Sweet fresh berries, cheesecake middle and salty pretzel crust. Raspberry Pretzel Salad is the all time favorite holiday side or dessert! You will love how fast and easy this comes together. Great for any party!

HOW DO I MAKE RASPBERRY PRETZEL SALAD?

I love how quickly this recipe can be whipped up. Here is what you will need

1. pretzels (can use gluten free)
2. butter
3. cream cheese
4. sugar
5. cool whip
6. raspberry jello
7. pineapple juice
8. fresh raspberries

and 1 8×8 or 9×13 pan.

MAKE THIS RASPBERRY PRETZEL SALAD GLUTEN FREE!

I use a gluten free pretzel when I make this dish. There are a few different brands, the ones in this post are glutino. The rest of the recipe is 100% gluten free.

MAKE YOUR RASPBERRY PRETZEL SALAD PRETZEL CRUST

• Start by crushing your pretzels and putting them + the melted butter into the bottom of the pan.
• Bake the pretzels for about 10 minutes. Just when they’re starting to turn golden.
• Place your crust on the counter to cool, or to speed up the process you can place it in the fridge.

WHAT KIND OF PRETZELS DO I USE?

You can use any kind really. Some of the thicker pretzels will take a little elbow grease to get them crushed. I’ve use regular, gluten free and pretzel crisps and they have all tasted amazing!

PS DO NOT USE PARCHMENT PAPER, THIS WAS A MAJOR FAIL! Just put the pretzels directly on the bottom of the pan. 

CREAM CHEESE LAYER

• Take your room temp cream cheese and beat it for about 30 seconds to fluff it up.
• beat in your sugar
• Turn your beaters down and add your cool whip. Don’t beat it too long after you have added your cool whip. Just enough to incorporate it.

CAN I USE WHIP CREAM INSTEAD OF COOL WHIP

Yes, I have substituted the cool whip for whipped cream. The difference will not be much in taste but more that the whipped cream does not keep the middle layer firm. So when you scoop it out it might be a little sloppy, but it will still taste delicious. No one will care it will be so good.

MOST IMPORTANT TIP!!

WHEN YOU ARE SPREADING YOUR CREAM CHEESE MIXTURE MAKE SURE IT GOES TO ALL THE EDGES AND SEALS THEM. This will keep the jello from seeping down into the pretzels.

DO NOT USE parchment paper like I did. This did not allow the cream cheese to seal and the jello went to the bottom. I still ate it and it was good but not quite what it is suppose to be.

JELLO LAYER

NOW, mix your jello, pineapple juice and fruit. Pour on top of the cream cheese.

CAN I USE FROZEN RASPBERRIES

Yes! You can use frozen raspberries or thawed raspberries.

CAN I USE OTHER FRUITS?

YES! Try using

• berries
• mandrain oranges
• instead of just pineapple juice use crushed pineapple with juice

REFRIGERATE RASPBERRY JELLO SALAD

Take your Raspberry Jello Salad and let it set by placing in the fridge for a few hours. This will allow all layers to finish setting and create the perfect crust and texture.

CAN I MAKE THIS RASPBERRY PRETZEL SALAD AHEAD?

YES, since it does have to refrigerate for hours before serving you can make this the day or night before.

HOW DO I STORE LEFTOVERS

You can trasfer leftovers to an air tight container or place plastic wrap over your pan. Then place in fridge. It will keep for a couple of days there.

If you tried this Raspberry Pretzel Dessert or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

5 from 1 vote

Print

Berry Pretzel Dessert

Prep Time

10 mins

Cook Time

10 mins

Refrigerate

4 hrs

Total Time

20 mins

 

This stuff is so good.Crunchy, buttery salted crust. Creamy, smooth filling. Tart and  sweet berry topping.

Course: Dessert

Cuisine: American

Keyword: berry pretzel dessert

Servings: 12

Calories: 317 kcal

Author: Desarae

Ingredients

• 2 1/2 cups crushed pretzels can use gluten free
• 1/2 cup melted butter
• 8 oz cream cheese room temp
• 8 oz cool whip
• 1 cup sugar
• 6 oz raspberry jello
• 2 cup boiling water
• about 12 oz frozen or fresh Berries fresh is best
• 6 oz can of pineapple juice

Instructions

Pretzel Crust

1. Crush pretzels and place pretzels in a 8x8 or 9x13 pan pour over butter and mix,

2. Press flat. Bake 400 for 10 minutes. Let cool completely before layering.

Cream Cheese Layer

1. Mix room temp cream cheese, cool whip and sugar till smooth and fluffy. If the mixture is really cold and stiff it will be harder to layer.
2. When pretzels are cooled layer on cream cheese mixture. Spread and seal cream cheese all the way to the edges so jello won't seep down.

Jello Layer

1. Make jello with boiling water, stir two minutes, add raspberries and whole can of pineapple juice. Pour on top of cream cheese mixture. Refrigerate for a few hours- till jello is set.

Recipe Video

Recipe Notes

CAN I USE FROZEN RASPBERRIES

Yes! You can use frozen raspberries or thawed raspberries. 

CAN I USE OTHER FRUITS? 

YES! Try using 

• berries
• mandrain oranges
• instead of just pineapple juice use crushed pineapple with juice

• CAN I USE WHIP CREAM INSTEAD OF COOL WHIP

  Yes, I have substituted the cool whip for whipped cream. The difference will not be much in taste but more that the whipped cream does not keep the middle layer firm. So when you scoop it out it might be a little sloppy, but it will still taste delicious. No one will care it will be so good. 

  MOST IMPORTANT TIP!! 

  WHEN YOU ARE SPREADING YOUR CREAM CHEESE MIXTURE MAKE SURE IT GOES TO ALL THE EDGES AND SEALS THEM. This will keep the jello from seeping down into the pretzels. 

  DO NOT USE parchment paper like I did. This did not allow the cream cheese to seal and the jello went to the bottom. I still ate it and it was good but not quite what it is suppose to be.

Nutrition Facts

Berry Pretzel Dessert

Amount Per Serving (1 cup)

Calories 317 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 44mg15%

Sodium 477mg21%

Potassium 69mg2%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 21g23%

Protein 6g12%

Vitamin A 523IU10%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.