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Raspberry Pretzel Salad Recipe

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★★★★★

4.6 from 66 reviews

Raspberry Pretzel Salad is a delightful no-bake layered dessert featuring a salty pretzel crust, a creamy vanilla cheesecake layer, and a fresh raspberry gelatin topping. Perfectly balanced in sweet and tangy flavors, this chilled dessert is ideal for family gatherings and special occasions.

Ingredients

Scale

Crust

  • 2½ cups pretzels (crushed)
  • ¾ cup unsalted butter (melted)
  • ½ cup brown sugar

Cheesecake Layer

  • ¾ cup powdered sugar
  • 8 ounces cream cheese (softened to room temperature)
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip (thawed in the refrigerator)

Raspberry Jello Layer

  • 6 ounces Raspberry Jell-O
  • 12 ounces fresh or frozen red raspberries (if frozen, thawed in the refrigerator)
  • 2 cups boiling water
  • 2 cups cold water

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 400°F and spray a 9×13 baking dish with nonstick cooking spray to prevent sticking.
  2. Make Pretzel Crust: In a saucepan over medium heat, melt the unsalted butter and brown sugar together until combined. Remove from heat, then add the crushed pretzels and stir until completely coated in the butter and sugar mix.
  3. Bake Crust: Press the pretzel mixture firmly into the bottom of the prepared baking dish using a spoon. Bake in the preheated oven for 5 minutes. Remove and let it cool completely to room temperature.
  4. Prepare Cheesecake Layer: In a large bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and thawed Cool Whip. Beat with an electric mixer until smooth and creamy. Spread this mixture gently over the cooled pretzel crust, then refrigerate for 30 minutes to set.
  5. Make Raspberry Jello Topping: Bring 2 cups of water to a boil and stir in the Raspberry Jell-O mix until fully dissolved. Add 2 cups of cold water and allow the mixture to cool to room temperature. Once cooled, fold in the fresh or thawed raspberries.
  6. Assemble and Chill: Pour the raspberry and Jell-O mixture gently over the cheesecake layer. Refrigerate the entire dish for 2 hours or until fully set before serving.

Notes

  • Ensure the pretzel crust is completely cooled before spreading the cheesecake layer to prevent melting.
  • You can substitute Cool Whip with homemade whipped cream for a fresher taste.
  • Use fresh raspberries if available for best texture, but frozen raspberries work well when thawed properly.
  • For a less sweet version, reduce the powdered sugar slightly in the cheesecake layer.
  • This dessert is best served chilled and keeps well in the fridge for up to 3 days.

Keywords: Raspberry Pretzel Salad, layered dessert, no bake dessert, pretzel crust, creamy cheesecake layer, raspberry jello topping, summer dessert

Find it online: https://lucabites.com/raspberry-pretzel-salad-recipe/