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Raspberry Pretzel Salad

Perfectly sweet and just a little bit salty, this Raspberry Pretzel Salad will have your taste buds pining for more!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: raspberry pretzel salad
Servings: 24 servings
Calories: 160kcal
Author: Trish - Mom On Timeout


  • 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.


Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 237mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg