Raspberry Jello Pretzel Salad
This Raspberry Jello Pretzel Salad is the perfect easy dessert to serve year-round! Made with a buttery salty pretzel crust, a creamy filling, and topped with a layer of frozen raspberries with raspberry jello. The perfect tasty dessert for a party or potluck!
Ingredients
For the pretzels:
- 2 ½ cups lightly crushed pretzels
- 10 tablespoons butter (melted)
- ¼ cup granulated sugar
For the filling:
- 1 8 ounce package cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 2 cups whipped topping (thawed (from one 8-ounce container))
For the topping:
- 1 6 oz. package raspberry jello
- 2 cups boiling water
- 12-16 ounces frozen raspberries thawed (3-4 cups)
- whipped topping for garnish (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, add crushed pretzels, melted butter, and sugar. Stir to combine.
- Press firmly into a lightly greased 9-inch by 13-inch baking dish. Bake 10 minutes. Remove from oven and cool to room temperature.
- Meanwhile, in a medium bowl, beat cream cheese and sugar until smooth. Mix in the lemon juice. Stir in whipped topping until combined.
- Spread over pretzel crust, making sure to spread to the edges so the jello doesn’t leak into it and refrigerate until chilled, about 30 minutes.
- In a large bowl, dissolve gelatin in boiling water. Let cool for about 5 minutes and then stir in the frozen raspberries. Then carefully spoon over the cream cheese layer. Chill until firm, 2-4 hours.
- Garnish with additional whipped topping and raspberries if desired.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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