Perfectly sweet and just a little bit salty, this Raspberry Pretzel Salad will have your taste buds pining for more!
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!
More Favorite Desserts
- To Die For Carrot Cake
- The Best Watergate Salad
- The Best Coconut Cream Pie
- Quick and Easy Carmelitas
- Peanut Butter Icebox Cake
How To Make Raspberry Pretzel Salad
Raspberry Pretzel Salad
- 1 3/4 cups crushed pretzels
- 3/4 cup butter melted
- 3 tbsp sugar
- 8 oz light cream cheese
- 3/4 cup granulated sugar
- 8 oz Cool Whip 2 containers - I used lite
- 5.9 oz Raspberry Jello 1 package
- 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:
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