Raspberry jello pretzel salad

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Raspberry jello pretzel salad -one of my all time favorite jello salads. The cream cheese mixture and salted pretzel crust mixed with the raspberry jello is the perfect combo!

I know Christmas is over, but this recipe is to yummy not to share! My family can’t get enough of this pretzel salad. When my mom announced “The salad’s on the table” at our Christmas dinner we definitely were not expecting this type of salad. THIS is my kind of salad!

raspberry jello pretzel saladRaspberries, cream cheese,  cool whip and pretzels. WOW! I like to use strawberries to make it a strawberry pretzel salad. All you need to do is substitute the raspberry jello for strawberry jello and add diced strawberries in place of raspberries. You can make this dessert any day and mix up the fruits. In the summer time I love to use mandarin oranges and make little parfaits. Find the recipe for those here.

This pretzel salad is so delicious and definitely needs to be on your menu for Thanksgiving or Christmas this year! The pretzels added the perfect addition. The sweet and salty combo makes this dessert irresistible.

MY OTHER RECIPES

Tips for making the perfect pretzel salad

  • Plan ahead and start making the night before (each layer takes time to set)
  • Use a blender or food processor to crush the pretzels (you want them to be pretty fine)
  • Make sure to go all the way to the edges with each layer to prevent the next layer from leaking through
  • Allow the jello to set COMPLETELY before slicing

Raspberry pretzel salad

Yield: 16

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Ingredients:

Layer 1-

  • 1 1/2 cups of pretzels (crushed)
  • 3/4 cup salted butter (12 TB), melted
  • 3 Tablespoon sugar

Layer 2-

  • 12 oounces cream cheese (softened)
  • 1 (8 ounces) container cool whip (softened)
  • 3/4 cups of sugar

Layer 3-

  • 1 (6-ounce) box Raspberry Jell-O
  • 2 cups of boiling water
  • 2 cups frozen raspberries

Directions:

Pre-heat oven to 400°. Butter a 9x13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Place in greased 9x13 pan and bake at 400 for 10 min. Refrigerate for 30 minutes or until cool.

In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Spread on top of pretzel crust (making sure to go all the way to the edges so the jello mixture doesn't leak through) and refrigerate for about 1 hour, or until set.

Boil water in a small pan with Jell-O. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until Jell-O is firm, about 2 hours.

You can use strawberry Jell-O and frozen strawberries to make this a strawberry dessert. Both are delicious!

Raspberry pretzel salad

Enjoy!

Looking for more fruit salads? You’ll love these too:

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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Comments

  1. Cheryl posted on February 27, 2011 at 12:25 pm (#
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    I've had this with strawberry but never raspberry. The salty pretzels and sweet jello make a great combination.

  2. Jenny posted on October 22, 2011 at 8:46 pm (#
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    Jamie, I belive grandma metcalf makes that on thanksgiving and christmas, but dont quote me on that :) it is soooooo good. love it

  3. Dawn posted on November 20, 2011 at 8:54 pm (#
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    yummy salad, even more delicious looking served on a Spode Christmas Tree plate. I found your blog through Leigh Anne. I’ll be adding this recipe to my holiday menu.

  4. Ashley posted on November 22, 2011 at 4:27 pm (#
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    That is somewhat similar to what I make every year for Thanksgiving. This looks just as good.

  5. Carlee posted on November 23, 2011 at 7:05 am (#
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    I am making this for THanksgiving… It better be good! LOL, it looks excellent, and your instructions look great! Happy THanksgiving!

  6. Barbara posted on December 20, 2015 at 4:47 pm (#
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    This salad sounds so cool and refreshing – especially before or after a big Christmas dinner! Thanks for sharing. I love the red burlap wreath with the starfish, too. 

  7. Jennifer posted on November 12, 2017 at 1:45 pm (#
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    Hi!  I don’t see where the 1/4 cup cold water is added to the jello & raspberry topping??  Thanks

    • Jamielyn posted on November 14, 2017 at 9:49 pm (#
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      Hi Jennifer! You don’t need to add 1/4 cup of cold water since the raspberries are frozen!

  8. Donna posted on November 19, 2017 at 5:58 pm (#
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    Would a sugar substitute and sugar free jello work for this recipe?

    • Jamielyn posted on November 20, 2017 at 4:40 pm (#
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      Hi Donna! I haven’t tried it with this recipe but I have seen others use Splenda and sugar free jello! I think it will work great! :)

  9. Fran posted on November 20, 2017 at 1:05 pm (#
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    Re:  Raspberry Pretzel salad:   Can whipped cream be used instead of cool whip?

    • Jamielyn posted on November 20, 2017 at 4:45 pm (#
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      Definitely! It would be delicious! :)

  10. Kathleen posted on November 20, 2017 at 7:28 pm (#
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    Do you think you could use whole berry cranberry sauce?  I’d love to make this instead of traditional cranberry sauce for Thanksgiving since no one seems to eat the cranberry sauce by itself. :)

    • Jamielyn posted on November 21, 2017 at 2:51 pm (#
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      Hi Kathleen! I don’t think whole berry cranberry sauce would work in this recipe unfortunately. The frozen raspberries are what helps the jello set!

  11. Jen posted on November 22, 2017 at 7:27 pm (#
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    Is the pretzel measurement for whole pretzels or after crushed?

    • Jamielyn posted on November 24, 2017 at 3:48 pm (#
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      After crushed! :)