Decadent Raspberry Pretzel Salad You Must Try Today
This raspberry pretzel salad is a delightful blend of sweet and salty flavors, featuring whipped filling and a crunchy pretzel crust.
Equipment
- Mixing bowl
- electric hand mixer
- Pot
- 13 x 9 x 2-inch pan
Ingredients
For the Pretzel Crust
- 2 ½ cups crushed pretzels
- ¾ cup unsalted melted butter
- 3 tablespoons brown sugar
For the Creamy Filling
- 1 package (8 ounces) softened cream cheese
- 1 cup granulated sugar
- 1 container (8 ounces) Cool Whip
For the Raspberry Layer
- 1 box (6 ounces) instant raspberry jello
- 1 container (16 ounces) fresh or frozen raspberries
Instructions
Preparation
- Preheat your oven to 350°F.
- Boil 2 cups of water in a pot. Whisk in the 6-ounce box of instant raspberry jello and let cool.
- Mix 2 ½ cups of crushed pretzels, 3 tablespoons of brown sugar, and ¾ cup of unsalted melted butter in a bowl. Press into a greased 13 x 9 x 2-inch pan.
- Bake the pretzel crust for 8 minutes. Let it cool completely.
- Blend together 1 (8-ounce) package of softened cream cheese and 1 cup of granulated sugar until creamy. Fold in 1 (8-ounce) container of Cool Whip.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Pour the cooled raspberry jello mixture over the cream cheese layer.
- Add 1 (16-ounce) container of fresh raspberries on top. Refrigerate for 2-3 hours before serving.
Notes
Garnish with a sprig of mint for added freshness. Make sure to let the layers chill adequately for the best flavor and texture.