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Raspberry pretzel salad is a retro-inspired dessert that layers a salty, crushed pretzel crust with a sweet, creamy filling and raspberry Jello on top. It’s always a crowd-pleaser!

Square of raspberry pretzel salad on plate with spoon
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Strawberry pretzel salad (sometimes also known as strawberry pretzel jello salad) is one of those vintage American recipes you see all the time at barbecues and potlucks. The combination of sweet and salty flavors is hard to beat, and the fact that it’s a chilled dessert makes it perfect for the warmer days. But if you want to switch things up a little bit, you can swap out the strawberries and make raspberry pretzel salad instead!

It’s the same style of pretzel Jello salad we all know and love, with a pretzel crumb crust, cream cheese filling, and Jello topping, but slightly tweaked with a different flavor. Strawberry desserts are a dime a dozen, but raspberries are a little bit unexpected, right? 

No one really knows why it’s called a salad! Obviously, this is not a salad like Caesar Salad or Chopped Salad, but the best guess is that it gets its name from those retro-style Jello molds that have bits of fruit (and yes, sometimes vegetables) in them and were referred to as “Jello salad.” I would definitely serve this raspberry pretzel salad as a dessert, though!

How to Make Raspberry Pretzel Salad

  • Prepare. Preheat your oven to 350°F.
  • Make the crust. Combine all of the crust ingredients in a mixing bowl and stir to combine. Press the pretzel crumb mixture into the bottom of a 13×9-inch pan.
  • Bake. Place the pan in the oven and bake for 10 minutes. Let the crust cool completely before moving onto the next step.
  • Make the filling. In a large mixing bowl, beat the cream cheese, sugar, and vanilla with a hand mixer, then fold in the whipped topping.
  • Top the crust and chill. Pour the filling over the crust and use a rubber spatula to spread it evenly. Refrigerate for 30 minutes.
  • Make the Jello. Empty the packet of Jello into a mixing boil and stir in the boiling water until the Jello has dissolved. Let the Jello cool completely, stirring occasionally.
  • Add the topping. Take the pan out of the fridge and scatter raspberries over the creamy filling. Spoon the cooled Jello on top.
  • Chill to set. Return the raspberry pretzel salad to the refrigerator and chill for at least 30 minutes, or until the topping has set. Slice and serve.
Overhead view of raspberry pretzel salad on plates

Tips for Success

  • Crushing the pretzels. You can crush the pretzels in a food processor or by placing them in a zip-top bag and hitting it with a rolling pin. Just make sure you have a combination of finely-ground crumbs and larger pieces for the best texture.
  • Be patient with the topping. If you add it while it’s still hot, it will melt into the creamy layer. 
  • Spoon the Jello instead of pouring it. If you pour it, it will create holes and indentations in the layer of filling.

Storing Instructions

Cover the dish with plastic wrap and refrigerate it until you’re ready to serve. Store any leftovers in the refrigerator for up to 5 days.

5 from 1 vote

Raspberry Pretzel Salad

A fun, retro-inspired dessert that's always a hit at summer parties, potlucks, and barbecues!
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill time:: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 servings



  • 2 ½ cups (200 g) crushed pretzels
  • ¾ cup (170 g) salted butter, melted
  • ¼ cup (55 g) packed brown sugar


  • 8 ounce (227 g) package cream cheese
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 8 ounce (227 g) container whipped topping, thawed


  • 10 ounces (284 g) raspberries, fresh or frozen
  • 6 ounce (170 g) box raspberry jello
  • 2 cups (473 ml) boiling water
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For the crust:

  • Preheat the oven to 350 °F (177 °C)
  • Combine all the crust ingredients and stir well.
    crushed pretzels and butter in a bowl next to a metal fork and other ingredients
  • Press into the bottom of a 13×9-inch pan.
    crushed pretzel mixture pressed into the bottom of a baking dish with a metal measuring cup
  • Bake for 10 minutes, then cool completely before adding the filling.

For the filling:

  • In a large mixing bowl, combine the cream cheese, sugar and vanilla. Beat with a hand mixer till well combined.
  • Fold in the whipped topping using a spatula. Spread evenly over the cooled crust.
    cream cheese filling mixture being spread on top of crushed pretzel mixture with a silicone spatula
  • Place in the refrigerator for 30 minutes.

For the topping:

  • Place the jello in a large mixing bowl and add the boiling water. Stir until combined. Let cool completely. Stir occasionally.
  • Sprinkle the raspberries over the filling.
    fresh raspberries dotted on top of the cream cheese filling with a bowl of jello next to it
  • Spoon jello over the raspberries.
  • Place in the refrigerator for 30 minutes or until completely set.


Serving: 1serving, Calories: 430kcal, Carbohydrates: 59g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 461mg, Potassium: 135mg, Fiber: 2g, Sugar: 41g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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