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Passing as a salad rather than a dessert in the Midwest, Raspberry Pretzel Jello Salad is sweet, salty, made with Jell-O, and topped with cool whip. It’s a great make-ahead recipe that everyone will love!
I love introducing my California friends to crazy Midwest recipes like this Raspberry Pretzel Jello Salad.
I have several people who taste-test my recipes, all California natives, and they always shake their heads in amazement at this unexpected, yet so delicious, combination of pretzels, cream cheese, and raspberry Jello.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- Raspberry Pretzel Salad Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pretzels: To crush pretzels, place in a zipper-top plastic bag and crush with a rolling pin or mallet. Or, place in a food processor and pulse until crushed.
- Whipped topping:One 8-ounce container of whipped topping contains about 3 cups. This recipe calls for 2 cups whipped topping. You can use the last cup for garnish, if desired. Whipped topping is a little more stable than fresh whipped cream (it sets better and lasts longer in the refrigerator).
Step-by-step instructions
- To make the 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.
- To make the 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.
Recipe tips and variations
- Yield: This recipe will make 12 or 16 slices of salad depending on how you slice it.
- Storage: Store leftovers covered for up to 4 days in the refrigerator.
- Make ahead: Raspberry Pretzel Salad is best when made at least 8 hours in advance so the layers have a chance to really set and chill.
Recipe FAQs
Can I make Jello Pretzel Salad in a disposable aluminum pan?
I made this Raspberry Pretzel Salad in a disposable aluminum pans (the “half-size” which is 12-3/4″ x 10-3/4″ x 2-9/16″). I baked the pretzel crust and assembled the dessert with any changes. However, when I was eating the salad, the layer of pretzels felt too thick. Because there was a smaller surface area in the pan, the pretzel layer was taller (packed higher). I prefer the salad in a 9-inch by 13-inch pan and the way the pretzels are more spread out in there.
Strawberry Pretzel Salad
More dessert than salad, Strawberry Pretzel Salad is sweet, salty, made with Jell-O, and topped with cool whip. If you’re still reading, it loves to be made ahead and is an absolute winner at potlucks…
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Raspberry Pretzel Salad
By Meggan Hill
Passing as a salad rather than a dessert in the Midwest, Raspberry Pretzel Jello Salad is sweet, salty, made with Jell-O, and topped with cool whip. It's a great make-ahead recipe that everyone will love!
Cook Time 3 hours hrs
Total Time 3 hours hrs
Servings 12 servings
Course Dessert, Salad
Cuisine American
Calories 297
5 from 22 votes
ReviewPrint
Ingredients
For the pretzel crust:
- 2 cups pretzels crushed (about 8 ounces, see note 1)
- 3/4 cup butter melted (1 ½ sticks)
- 3 tablespoons granulated sugar
For the filling:
- 1 (8 ounce) package cream cheese softened
- 1 cup granulated sugar
- 2 cups whipped topping thawed (from one 8-ounce container, see note 2)
- 2 (3 ounce) packages raspberry gelatin
- 2 cups boiling water
- 32 ounces frozen raspberries
- whipped topping for garnish, optional
- Pretzels uncrushed, for garnish, optional
Instructions
To make the 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.
To make the 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.
Recipe Video
Notes
- Pretzels: To crush pretzels, place in a zipper-top plastic bag and crush with a rolling pin or mallet. Or, place in a food processor and pulse until crushed.
- Whipped topping:One 8-ounce container of whipped topping contains about 3 cups. This recipe calls for 2 cups whipped topping. You can use the last cup for garnish, if desired. Whipped topping is a little more stable than fresh whipped cream (it sets better and lasts longer in the refrigerator).
- Yield: This recipe will make 12 or 16 slices of salad depending on how you slice it.
- Storage: Store leftovers covered for up to 4 days in the refrigerator.
- Make ahead: Raspberry Pretzel Salad is best when made at least 8 hours in advance so the layers have a chance to really set and chill.
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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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
