This raspberry pretzel salad recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance! I have zero self-control around this dish, so I was concerned about making a 13×9 -inch pyrex filled with this dreamy pretzel jello goodness, for just the two of us.
Raspberry Pretzel Salad – One of my favorite jello salad recipes! The cream cheese mixture and salted pretzel crust mixed with the raspberry jello is the perfect combo. A little sweet, a little salty and a LOT of deliciousness!
Everybody loves this irresistible Raspberry Pretzel Salad recipe with it’s salty-sweet combo of crunchy pretzel crust, creamy cool whip and cream cheese filling, and sweet-tart raspberry jello top! It’s a summertime and holiday favorite!
Raspberry Pretzel Salad Ingredients
- 2 1/2 cups salted pretzels, lightly crushed
- 3 tbsp sugar
- ½ cup butter, melted
- 8 oz cream cheese, softened
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Raspberry Pretzel Salad Ingredients
- 2 1/2 cups salted pretzels, lightly crushed
- 3 tbsp sugar
- ½ cup butter, melted
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 tbsp lemon juice
- 8 oz cool whip, thawed
- 6 oz package raspberry jello
- 2 cups water
- 4 cups frozen raspberries
Instructions
- Preheat oven to 350 degrees F.
- Combine the crushed pretzels, sugar and melted butter in a bowl or large ziplock bag. Pour mixture into 9×13” pan and press to form a crust. Bake for 12 minutes, then let cool completely.
- Meanwhile, beat the cream cheese, lemon juice and ½ cup sugar until smooth and fluffy. Fold in cool whip and spread mixture over cooled pretzel crust, making sure to go to the edges to seal.
- Bring 2 cups water to a boil and stir in raspberry jello mix until dissolved. Remove from heat and stir in frozen raspberries. Pour mixture over the cream cheese layer and refrigerate until jello is set, about 2 to 4 hours.
Adapted from I wash you dry