Raspberry Pretzel Salad
A fun, retro-inspired dessert that's always a hit at summer parties, potlucks, and barbecues!
Servings: 12 servings
Equipment
Ingredients
Crust:
- 2 ½ cups (200 g) crushed pretzels
- ¾ cup (170 g) salted butter melted
- ¼ cup (55 g) packed brown sugar
Filling:
- 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
Topping:
- 6 ounces (170 g) raspberry jello
- 2 cups (473 ml) boiling water
- 10 ounces (284 g) raspberries fresh or frozen
Instructions
For the crust:
- Preheat the oven to 350 °F (177 °C)
- Combine all the crust ingredients and stir well.2 ½ cups crushed pretzels, ¾ cup salted butter, ¼ cup packed brown sugar
- Press into the bottom of a 13x9-inch pan.
- 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.8 ounce package cream cheese, 1 cup granulated sugar, 1 teaspoon vanilla extract
- Fold in the whipped topping using a spatula. Spread evenly over the cooled crust.8 ounce container whipped topping
- 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.6 ounces raspberry jello, 2 cups boiling water
- Sprinkle the raspberries over the filling.10 ounces raspberries
- Spoon jello over the raspberries.
- Place in the refrigerator for 30 minutes or until completely set.
Nutrition
Serving: 1 serving | Calories: 430 kcal | Carbohydrates: 59 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 461 mg | Potassium: 135 mg | Fiber: 2 g | Sugar: 41 g
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