Description

Raspberry Pretzel Salad is a delightful, no-bake dessert that beautifully combines a crunchy pretzel crust with a creamy filling and a sweet-tart raspberry layer. This sunny dish is perfect for summer gatherings, holiday celebrations, or even a refreshing treat at home. The contrast of flavors and textures makes it an irresistible choice for dessert lovers everywhere. Easy to prepare and visually stunning, this recipe is sure to impress your guests and leave them wanting more!

Ingredients

Scale

2 1/2 cups pretzels
3 tablespoons granulated sugar
1/2 cup salted butter (melted)
8 ounces cream cheese (softened)
3/4 cup granulated sugar
8 ounces Cool Whip (or 1 1/2 cups heavy cream, whipped)
2 (3-ounce) boxes raspberry jello
2 cups water
12 ounces frozen raspberries

Instructions

Preheat the oven to 350°F.
Crush pretzels in a Ziploc bag using a rolling pin. Mix with sugar and melted butter, then press into a greased 9×13-inch baking dish. Bake for 10 minutes and let cool.
In a bowl, beat softened cream cheese with sugar until smooth. Fold in Cool Whip and spread over the cooled pretzel crust. Chill for about 30 minutes.
Dissolve raspberry jello in boiling water; stir in frozen raspberries. Once slightly cooled, pour over the cream cheese layer.
Refrigerate until set (about 2-3 hours). Slice into squares and serve chilled.

Nutrition

Serving Size: 1 square (100g)
Calories: 290
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added variety, substitute raspberries with strawberries or blueberries. Use homemade whipped cream instead of Cool Whip for a fresher taste. Garnish with fresh mint leaves or extra fruit for an appealing presentation.