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Raspberry Pretzel Salad Recipe

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4.1 from 10 reviews

Raspberry Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, creamy lemony cream cheese filling, and a vibrant raspberry gelatin topping studded with fresh raspberries. Perfect for summer gatherings or potlucks, this refreshing no-bake treat balances sweet, tart, and salty flavors in every bite.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 2 1/2 cups crushed pretzels
  • 2 tablespoons granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon juice
  • 8 ounces whipped topping, thawed (such as Cool Whip)

Topping

  • 1 package raspberry flavored gelatin (6 ounces)
  • 2 cups boiling water
  • 4 cups fresh or frozen raspberries

For Serving

  • Whipped cream or extra whipped topping, optional

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, granulated sugar, and melted butter. Stir until the pretzel crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust layer.
  2. Bake the crust: Place the baking dish in the oven and bake the pretzel crust for 10 minutes. Once baked, remove it from the oven and allow it to cool completely to prevent the filling from melting.
  3. Make the filling: In a separate large bowl, beat the softened cream cheese with granulated sugar and lemon juice until the mixture is smooth and creamy. Gently fold the thawed whipped topping into the cream cheese mixture until well blended and light.
  4. Assemble the filling layer: Spread the cream cheese filling evenly over the cooled pretzel crust. Use a spatula to push the filling all the way to the edges, sealing the crust to help prevent the gelatin topping from seeping through. Place the dish in the refrigerator for about 30 minutes to set.
  5. Prepare the topping: In a medium bowl, dissolve the raspberry gelatin powder in 2 cups of boiling water. Stir thoroughly until the gelatin is completely dissolved. Then gently fold in the fresh or frozen raspberries.
  6. Finish assembly: Allow the gelatin mixture to cool slightly at room temperature but not begin to set. Carefully pour the cooled gelatin and raspberry mixture over the cream cheese layer, spreading it evenly.
  7. Chill to set: Return the dish to the refrigerator and chill for 2 to 3 hours, or until the gelatin topping is fully set and firm.
  8. Serve: Once set, slice into squares and serve. If desired, top each serving with whipped cream or extra whipped topping for added richness and presentation.

Notes

  • Make sure the crust is completely cooled before adding the cream cheese filling to prevent it from melting.
  • Pressing the cream cheese filling to the edges helps seal the crust and prevents the gelatin from leaking through.
  • Use fresh raspberries if available for the best texture, but frozen raspberries work well too. Thaw and drain excess liquid if using frozen.
  • The dessert should be kept refrigerated and is best served within 1-2 days for optimal freshness.
  • This recipe can be easily doubled or halved depending on the size of your baking dish.

Find it online: https://cheftinaskitchen.com/raspberry-pretzel-salad-recipe/