Irresistible Raspberry Pretzel Salad (Printer-Friendly Version)
A sweet and salty dessert featuring crunchy pretzel crust and fresh raspberry topping chilled best.
# What You'll Need:
→ Crust
01 -
2 cups crushed pretzels
02 -
1/2 cup granulated sugar
03 -
3/4 cup unsalted butter, melted
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 cup whipped topping
→ Raspberry Gelatin Layer
07 -
1 cup granulated sugar
08 -
1 cup water
09 -
1 package (3 ounces) raspberry gelatin
10 -
2 cups fresh raspberries
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine crushed pretzels, 1/2 cup granulated sugar, and melted butter in a bowl. Press mixture evenly into bottom of a 9x13 inch baking dish. Bake for 10 minutes until golden brown.
02 -
Remove crust from oven and allow to cool completely before proceeding.
03 -
Beat softened cream cheese with powdered sugar until smooth. Gently fold in whipped topping until fully incorporated.
04 -
Spread cream cheese mixture evenly over cooled pretzel crust.
05 -
Bring water to a boil in a saucepan. Remove from heat and stir in raspberry gelatin and 1 cup granulated sugar until fully dissolved. Fold in fresh raspberries gently.
06 -
Pour raspberry gelatin mixture over cream cheese layer and spread evenly.
07 -
Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
# Additional Tips:
01 -
Allowing the crust to cool completely ensures the cream cheese layer does not melt.