Title : The Famous Raspberry Pretzel Salad
link : The Famous Raspberry Pretzel Salad
The Famous Raspberry Pretzel Salad
The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone goes wild over. Plump raspberries, creamy whipped topping and a crunchy caramelized pretzel layered together making this a real treat!
It is always a MUST to have a fruit salad at your next barbecue or pot luck. Strawberry Pretzel Salad or Mandarine Orange Salad are always a go-to in our family!
Raspberry Pretzel Salad
Raspberries have a fresh sweetness to them that make this salad a real treat! This is a go-to recipe in our family that we all love and know that it won’t last long at any barbecue or potluck.
We love the layers in this Raspberry Pretzel Salad. It goes from a sweet and salty to a creamy and crunchy flavor and texture that keeps you wanting more. The flavor is out of this world and gain, you just can’t stop taking bite after bite!
There is always a debate if this Pretzel Salad is a “salad” or dessert. Either way, it is delicious and always a favorite in our home. The layers take time to set up but it is worth every minute. Enjoy your Raspberry Pretzel Salad with your family and let me know how much you love it!
How do you make a Raspberry Pretzel Salad?
- Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9×13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.
- Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!
Can you make Raspberry Pretzel Salad ahead of time?
Yes! This is a great salad that can be made the night before and kept refrigerated until ready to eat.
What kind of pretzels are best for a Pretzel Salad?
Use small, salted pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure. You will measure 2 1/2 cups pretzels crushed. Use a blender or food processor to crush the pretzels.
What can you use instead of pretzels?
- Bischoff cookies
- Graham crackers
- Vanilla wafers
- Nuts: almonds, cashew, pecans, or walnuts (crushed)
Do you follow the Jell-o package instructions?
No, bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly. Leave at room temperature and do not refrigerate.
Can you use other fruit instead of Raspberries?
Yes! Substitute fresh or frozen fruit for raspberries and fruit jello for the raspberry jello.
- Peach Pretzel Salad
- Pineapple Pretzel Salad
- Mandarin Pretzel Salad
- Strawberries Pretzel Salad
- Tropical Pretzel Salad
Can you substitute the cool whip for whip cream?
Cool whip is the best and most recommended whip for this recipe. It sets up well and lays on the pretzel crust without making the pretzel crust soft or mushy like the whipping cream does.
Looking for more barbecue side salads?! Here you go!
- Honey Lime Poppy Seed Fruit Salad
- Creamy Poppyseed Fruit Salad
- Blackberry Lime Fruit Salad
- Creamy Grape Salad Recipe
- Very Berry Cheesecake Salad
Raspberry Pretzel Salad
The Famous Raspberry Pretzel Salad is a classic sweet and savory dessert or side salad that everyone goes wild over. Plump raspberries, creamy whipped topping and a crunchy caramelized pretzel layered together making this a real treat!
- 1 6 ounce box instant raspberry jello
- 2 1/2 cups pretzels (crushed)
- 3 Tablespoons brown sugar
- 3/4 cup butter (melted)
- 1 16 ounce container of fresh raspberries (sliced, or 1 10 ounce package frozen raspberries)
- 1 8 ounce package cream cheese
- 1 cup sugar
- 1 8 ounce container of cool whip
- Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9×13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.
- Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!
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