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pretzel jello salad layered with pretzels on the bottom, cream cheese in the middle and raspberry jello on top
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5 from 1 vote

Raspberry Pretzel Salad Recipe

Raspberry Pretzel Salad has layers of pretzels, creamy cream cheese, and raspberry jello. This is perfect for a simple side dish or bring along to your next potluck.
Prep Time15 minutes
Cook Time8 minutes
chilling time2 hours
Total Time2 hours 23 minutes
Servings: 16
Calories: 271kcal
Author: Sarah Alvord, Feeding Your Fam

Ingredients

Pretzel Crust

  • 2 cups pretzels, crushed
  • 3/4 cup butter, melted
  • 1/4 cup sugar

Whipped Cream Cheese Layer

  • 8 oz cream cheese (softened)
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup heavy whipping cream

Raspberry Jello Layer

  • 6 oz Raspberry Jello
  • 2 cups boiling water
  • 4 cups frozen raspberries

Instructions

  • Preheat oven to 400ºF. Prepare a 9 x 13 inch baking dish by spraying with cooking spray.
  • In a food processor or blender crush pretzels until they measure 2 cups crushed. Add in melted butter and sugar and pulse until combined. Pour the crust mixture into the prepared baking dish.
  • With the back of a measuring spoon or drinking glass, press the crust evenly into the bottom of the pan. Place the crust in the oven and bake for about 8 minutes, until golden brown. Remove from the oven and allow to cool completely.
  • In a mixing bowl combine the softened cream cheese, powdered sugar and vanilla. Using a hand or stand mixer whip to combine. Scrape down the edges of the bowl and add in the cream. Whip the cream and cream cheese mixture until smooth and soft peaks form.
  • Pour the cream cheese mixture over the top of the pretzel mixture. Spread out evenly to the edge of the pan
  • In another mixing bowl combine the jello and boiling water and stir until the jello is completely dissolved. Add in the frozen raspberries and stir for 1 minute to cool the jello.
  • Carefully pour the jello mixture over the cream cheese layer. Spoon the raspberries evenly throughout the jello. Place in the refrigerator for 2-3 hours to allow the jello to set.

Notes

  • Pre-made whipped topping can be substituted for the whipped cream in the cream cheese layer. 

Nutrition

Calories: 271kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 347mg | Potassium: 94mg | Fiber: 2g | Sugar: 7g | Vitamin A: 685IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
Course: Dinner, Salad, Side Dish
Cuisine: American, BBQ Recipes, Comfort Food, Holidays, Jello Side Dish
Keyword: Raspberry Pretzel Jello Salad
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