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–+ servings
Raspberry Pretzel Salad
Raspberry Pretzel Salad is a classic American layered dessert that masterfully combines sweet, salty, creamy, and fruity flavors. Despite its name, it’s not a salad in the traditional sense but a beloved potluck favorite, especially in the Midwest. This dish features a buttery crushed pretzel crust, a creamy whipped topping and cream cheese middle layer, and a vibrant raspberry gelatin topping packed with frozen raspberries. The contrast in textures and flavors makes it an unforgettable crowd-pleaser.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 301 kcal

Ingredients
  

Crust Layer:

  • 2 cups pretzels (crushed coarsely)
  • ¾ cup butter ( melted , or margarine)
  • 3 tbsp sugar

Cream Cheese Layer:

  • 8 oz cream cheese
  • 8 oz whipped topping (such as Cool Whip)
  • ¾ cup sugar

Jello Layer:

  • 1 large (6 oz package raspberry gelatin)
  • 2 cups hot water
  • 20 oz frozen raspberries

Instructions
 

Step 1: Prepare the Pretzel Crust

  • Preheat oven to 400°F (200°C).
  • Mix crushed pretzels, melted butter, and sugar until well combined.
  • Press into a 9x13-inch baking dish.
  • Bake for 8–10 minutes and let cool completely.

Step 2: Make the Cream Cheese Layer

  • In a mixing bowl, beat cream cheese and sugar until smooth.
  • Fold in whipped topping.
  • Spread evenly over cooled crust.
  • Be sure to seal edges to prevent gelatin from leaking through.

Step 3: Prepare Raspberry Gelatin Layer

  • Dissolve raspberry gelatin in 2 cups of hot water.
  • Stir until completely dissolved.
  • Add frozen raspberries and mix well.
  • Let mixture partially set.

Step 4: Assemble the Dessert

  • Carefully pour raspberry mixture over cream cheese layer.
  • Chill in refrigerator until completely set (2–4 hours).
  • Top with additional whipped topping if desired before serving.

Tips

  • Use strawberry gelatin and frozen strawberries for a fruity twist.
  • Add chopped nuts to the pretzel crust for extra crunch.
  • Use fresh raspberries if preferred, but chill gelatin before adding.
  • Substitute low-fat cream cheese or whipped topping for a lighter version.

Nutrition

Calories: 301kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 19mgSodium: 347mgPotassium: 154mgFiber: 4gSugar: 29gVitamin A: 283IUVitamin C: 13mgCalcium: 79mgIron: 1mg
Keyword potluck, summer recipe, sweet and salty
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