Raspberry Pretzel Salad
Raspberry Pretzel Salad is a delicious no bake dessert that is perfect for any occasion. Each bite is loaded with sweet and salty flavors.
Servings: 12
Ingredients
For the pretzel crust:
- 2 1/2 cups crushed pretzels
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter melted
For the cream cheese layer:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces whipped topping thawed
For the raspberry layer:
- 2 3-ounce packages raspberry flavored gelatin
- 2 cups boiling water
- 2 cups cold water
- 4 cups fresh raspberries
Instructions
- In a medium bowl, mix crushed pretzels, granulated sugar, and melted butter until well combined.
- Press the pretzel mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the next layer.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the pretzel crust, making sure to spread it to the edges to create a seal. This prevents the jello from seeping into the pretzel layer. Refrigerate while preparing the final layer.
- In a large bowl, dissolve the raspberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved. Stir in 2 cups of cold water.
- Refrigerate the gelatin mixture for about 30 minutes or until it starts to thicken slightly but is not set.
- Gently fold the fresh raspberries into the partially thickened gelatin.
- Carefully pour the raspberry gelatin mixture over the cream cheese layer.
- Refrigerate for at least 4 hours or overnight until the gelatin is fully set.
- Cut into squares and serve chilled. Enjoy!
Notes
Make sure the cream cheese is fully softened to room temperature for a smooth, lump-free mixture.
Allow the jello to cool and start to thicken before adding raspberries. This prevents the fruit from all sinking to the bottom.
This is best served the day it was made or the next day. However, it will last for 2-3 days refrigerated as long as it's stored in an airtight container. The pretzel crust will get softer as it's stored.
Nutrition
Calories: 397kcal | Carbohydrates: 38g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 314mg | Potassium: 148mg | Fiber: 3g | Sugar: 21g | Vitamin A: 636IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 1mg
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