Raspberry jello pretzel salad is a little sweet, a little salty and a LOT of deliciousness! The cream cheese mixture and salted pretzel crust mixed with the raspberry jello is the absolute perfect combination.
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Favorite Jello Pretzel Dessert
Raspberries, cream cheese, cool whip and pretzels. WOW! This raspberry pretzel salad is so delicious and definitely needs to be on your Christmas dinner or Thanksgiving menu. The pretzels are the perfect addition and the sweet and salty combo makes this easy holiday dessert simply irresistible.
My family can’t get enough of this pretzel salad! When my mom announced, “The salad is on the table” at our holiday dinner, we definitely were not expecting this type of salad. Now THIS is my kind of salad!
It has delicious 3 layers: a salty crushed pretzel crust, a sweet cream cheese filling and a raspberry jello topping. I sometimes swap the fresh raspberries with strawberries to make a strawberry pretzel salad. In the summer, I love to use mandarin oranges and make these little mandarin orange pretzel parfaits. So easy and yummy!
Recipe Ingredients
Simple ingredients for the best raspberry pretzel jello salad! Each ingredient makes this a sweet, salty, creamy, and crunchy combination in every bite. Layer these amazingly easy ingredients to make the a delicious salad or dessert.
Find the full printable recipe with specific measurements below.
- Pretzels: The salty component of the dish also makes up the majority of the crust and gives the salad a really nice crunch from the crushed pretzels.
- Butter: This holds the crust together during baking and adds a nice nutty flavor.
- Sugar: I use granulated sugar in the crust (hello salty AND sweet) and in the cream cheese layer to help balance the tanginess.
- Cream cheese: This adds a smooth texture to the salad, as well as a nice bite to the sweetness of the jello.
- Cool Whip: Mixing this with the cream cheese makes a silky smooth layer that effortlessly combines tangy and sweet.
- Jello: Raspberry jell-o is really the star of the dish and brings all the flavors.
- Frozen raspberries: Adding some fruit not only makes the salad really pretty, but it gives a nice texture and added punch of flavor.
How to Make Raspberry Pretzel Salad
This pretzel salad is layered perfectly to create the best sweet and salty dessert! First with a crunchy layer, then creamy, and sweet on top. This dessert salad is always the hit at every holiday or get together!
- Make the 1st layer. The first layer is a salty pretzel crust. Simply pulse the pretzels in a food processor or blender until they’re crushed. Then stir in the melted butter and sugar until combined. Press the pretzel mixture into a buttered 9×13-inch baking dish, then bake at 400°F for about 10 minutes. Then place the pan in the refrigerator to chill for about 30 minutes.
- Blend together. The next layer is a rich cream cheese filling. Beat the softened cream cheese with an electric mixer, then beat in the sugar. Next fold the cool whip into the mixture.
- Make the 2nd layer. Spread the filling on top of the crust (make sure to go all the way to the edges so the 3rd jello layer doesn’t leak through). Place in the fridge for about an hour.
- Make the 3rd layer. Last comes the fruity jello layer. Boil the water with the raspberry jello and stir for about 2 minutes, until the sugar has dissolved. Then mix in the frozen raspberries. Let the mixture slightly thicken, then pour evenly over the cream cheese filling. Then place in the refrigerator for about 2 hours to set completely.
Cooking Tips
This pretzel jello salad recipe is basic and easy to assemble! Follow these tips and make this dessert salad the best it can be. Here are some easy to follow ways to make this pretzel salad even easier.
- Plan ahead and start making the dessert the night before (each layer takes time to set).
- Soften the cream cheese at room temperature before getting started.
- 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 (especially the cream layer) to prevent the jello from leaking through.
- Allow the jello to cool a little bit and thicken slightly before pouring on cream cheese layer.
- Make sure the jello has set COMPLETELY before slicing.
Pretzel Salad Variations
What I love about this recipe is that you can make so many variations with different combinations of jello and fruit! Below are some of my favorites:
- Strawberry: Use strawberry jello and frozen sliced strawberries to make a strawberry pretzel salad.
- Pineapple: Use pineapple jello and frozen crushed pineapple or frozen strawberries.
- Mandarin: Use orange jello and canned mandarin oranges (pre freeze them).
- Peach: Use peach jello and frozen sliced peaches.
Make Ahead + Storing
This jello pretzel dessert needs time to set in the fridge, which makes it a great recipe to prepare ahead of time. You can make it up to 1 day in advance, however I wouldn’t prepare it any sooner or else the pretzel crust could get a little soggy.
Any leftovers can be stored in the fridge. Just keep in mind that the pretzels will soften the longer they sit.
Recipe FAQs
I don’t see why not. You will need to replace the pretzels for a gluten-free version, but it should work just as well.
I would love to say yes, but honestly the pretzels tend to get soggy and it doesn’t hold up as well once it’s been frozen. I wouldn’t advise trying it.
5 star review
“Perfect for the upcoming Holidays…so pretty! Came together perfectly with the layers each setting up well“
– AC
Do you need more dinner side dishes?! This sweet potato casserole, homemade rolls, and cranberry sauce are easy to make with this jello salad.
More Dessert Salads You’ll Love
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Raspberry Jello Pretzel Salad
Ingredients
Layer 1
- 6-7 cups pretzels
- ¾ cup (12 Tablespoons) salted butter , melted
- 3 Tablespoons granulated sugar
Layer 2
- 12 ounces cream cheese , softened
- ¾ cup granulated sugar
- 1 (8-ounce) container cool whip , softened
Layer 3
- 2 cups water
- 2 (3-ounce) boxes raspberry jello
- 2 cups frozen raspberries
Instructions
- Preheat the oven to 400°F. Butter a 9×13-inch baking dish and set aside.
Layer 1
- In a food processor or blender, pulse pretzels until finely crumbled (about 1 3/4 cups crumbs). Stir in butter and sugar until combined. Press evenly into baking dish. Bake 8 to 10 minutes. Chill 30 minutes, or until cool.
Layer 2
- In a medium bowl, beat the cream cheese with an electric mixer. Add sugar until combined. Mix in Cool Whip.
- Drop by spoonful (about 8) over the top of the chilled crust. Carefully spread in an even layer, being sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make clean lines. Chill 1 hour, or until set.
Layer 3
- In a small saucepan, boil water and jello over medium-high heat. Stir 2 minutes, or until the mixture is dissolved. Remove from the heat and stir in the raspberries. Let sit 5 to 10 minutes, until thickened slightly. Once the pot is cool enough to handle, I like to put it in the refrigerator 10 to 15 minutes more.
- When thickened slightly, pour evenly over the of cream cheese mixture and chill at least 2 hours, or until jello is firm (I like to leave it overnight).
- Once the dessert is firm, slice and serve.
Video
Notes
- Strawberry: Use strawberry jello and frozen sliced strawberries.
- Pineapple: Use pineapple jello and frozen crushed pineapple or frozen strawberries.
- Mandarin: Use orange jello and canned mandarin oranges (pre-freeze them).
- Peach: Use peach jello and frozen sliced peaches.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
One of our family favorites! I use gluten free pretzels and it works perfectly.
I love everything about this dessert! The sweet and salty combination is heavenly and is so easy to make. Can’t wait to make it again.
It does have the perfect sweet and salty combo!
We LOVED this! It’s the perfect sweet and salty dessert. Loved it!
So glad your family enjoyed it. Thanks for your review Hannah!
ive tried this recipe before with strawberries, but I like raspberries so much more. this is the best recipe I have ever tried! thank you for sharing
We love the raspberries too! A family favorite!