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Raspberry Jello Pretzel Salad

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. 

slice of raspberry pretzel salad on plate

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!

making cream cheese filling for pretzel salad

How to Make Raspberry Pretzel Salad

Scroll down for the printable recipe and video tutorial.

  • 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″ baking dish, then bake at 400°F for about 10 minutes. Then place the pan in the refrigerator to chill for about 30 minutes.
  • 2nd layer: 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. Then 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.
  • 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

  • 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.
raspberry jello pretzel salad in pan

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.

slice of pretzel jello salad on plate

5 star review

“I made this for a potluck and it was amazing. I love the crust and jello cream cheese combo! So good and a new family favorite!

– Brittany

More Dessert Salads You’ll Love:

pretzel jello salad recipe

Raspberry Jello Pretzel Salad

5 from 28 votes
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. 
Prep Time: 20 mins
Cook Time: 10 mins
Refrigerate: 3 hrs 30 mins
Total Time: 4 hrs
Servings: 16

Ingredients 

Layer 1:

  • 1 3/4 cups crushed pretzels (about 6-7 cups pretzels)
  • 3/4 cup salted butter , melted (12 Tablespoons)
  • 3 Tablespoons granulated sugar

Layer 2:

Layer 3:

  • 2 cups boiling water
  • 6 ounces raspberry jello (two 3-ounce boxes)
  • 2 cups frozen raspberries

Instructions

  • Preheat oven to 400°F. Butter a 9×13" pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly into pan and bake for 8-10 minutes. Refrigerate for 30 minutes or until cool.
    pretzel crust in glass pan
  • In a medium size bowl, beat the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip.
    mixing cream cheese and sugar in bowl
  • Drop about 8 spoonful's over the top and carefully spread out on top of pretzel crust. Make 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 them clean lines. Refrigerate for about 1 hour, or until set.
    spreading cream cheese filling on pretzel crust
  • Boil water in a small pan with jello over medium high heat. Stir until the sugar is dissolved (about 2 minutes). Then remove from the heat and mix in the frozen raspberries. Let sit for about 5-10 minutes and allow to thicken slightly. Once the pot is cool enough to handle I like to put it in the refrigerator for 10-15. Once it has thickened slightly pour on top of cream cheese mixture and refrigerate until jello is firm, at least 2 hours (I like to leave overnight).
    raspberry pretzel dessert
  • Once the dessert is firm, slice and serve.
    raspberry pretzel salad

Video


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.

Calories: 264kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 343mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 0.6mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

 

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