A classic sweet-and-salty dessert everyone loves!
If you’re looking for a dessert that perfectly balances crunchy, creamy, sweet, and tangy, Raspberry Pretzel Salad is the answer. This nostalgic layered treat is a crowd-favorite at holidays, potlucks, and family gatherings. Don’t let the name fool you—this is a dessert, not a salad, and one bite will have everyone asking for the recipe!
Ingredients
Pretzel Crust
2 cups crushed pretzels
¾ cup unsalted butter, melted
3 tbsp granulated sugar
Creamy Layer
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
8 oz (225 g) whipped topping (Cool Whip), thawed
Raspberry Layer
1 (6 oz / 170 g) box raspberry gelatin (Jell-O)
2 cups boiling water
2 cups frozen raspberries (do not thaw)
Instructions
Prepare the Crust
Preheat oven to 350°F (180°C).
In a bowl, mix crushed pretzels, melted butter, and granulated sugar.
Press firmly into the bottom of a 9×13-inch (23×33 cm) baking dish.
Bake for 10 minutes, then remove and let cool completely.
Make the Cream Layer
In a large bowl, beat cream cheese until smooth.
Add powdered sugar and mix well.
Gently fold in the whipped topping until fully combined.
Spread evenly over the cooled crust, making sure to seal the edges.
Prepare the Raspberry Layer
Dissolve raspberry gelatin in boiling water, stirring until fully dissolved.
Let cool slightly (about 10–15 minutes).
Stir in frozen raspberries.
Assemble & Chill
Carefully pour the raspberry mixture over the cream layer.
Refrigerate for at least 4 hours, or until fully set.
Serve
Slice into squares and serve chilled. Enjoy the perfect mix of salty crunch and fruity sweetness!
Tips
Make sure the crust is completely cool before adding the cream layer.
Sealing the cream layer to the edges prevents the gelatin from leaking through.
You can substitute strawberries if raspberries aren’t available.