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Raspberry Pretzel Salad
Raspberry Pretzel Salad
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Prep Time:
20 minutes
Total Time:
3 hours 20 minutes
Weeknight-friendly and potluck-perfect, this irresistible Raspberry-Pretzel Salad is a must-try twist on the classic Strawberry version.
Ingredients:
  • 1 box (8-serving size) Jell-O™ raspberry-flavored gelatin
  • 2 cups boiling water
  • 3 cups mini pretzels, crushed
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 10 oz raspberries, fresh or frozen unsweetened
Instructions:
  • In a medium bowl, whisk gelatin into boiling water until fully dissolved. Allow the mixture to cool until it reaches room temperature.
  • Preheat the oven to 350°F. Combine the Crust ingredients in a medium bowl and press the mixture into an ungreased 13x9-inch (3-quart) baking dish. Bake for 10 minutes, then cool on a cooling rack.
  • In a medium bowl, use an electric mixer to blend cream cheese, 1 cup of sugar, and vanilla until smooth. Mix in the whipped topping, then spread the mixture over the cooled crust.
  • Arrange the raspberries on top of the filling, then gently pour the cooled gelatin over them. Chill in the refrigerator for 3 to 4 hours, or until set. Cut into squares for serving.

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