Perfectly sweet and just a little bit salty, this Raspberry Pretzel Salad will have your taste buds pining for more!
Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
PIN IT NOW!
PIN IT NOW!
There’s just something about salty sweet desserts that gets me every time. Especially desserts like this Raspberry Pretzel Salad. This recipe has been around FOREVER and it’s one of my favorites. It’s perfect for pretty much any occasion and since it’s made with frozen raspberries, you can make it year-round.
I love that this dessert starts with a pretzel crust. You don’t find those very often and at first glance, this dessert looks like it’s built on a standard graham cracker crust. Not so my friends!
The salty pretzel crust is topped with an amazingly creamy layer made with cream cheese and Cool Whip. You can always sub in whipped cream if you want. It just takes a little longer.
The next layer is the raspberry Jello layer and it adds such a punch of flavor and sweetness to the salad. This also happens to be Reece’s and Bryce’s favorite layer. Mine too, now that I think about it 🙂 That bright color is what makes this dessert so much fun!
I took my old recipe and lightened it up a bit and then added a layer of Cool Whip and a sprinkle of crushed pretzels to the top. I think it’s just the update this Raspberry Pretzel Salad needed. This salad is so much fun and you’re going to love the sweet and salty combo!
This dessert salad is the perfect make-ahead dessert for any occasion…especially a baby shower!
I’m so excited to be part of this baby shower for my girl Lisa. She is the SWEETEST most AMAZING person and I am just thrilled that she and her family will be welcoming a new little bundle of joy into their family very soon. Please join us in celebrating a virtual baby show from Lisa of Wine and Glue. If you didn’t know already, it’s a girl!
Chocolate Oreo Cheesecake from Back For Seconds
Strawberry Rice Krispie Treats from Chocolate, Chocolate and more
Lemon White Chocolate M&M Cookies from Something Swanky
Lemon Strawberry Cookie Cups from Beyond Frosting
Strawberry Shortcake Eclair Cake from Inside BruCrew Life
Strawberry and Jam Buttermilk Coffee Cake from French Press
Perfect Sugar Cookies from Crazy for Crust
No Bake Key Lime Cheesecake In A Jar from Life, Love and Sugar
Roasted Blueberry Tart from Lemons for Lulu
White Chocolate Peeps Cookiewiches from Frugal Foodie Mama
Pistachio Dreamboat Dessert from High Heels and Grills
No-Bake Lemon Berry Cheesecake Mousse Parfait from Happy Food Healthy Life
Creamy Strawberry Pie from Julie’s Eats & Treats
Oatmeal Creme Pie Caramelitas from The Domestic Rebel
Cookie Butter S’Mores Dip from Cupcakes & Kale Chips
Baby Quiche Lorraine from Real Housemoms
Raspberry Pretzel Salad from Mom On Timeout
Berry chocolate french toast casserole from Roxana’s Home Baking
Sunrise Cupcakes from Lemon Tree Dwelling
Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl
Avocado and Mango Chicken Salad from The Tasty Fork
Sparkling Raspberry Lemonade from {i love} my disorganized life
Spinach Artichoke Dip Appetizer Pizza from Chef in Training
PIN IT NOW!
- 1¾ cup crushed pretzels
- ¾ cup butter, melted
- 3 Tbls sugar
- 8 oz light cream cheese
- ¾ cup granulated sugar
- 2 8 oz containers Cool Whip (I used lite)
- 1 5.9 oz package Raspberry Jello
- 2 cups water
- 16 oz frozen raspberries
- additional pretzels to crush for topping
- Preheat oven to 350 degrees.
- Mix pretzels, melted butter and sugar together.
- Press into a lightly greased 9x13 baking dish and bake for 10 minutes. Let cool.
- Whip cream cheese until light and fluffy.
- Beat in sugar.
- Stir in one 8 oz container of Cool Whip until thoroughly combined.
- Spread over cooled pretzel crust.
- Bring two cups of water to a boil. Dissolve Jello in water.
- Stir in frozen raspberries. Let mixture become partially jellied before pouring over cream cheese mixture.
- Chill until firm and set.
- Top with remaining Cool Whip.
- Sprinkle on crushed pretzels and serve.
More delightful treats:
For all drink recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Have a great day!
Dawn says
9×13 pan seems to big. I have tried before an not enough cream layer so jello sets on bottom. Are you sure it is not a 9×9 square pan
Salena Nichols says
I have the crust in the oven and it is very mushy. Could the reason be that I live at 8500 feet elevation? Maybe too much butter? I followed the measurements on the recipe.
Amber says
Might I suggest adding a can of drained crushed pineapple to the cream cheese layer. That is the only difference between this recipe and my mom’s and every time I make it, everyone raves about it!
Sam M. | Atkinson Drive says
*eek* I LOVE strawberry pretzel salad, so I can’t wait to try this! 🙂 Thanks for joining the Pinworthy Projects party!
Trish - Mom On Timeout says
Thank you Sam!
Julie @ This Gal Cooks says
LOVE this recipe, Trish! The sweet and salty combination is one of my favs!
Trish - Mom On Timeout says
Thanks Julie! Mine too!