Raspberry Pretzel Jello Salad

5 from 1 vote

Raspberry Pretzel Jello Salad

Raspberry Pretzel Jello Salad is a stunning Midwestern salad that boasts a crunchy pretzel crust, fluffy cream cheese filling, and sweet Jello topping! Use fresh raspberries when they’re in season or frozen berries any time of year to make sure this side dish recipe comes out perfectly every time.

Prep Time10

Chill Time4

Total Time4 10

Course: Side Dish

Cuisine: American

Keyword: Jello Salad, Raspberry Pretzel Jello Salad

Servings: servings

Calories: 302kcal

Author: Amanda Gajdosik

Equipment

Mixing Bowls
Hand Mixer
9x13 Pan

Ingredients

For the Raspberry Jello Topping:

12 ounces raspberries (fresh or thawed from frozen)
1 3-ounce package raspberry Jello, prepared according to package directions

For the Pretzel Crust:

10 ounces pretzels (about 6 heaping cups of mini pretzel twists, or a little less than ⅔ of a 16-ounce bag)
2 tablespoons sugar
¾ cup (1 ½ sticks or 12 tablespoons) unsalted butter, melted

For the Cream Cheese Filling:

8 ounces cream cheese, softened to room temperature
¼ cup powdered sugar
2 teaspoons vanilla extract
16 ounces whipped topping

Instructions

For the Raspberry Jello Topping:

Add the raspberries to a medium mixing bowl and squish slightly with a fork to break them apart.
Pour the prepared Jello over the crushed raspberries, mixing to combine, and set aside while you prepare the crust and filling. (This allows the Jello time to cool to avoid melting the filling.)

For the Pretzel Crust:

Crush the pretzels in a plastic bag with a rolling pin (or in a food processor). Pour into a mixing bowl and combine with 2 tablespoons sugar and ¾ cup melted butter.
Press into the bottom of a 9x13 pan (I like to set my pan on a rimmed baking sheet for easier maneuvering and to catch any spills). If desired, refrigerate while you prepare the filling.

For the Cream Cheese Filling:

Cream together the cream cheese, powdered sugar, and vanilla until very smooth (about 5 minutes). Add the whipped topping to the bowl and fold in, making sure the cream cheese mixture is incorporated into the whipped topping as best as possible.
Spread the filling over the pretzel crust.
Top with the raspberry Jello topping (you might have to spread the raspberries out just a bit) and set in fridge for at least 4 hours.
Enjoy!

Notes

Salad can be made up to 2 days in advance, though the pretzels may become a touch soggy.
My preferred timeframe for making this is the night before serving.

Nutrition