This raspberry pretzel salad may not look like one but it’s surely delicious! You will love the perfect balance of sweet and savory flavors that make this classic dessert or side salad a crowd favorite at any gathering! Sweet-tart raspberries, caramelized pretzel crust, and a delicious cream cheese topping all make it so scrumptious. Perfect for the holidays, picnics, potluck, or any summer entertaining!
Before I came to America, I have never had a sweet-tasting salad usually with fruits served as a side dish for savory foods. While I don’t mind mixing my sweets and savory food on one plate (I am Filipino after all), I was fascinated by this. I thought to myself – this is great! Why haven’t we done this before?
I remember during fellowship meals when we still lived in the midwestern part of the US, these luscious-looking salads were always placed side by side with savory appetizers. I thought – shouldn’t these be on the dessert table?
Hey, no complaints here – I don’t mind eating sweet and savory at the same time! I just thought that these dishes look more appropriately placed on the dessert table but, no worries, I’ll eat them wherever they are placed!
I am speaking mostly of these dessert-type dishes like yummy fluff salads of endless combinations! Aren’t they the yummiest?
Anyway, when I first tasted what they called a “pretzel salad” which looked nothing like a salad, I didn’t care anymore. Who cares if it doesn’t resemble any salad – it tastes amazing! My entire family is in-love with this salad!!!
How can you not love it? It looks like a dessert that resembles a layered cheesecake with a sweet-salty crust made with pretzels, butter, and brown sugar, with a fruit topping! The flavor combination is totally perfect and absolutely amazing!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR EASY RASPBERRY PRETZEL SALAD?
For the Topping
- 2 boxes (3 oz each) raspberry-flavored gelatin
- 2 cups boiling water
For the Crust
- 2 1/2 cups pretzels, crushed
- 3/4 cup butter, melted
- 1/4 cup brown sugar
For the Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 10 oz package frozen unsweetened raspberries or 3 (6 oz each) punnets fresh raspberries
HOW DO YOU MAKE EASY RASPBERRY PRETZEL SALAD?
- Boil 2 cups of water. Place in a heatproof bowl and add the gelatin. Whisk to dissolve gelatin. Set aside to cool to room temperature. Stir occasionally as you prepare the rest of the ingredients.
- Preheat the oven to 350°F. Mix the crushed pretzels, melted butter, and sugar in a bowl. Press into an ungreased 13×9-inch (3-quart) baking dish. Place the dish in the oven. Increase the heat to 375F. Bake for 10 minutes. Turn off the oven and place the baked pretzel crust on a wire rack to cool.
- In the bowl of an electric mixer, beat the cream cheese, 1 cup sugar, and the vanilla extract on medium speed until smooth and creamy (no lumps). Fold in the cool whip. Spread evenly all over the entire cooled crust especially covering the edges.
- Scatter the raspberries all over the filling. Pour over the cooled gelatin on top.
- Refrigerate for at least 2-3 hours or until fully set. Cut into 12 pieces.
Tips & Tricks
For convenience, I use the food processor to crush the pretzels. I like it with a bit of crunch on the crust so I don’t let it turn into a powder. If you don’t have a food processor, use a rolling pin. Place the pretzels in a resealable bag and crush them with a rolling pin. Make sure to crush the pretzels until they’re fairly fine, but still a little bit chunky.
Ensure that the crust has cooled down before you add the cream cheese filling or it would melt.
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Easy Raspberry Pretzel Salad
Ingredients
For the Topping
- 2 boxes (3 oz each) raspberry-flavored gelatin
- 2 cups boiling water
For the Crust
- 2 1/2 cups pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons brown sugar
For the Filling
- 8 oz block or package cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 8 oz Cool Whip frozen whipped topping, thawed
- 10 oz package frozen unsweetened raspberries or 3 (6 oz each) punnets fresh raspberries
Instructions
- Boil 2 cups of water. Place in a heatproof bowl and add the gelatin. Whisk to dissolve gelatin. Set aside to cool to room temperature. Stir occasionally as you prepare the rest of the ingredients.
- Preheat the oven to 350°F. Mix the crushed pretzels, melted butter, and sugar in a bowl. Press into an ungreased 13×9-inch (3-quart) baking dish. Place the dish in the oven. Increase the heat to 375F. Bake for 10 minutes. Turn off the oven and place the baked pretzel crust on a wire rack to cool.
- In the bowl of an electric mixer, beat the cream cheese, 1 cup sugar, and the vanilla extract on medium speed until smooth and creamy (no lumps). Beat in the cool whip. Spread evenly all over the entire cooled crust especially covering the edges.
- Scatter the raspberries all over the filling. Pour over the cooled gelatin on top. Refrigerate for at least 2-3 hours or until fully set. Cut into 12 pieces.
Notes
Nutrition
Last updated on May 1st, 2024 at 10:17 pm
I haven’t made this recipe personally but I ate it right from Manila Spoon’s kitchen!! The creaminess and crunchiness all at once was absolutely delicious!!
Author
So glad you enjoyed this Eve! It’s now become a family favorite, too. Thank you for letting us know.
This is delicious! I had made it with strawberries previously, but I much prefer the raspberry one. Thanks for sharing!
Author
So glad to know that. I love both but like you, I prefer the raspberries! Thank you for letting us know!