Description
Raspberry Pretzel Salad is a delightful layered dessert that combines a sweet and salty pretzel crust, a creamy cheesecake-like filling, and a fruity raspberry topping. This no-bake treat is perfect for summer gatherings and potlucks.
Ingredients
Scale
Pretzel Crust:
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 container (8 oz) whipped topping, thawed
Raspberry Topping:
- 1 package (6 oz) raspberry-flavored gelatin
- 2 cups boiling water
- 2 cups frozen raspberries
Instructions
- Preheat the oven and prepare the pretzel crust: Preheat the oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar. Press into a 9×13-inch baking dish and bake for 10 minutes. Cool completely.
- Prepare the cream cheese layer: Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over the pretzel crust and refrigerate.
- Make the raspberry topping: Dissolve gelatin in boiling water. Stir in frozen raspberries. Pour over the cream cheese layer once slightly thickened.
- Chill and serve: Refrigerate for at least 4 hours until set. Cut into squares and serve chilled.
Notes
- Ensure the cream cheese layer covers the pretzel crust edges well to prevent seepage.
- Fresh raspberries can be substituted for frozen raspberries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
