and 3 tablespoons sugar.
  3. Firmly press the mixture into the bottom of a 9×13-inch baking dish.
  4. Bake the crust for 10 minutes, then allow it to cool completely.
Cream Cheese Layer
  1. Beat the softened cream cheese with 1 cup granulated sugar until smooth.
  2. Gently fold in the whipped topping.
  3. Spread the cream mixture over the cooled pretzel crust.
Raspberry Gelatin Topping
  1. Dissolve the raspberry gelatin in 2 cups boiling water.
  2. Add the frozen raspberries to the gelatin mixture.
  3. Pour the gelatin mixture over the creamy layer.
  4. Refrigerate for at least 4 hours, or until fully set.
  5. Slice into squares or rectangles to serve.