Looking for a delicious and festive holiday dessert idea? This Raspberry Jello Pretzel Salad is going to be your new family favorite! Salty and sweet!
RASPBERRY PREZTEL SALAD
Have you ever tried this Raspberry Jello Pretzel Salad? It is one of our family’s favorites. It’s called a Salad…but really…it’s a dessert! And it almost always makes an appearance at our family holiday parties. My sister introduced this to us several years ago. She was living in Ohio at the time and one of her friends gave her the recipe. It has been in favorite family recipe book ever since.
I love the combination of salty and sweet, and the red and white color combination makes it a perfect, festive Holiday dessert. If you are not a fan of raspberries, you can always substitute the raspberries with strawberry Jello and frozen strawberries.
HOW TO MAKE RASPBERRY JELLO SALAD
Instructions:
- 6 oz package Raspberry Jell-O (or Strawberry)
- 2 cups boiling water
- 2 cups pretzels
- ¼ cup sugar
- 1/2 cup butter
- 1 (8 oz) package cream cheese, room temperature
- 1 (8 oz) package Cool Whip – thawed
- 1/2 cup sugar
- 1 bag frozen raspberries (or strawberries)
Directions:
- Pre-heat oven to 350°F.
- Combine Jello with 2 cups of boiling water, stir to dissolve completely and set aside.
- Crush 2 cups of pretzels in a ziploc bag.
- Melt butter, then add ¼ cup sugar in saucepan. Stir together until sugar is dissolved. Add pretzels and mix together.
- Lightly press pretzel mix into 9×13 pan with fingertips or flat spatula.
- Bake for pretzel layer for 10 minutes at 350°F. Remove from oven and let cool.
- Beat the cream cheese and 1/2 cup sugar on medium speed until combined.
- Fold in Cool Whip with a rubber spatula.
- Spread mixture over the cooled pretzels. Be sure to spread the mixture along the edges of the pan to create a seal so the Jello doesn’t leak into the pretzel layer.
- Spread out your raspberries evenly on top of the cream filling.
- Pour Jello over the raspberries and refrigerate until jello is set.
Sharing a video tutorial below:
HOW TO STORE RASPBERRY PREZTEL SALAD
If you don’t eat all of the salad in one sitting (it could happen…this stuff is dangerously good), then you can store you cake in an air-tight container for up to 5 days. Too keep it a little longer, you can store it in the fridge to get a couple more days out of it.
You can also freeze your salad but the raspberries may become a little soggy when warmed up. But it will still taste pretty darn good!
BAKING SUPPLIES
To make your baking easier, I have listed some of the materials you may need to make your peach cake.
- 9×13 Non-Stick Wilton Pan with Cover
- Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan
- Kitchen Aid Stand Mixer
- Silicone Spatulas
- Hot Pads
- Wooden Teaspoon Set
- White Mixing Bowls (pictured)
Raspberry Jello Pretzel Salad
Ingredients
- 1 6 oz. Raspberry Jell-O or Strawberry
- 2 cups water boiling
- 2 cups pretzels
- ¼ cup sugar
- 1/2 cup butter
- 1 8 oz. cream cheese room temperature
- 1 8 oz. Cool Whip thawed
- 1/2 cup sugar
- 1 bag frozen raspberries or strawberries
Instructions
-
Pre-heat oven to 350°F.
-
Combine Jello with 2 cups of boiling water, stir to dissolve completely and set aside.
-
Crush 2 cups of pretzels in a ziploc bag.
-
Melt butter, then add ¼ cup sugar in saucepan. Stir together until sugar is dissolved. Add pretzels and mix together.
-
Lightly press pretzel mix into 9x13 pan with fingertips or flat spatula.
-
Bake for pretzel layer for 10 minutes at 350°F. Remove from oven and let cool.
-
Beat the cream cheese and 1/2 cup sugar on medium speed until combined.
-
Fold in Cool Whip with a rubber spatula.
-
Spread mixture over the cooled pretzels. Be sure to spread the mixture along the
-
edges of the pan to create a seal so the Jello doesn't leak into the pretzel layer.
-
Spread out your raspberries evenly on top of the cream filling.
-
Pour Jello over the raspberries and refrigerate until jello is set.
DESSERT RECIPES
Looking for some more crowd pleaser dessert recipes? Sharing our favorites below:
- Peppermint Chocolate Chip Cookie Bars
- Pumpkin Chocolate Chip Cookie Bars
- Pumpkin Oreo Cookie Bars
- Raspberry Cheesecake Bars
- Berry Cheesecake Bars
- Lemon Raspberry Poke Cake
- Cinnamon Banana Cake
- Best Banana Cake
- Raspberry Cream Cheese Coffee Cake
- Earthquake Cake
- No-Bake Peanut Butter Dessert
- Sugar Cookie Bars
- Lemon Bars
- Key Lime Bars
Go ahead and give it a try! But don’t blame me if you can’t stop eating it!
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Christy says
Hi! Thanks for the recipe. Sounds great! I was wondering what size bag of frozen fruit? Christy
Amy says
About 2-3 cups works great. So any bag that is at least 15 oz.