Description

Raspberry Pretzel Salad is a nostalgic layered dessert featuring a crisp, salty pretzel crust, tangy sweet cream cheese filling, and vibrant raspberry gelatin topping with fresh berries—perfect for potlucks and summer gatherings.

Ingredients

2 cups crushed pretzels (about 6 oz)
1/2 cup granulated sugar
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
1/2 cup granulated sugar
1 cup whipped topping (like Cool Whip) or whipped cream
1 packet (3 oz) raspberry-flavored gelatin
1 cup boiling water
2 cups fresh raspberries (or strawberries works too)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a bowl, mix crushed pretzels, 1/2 cup sugar, and melted butter. Press firmly into the prepared dish. Bake for 10 minutes. Let cool completely.
In a medium bowl, beat softened cream cheese with 1/2 cup sugar until smooth. Fold in whipped topping until creamy. Spread over cooled crust.
Place fresh raspberries evenly over the cream cheese layer.
In a separate bowl, dissolve raspberry gelatin in 1 cup boiling water. Stir until fully dissolved, then let cool slightly (not set).
Gently pour slightly cooled gelatin over berries, ensuring coverage.
Refrigerate for at least 2 hours (or until gelatin is fully set) before slicing into squares to serve.

Notes

Use crushed strawberries with strawberry gelatin for a variation.
Press pretzel crust firmly to avoid crumbling.
Do not pour hot gelatin over the cream cheese—let it cool slightly to prevent layers from mixing.
Make it ahead: prepare the day before and chill overnight for clean slices.