Raspberry jello pretzel salad has a buttery pretzel crust, creamy cheesecake filling and raspberry Jello topping. This sweet and salty dessert salad is a family favorite for Thanksgiving and Christmas.

For more holidays favorites, try my strawberry pretzel salad or add some color to the table with stained glass Jello.

Slice of raspberry jello salad on white plate.

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Key Takeaways: Raspberry Jello Pretzel Salad

  • Three delicious layers: A buttery pretzel crust, fluffy cream cheese filling and raspberry Jello with real raspberries in every slice.
  • Make it ahead: Prepare it the day before Thanksgiving or Christmas so the layers have time to set and it’s ready to serve.
  • A holiday classic: Serve this raspberry pretzel salad as a sweet side dish with dinner, or save a slice for dessert.

Why I Love This Recipe

When my mom announced, “The salad is on the table” at our holiday dinner, we definitely weren’t expecting raspberry jello pretzel salad! It quickly became one of my favorite traditions, whether we served it alongside dinner or saved it for dessert.

I love how the crunchy pretzel crust balances the creamy filling and tart raspberries. It’s a welcome addition to our Christmas dinner or Thanksgiving menu, and I can make it the day before so there’s one less thing to prepare.

XO - Jamielyn

Raspberry Pretzel Salad Ingredients

Raspberry jello pretzel salad ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Pretzels: The salty pretzel crust 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 sweet and salty) 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 homemade Cool Whip or store bought frozen topping with cream cheese makes a silky smooth layer that combines tangy and sweet.
  • Jello: Raspberry jell-o is really the star of the dish and brings all the flavors.
  • Frozen raspberries: Adding some frozen fruit not only makes the salad really pretty, but it gives a nice texture and added punch of flavor.

Favorite Variations

How to Make Raspberry Pretzel Salad

Pretzel crust in 9x13 baking dish.

Step 1: Pulse the pretzels into fine crumbs, then stir in the melted butter and sugar. Press into a buttered 9×13-inch baking dish and bake at 400°F for 8–10 minutes. Let cool completely, about 30 minutes.

Cream cheese and Cool whip combined in a bowl.

Step 2: Beat the softened cream cheese and sugar until smooth, then fold in the thawed Cool Whip.

Cool whip cream cheese mixture layered on top of pretzel crust in a baking dish.

Step 3: Gently spread the filling over the cooled crust, sealing it all the way to the edges to keep the Jello from leaking through. Refrigerate for about 1 hour, until set.

Raspberry jello pretzel salad in a glass baking dish ready to chill.

Step 4: Dissolve the raspberry Jello in boiling water, then stir in the frozen raspberries. Let cool and thicken slightly while still pourable, then pour over the chilled filling. Refrigerate for at least 2 hours, until firm.

Raspberry pretzel salad in a glass baking dish to show the layer dessert salad.

Recipe Tips

  • Allow time to chill. Each layer needs time to cool or set before adding the next. Make this the day before for easier holiday prep.
  • Start with softened cream cheese. Soften the cream cheese before mixing to avoid lumps, and thaw the Cool Whip.
  • Cool the crust completely. A warm pretzel crust can soften the cream cheese filling and make it harder to spread.
  • Seal the edges. Spread the cream cheese filling all the way to the sides of the dish to keep the Jello from seeping into the pretzel crust.
  • Let the Jello cool and thicken slightly. It should still be pourable when added to the chilled cream cheese layer.

Raspberry Jello Pretzel Salad FAQs

Can I make raspberry pretzel salad ahead of time?

Yes, make it up to 1 day ahead and keep it covered in the refrigerator. This gives the layers plenty of time to set while keeping the pretzel crust from softening too much.

Why is my pretzel crust soggy?

The Jello may have seeped through the cream cheese layer. Cool the crust completely, then spread the filling all the way to the edges to create a seal. Let the Jello cool and thicken slightly before pouring it over the filling.

Do I need to thaw the frozen raspberries?

No, stir them in straight from the freezer. They help cool the Jello and thicken it slightly before you add it to the salad.

Can I use fresh raspberries instead of frozen?

Yes, use the same amount of fresh raspberries. Let the Jello mixture cool and thicken slightly for about 30 minutes before pouring it over the chilled cream cheese layer.

Slice of raspberry pretzel salad on a white plate with fresh raspberries garnished on top.

More dessert salad recipes to try: this stained glass jello recipe, easy ambrosia salad, raspberry Jello fluff and Hawaiian fruit salad!

More Dessert Salads You’ll Love

Slice of raspberry jello salad on white plate.

Raspberry Jello Pretzel Salad

5 from 49 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 16
Raspberry jello pretzel salad layers a buttery pretzel crust with fluffy cream cheese filling and raspberry Jello. A classic holiday side dish or dessert you can make a day ahead.
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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

  • Prep. Preheat the oven to 400°F. Butter a 9×13-inch baking dish and set aside.

Layer 1

  • Make pretzel crust. In a food processor or blender, pulse 6-7 cups pretzels until finely crumbled (about 1 3/4 cups crumbs). Stir in 3/4 cup butter and 3 Tablespoons sugar until combined. Press evenly into baking dish. Bake 8 to 10 minutes. Chill 30 minutes, or until cool.

Layer 2

  • Make cream cheese layer. In a medium bowl, beat 12 ounces cream cheese with an electric mixer. Add 3/4 cup sugar until combined. Mix in 8 ounces Cool Whip.
  • Add on top pretzel layer. 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

  • Make raspberry jello. In a small saucepan, boil 2 cups water and 2 – 3 ounces boxes of jello over medium-high heat. Stir 2 minutes, or until the mixture is dissolved. Remove from the heat and stir in 2 cups 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.
  • Add on top cream cheese layer. 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).
  • Chill, slice and serve. Once the dessert is firm, slice and serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations 
  • 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.
Make-ahead: 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.
Storage: Any leftovers can be stored covered in the fridge for up to 4 days. Just keep in mind that the pretzels will soften the longer they sit. Do not freeze.

Nutrition

Calories: 282kcal, Carbohydrates: 34g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 48mg, Sodium: 350mg, Potassium: 90mg, Fiber: 1g, Sugar: 16g, Vitamin A: 592IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.