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
- pretzels (can use gluten free)
- butter
- cream cheese
- sugar
- cool whip
- raspberry jello
- pineapple juice
- fresh raspberries
and 1 8x8 or 9x13 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.Â
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.
KEEP IN TOUCH!
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Berry Pretzel Dessert
Ingredients
- 2 ½ cups crushed pretzels can use gluten free
- ½ cup melted butter
- 8 ounces cream cheese room temp
- 8 ounces cool whip
- 1 cup sugar
- 6 ounces raspberry jello
- 2 cup boiling water
- 12 ounces frozen or fresh Berries fresh is best
- 6 ounces can of pineapple juice
Instructions
Pretzel Crust
- Crush pretzels and place pretzels in a 8x8 or 9x13 pan pour over butter and mix,
- Press flat. Bake 400 for 10 minutes. Let cool completely before layering.
Cream Cheese Layer
- 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.
- 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
- 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.
Video
Notes
CAN I USE FROZEN RASPBERRIES
Yes! You can use frozen raspberries or thawed raspberries.ÂCAN I USE OTHER FRUITS?Â
YES! Try usingÂ- 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.ÂMOST IMPORTANT TIP!!Â
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
Kelly says
Help! What am I doing wrong? I’ve made this 3 times in the last year or so. The first time it turned out PERFECTLY! So good! The last two times I’ve made it the Jello sunk to the bottom. It still tastes okay, but definitely not as good. I’ve spent extra time sealing the cream cheese layer and used the same pan. Any ideas? My only thought… should I let the Jello mixture cool off a little before pouring it over the cream cheese layer?
Desarae says
Do you know if your pretzels are 100% cooled. I've done it where the pan is still warm and it warms the cream cheese later too much that the jello sinks.
Another option you could do is put your jello in the fridge for about 30 minutes so it starts to firm up then pour it on top.
Michelle Gunnell says
I'm new to your blog so I don't think I've made any of your recipes, but I absolutely love this dish! So delicious!
Lori Anderson says
Love this! Made it for thanksgiving
Ariel says
I was surprised the first time I had this by how much I loved it! Now it's a favorite!!
Bethany says
I have been searching for this recipe-I'm so glad Oh So has it! It is so yummy! Thank you!