Raspberry Pretzel Salad
Raspberry Pretzel Salad is a sweet, salty dish made with Jell-O and topped with cool whip, perfect for summer gatherings.
Equipment
- mixing bowls
- 9-inch by 13-inch baking dish
- electric mixer
Ingredients
Pretzel Crust
- 2 cups crushed pretzels (about 8 ounces)
- ¾ cup butter melted (1 ½ sticks)
- 3 tablespoons granulated sugar
Filling
- 1 package cream cheese softened (8 ounces)
- 1 cup granulated sugar
- 2 cups whipped topping thawed (from one 8-ounce container)
- 2 packages raspberry gelatin (3 ounces each)
- 2 cups boiling water
- 32 ounces frozen raspberries
- 1 cup whipped topping for garnish, optional
- Pretzels uncrushed, for garnish, optional
Instructions
Pretzel Crust
- Preheat oven to 350 degrees. In a medium bowl, add crushed pretzels, butter, and sugar. Toss well to combine.
- Press into an un-greased 9-inch by 13-inch baking dish. Bake 10 minutes. Remove from oven and cool to room temperature.
Filling
- In a medium bowl, beat cream cheese and sugar until smooth. Stir in whipped topping until combined. Spread over pretzel crust and refrigerate until chilled (at least 30 minutes).
- In a large bowl, dissolve gelatin in boiling water. Stir in frozen raspberries and chill until partially set, about 15 to 20 minutes. Carefully pour or spoon over cream cheese filling.
- Chill until firm, about 4 to 6 hours. Garnish with additional whipped topping and pretzels if desired.
Notes
Best when made at least 8 hours in advance. Store leftovers covered for up to 4 days in the refrigerator.
Nutrition
Serving: 1sliceCalories: 297kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 283mgPotassium: 149mgFiber: 5gSugar: 26gVitamin A: 390IUVitamin C: 20mgCalcium: 35mgIron: 1mg
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