Raspberry jello pretzel salad is made with a cream cheese and Cool Whip mixture on a pretzel crust layered with raspberry Jello. It’s a sweet and salty classic dessert salad!

Slice of raspberry pretzel salad on a white plate.

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Raspberry Pretzel Salad

Raspberries, cream cheese, Cool Whip and pretzels. WOW! This raspberry pretzel salad is so delicious and perfect for a Christmas dinner or Thanksgiving menu. The pretzels add a sweet and salty combo that makes this holiday dessert simply irresistible.

When my mom announced, “The salad is on the table” at our holiday dinner, we definitely were not expecting a raspberry jello pretzel salad. It’s made with 3 layers: a salty crushed pretzel crust, a sweet cream cheese filling and a raspberry jello topping.

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.

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 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 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.

How to Make Raspberry Pretzel Salad

Pulse pretzels in a food processor or blender until crushed. Stir in melted butter and sugar until combined. Press pretzel mixture into a buttered 9×13-inch baking dish, then bake at 400°F for about 10 minutes. Pace the pan in the refrigerator to chill for about 30 minutes.

Pretzel crust in 9x13 baking dish.

Beat the softened cream cheese with an electric mixer, then beat in the sugar. Next fold the cool whip into the mixture.

Cream cheese, sugar and Cool whip combined in a bowl.

Spread whipped cream cheese 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.

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

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 before slicing.

Raspberry pretzel salad in a glass baking dish.

Tips and Variations

  • Use strawberry jello and frozen sliced strawberries for a strawberry pretzel salad.
  • Use orange jello and canned mandarin oranges (pre freeze them), similar to my mandarin orange pretzel parfaits.
  • Plan ahead when making this raspberry pretzel jello salad recipe. Each layer of the dessert salad needs time to set.
  • Remember to soften the cream cheese at room temperature before getting started.
  • Use a blender or food processor to crush the pretzels into fine crumbs.
  • 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 jello to cool and thicken slightly before pouring on cream cheese layer.
Slice of raspberry jello salad on white plate.

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 pretzel salad on a white plate.

Raspberry Jello Pretzel Salad

5 from 48 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 is made with a cream cheese and Cool Whip mixture on a pretzel crust layered with raspberry Jello. It's a sweet and salty classic dessert salad!
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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 in the fridge. Just keep in mind that the pretzels will soften the longer they sit.

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.

Recipe FAQs

Can I make this raspberry jello pretzel salad gluten-free?

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.

Can I make raspberry pretzel jello ahead of time?

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.

How to store leftover raspberry pretzel salad?

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.

Can I freeze this raspberry jello pretzel salad?

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.