Raspberry Pretzel Salad
The ultimate summer delight! Raspberry Pretzel Salad combines salty pretzels, creamy filling, and sweet raspberry jello for a refreshing treat. Perfect for gatherings or a family dessert, it's easy to make and guaranteed to impress!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups water
- 1 box instant raspberry jello 6-ounce box
- 2.5 cups crushed pretzels
- 3 tablespoons brown sugar
- 0.75 cup unsalted melted butter
- 1 package softened cream cheese 8-ounce package
- 1 cup granulated sugar
- 1 container Cool Whip 8-ounce container
- 1 container fresh raspberries 16-ounce container, sliced or frozen
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is crucial for ensuring your pretzel crust bakes perfectly. A well-preheated oven makes a big difference in achieving that crunchy texture!
- In a medium-sized pot, bring 2 cups of water to a boil. Once boiling, remove it from the heat and whisk in the 1 (6-ounce) box of instant raspberry jello. Stir until fully dissolved, then set aside to cool slightly.
- In a mixing bowl, combine 2 ½ cups of crushed pretzels, 3 tablespoons of brown sugar, and ¾ cup of unsalted melted butter. Mix well until the pretzels are evenly coated in the butter and sugar mixture. This combination is what gives your crust its delicious flavor.
- Press the pretzel mixture into a lightly greased 13 x 9 x 2-inch pan. Bake in the preheated oven for 8 minutes. This step helps set the crust and gives it a nice golden brown color.
- Once baked, remove the crust from the oven and let it cool completely. This is crucial; if you skip this step, your creamy filling may melt into the crust!
- In a large bowl, add 1 (8-ounce) package of softened cream cheese and 1 cup of granulated sugar. Using an electric hand mixer, blend together until creamy and smooth. The cream cheese should be soft enough to mix easily and create a smooth filling.
- Carefully fold in the 1 (8-ounce) container of Cool Whip into the cream cheese mixture. Be gentle to keep the mixture light and fluffy. This adds a luscious creaminess to your dessert.
- Spread the cream cheese layer evenly over the cooled pretzel crust. Make sure to cover it completely; this will prevent the jello mixture from leaking through and ensures each bite has that creamy texture.
- Next, pour the cooled jello mixture over the cream cheese layer. Again, try to pour it slowly and evenly for the best results.
- Finally, add 1 (16-ounce) container of fresh raspberries on top (or the frozen ones). Gently press them into the jello layer. Refrigerate for 2 to 3 hours before serving. This chilling time allows all the flavors to meld together beautifully!
Notes
Extra tips or suggestions here.