Raspberry Pretzel Salad

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.

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.