Raspberry Pretzel Jello Salad Recipe
A sweet and salty layered dessert with a crunchy pretzel crust, a smooth cream cheese filling, and fresh raspberries encased in raspberry Jello. Perfect for summer gatherings and easy to make ahead.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chill Time 5 hours hrs 30 minutes mins
Total Time 5 hours hrs 55 minutes mins
Course Dessert
Cuisine American
Servings 15 Servings
Calories 245 kcal
Preheat oven to 350 degrees F and lightly grease a 9x13-inch baking dish.
Mix crushed pretzels, melted butter, and 3 tablespoons sugar in a bowl. Press into the bottom of the dish. Bake for 10 minutes, then let cool completely.
In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth. Fold in whipped topping. Spread over cooled crust, sealing the edges. Refrigerate for 1 hour.
While the cream layer chills, dissolve raspberry Jello in boiling water. Stir until fully dissolved and let cool to room temperature.
Arrange raspberries evenly over the cream layer. Carefully pour cooled Jello over the raspberries.
Refrigerate for at least 4 hours or until fully set. Slice and serve chilled.
- Store leftovers tightly covered in the refrigerator for up to 3 days. The crust may soften slightly over time, but the layers will stay intact and flavorful.
- This Jello salad dessert should not be frozen, as the texture of the Jello and cream layers can become watery or grainy after thawing.
Calories: 245kcalCarbohydrates: 37gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 338mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 216IUVitamin C: 6mgCalcium: 76mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.