Description
Raspberry Pretzel Salad is a delicious dessert that combines salty pretzels, a creamy filling, and a tangy raspberry topping. This easy-to-make treat is perfect for any occasion and offers a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 2 cups Pretzels: Crunchy base for the salad
- 1/2 cup Butter: Helps bind the pretzels together
- 1/4 cup Sugar: Adds sweetness to the crust
- 8 oz Cream Cheese: Provides a creamy, tangy filling
- 8 oz Whipped Topping: Lightens the cream cheese mixture
- 6 oz Raspberry Jello: Adds a sweet-tart, vibrant topping
- 1 1/2 cups Fresh Raspberries: Adds fresh, juicy texture and flavor
Instructions
- Preheat the oven to 350°F. Crush the pretzels into small pieces and combine them with melted butter and sugar. Press the mixture into a baking dish and bake for 10 minutes. Let cool.
- In a mixing bowl, blend the cream cheese with sugar until smooth. Fold in the whipped topping and spread evenly over the cooled pretzel crust.
- In a separate bowl, dissolve raspberry Jello in boiling water. Let it cool to room temperature, then pour over the cream cheese layer. Add fresh raspberries on top and lightly press them into the Jello.
- Refrigerate the salad for at least 4 hours or overnight for best results.
- Once chilled, slice and serve the Raspberry Pretzel Salad cold.
Notes
- For a gluten-free version, use gluten-free pretzels.
- If fresh raspberries aren’t available, use frozen raspberries after thawing them.
- Chill the salad for a longer period for the best results.
- Check for Jello set before serving; if it hasn’t set, chill it longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg