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Pretzel Salad

This Pretzel Salad is SO EASY! A crunchy pretzel crust layered with creamy cheese and vibrant raspberry topping, perfect for any gathering.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake, Potluck, Quick, Sweet and Salty
Servings: 8 servings

Ingredients

  • 2 cups crushed pretzels
  • 3 tablespoons light brown sugar
  • ½ cup butter melted
  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 1 ¼ cups heavy whipping cream
  • 2 cups water
  • 6-ounce box raspberry jello
  • 4 cups frozen raspberries

Instructions

Prepare the Pretzel Crust

  • In a medium bowl, combine the 2 cups of crushed pretzels, 3 tablespoons of light brown sugar, and ½ cup of melted butter. Stir until the pretzels are evenly coated.
  • Press this mixture firmly into the bottom of a 9x13 inch baking dish. Bake at 350°F (175°C) for 10 minutes. Allow it to cool completely.

Make the Cream Cheese Layer

  • In a large mixing bowl, beat together the 8 ounces of cream cheese and 1 cup of powdered sugar until smooth and creamy.
  • In a separate bowl, whip the 1 ¼ cups of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
  • Spread this layer evenly over the cooled pretzel crust.

Prepare the Jello Topping

  • In a saucepan, bring 2 cups of water to a boil. Remove from heat and stir in the 6-ounce box of raspberry jello until fully dissolved.
  • Allow it to cool slightly, then gently fold in the 4 cups of frozen raspberries. Pour this mixture over the cream cheese layer in the baking dish.

Chill and Serve

  • Refrigerate the assembled Pretzel Salad for at least 4 hours, or overnight if possible, to allow the layers to set beautifully.
  • When you’re ready to serve, cut into squares and enjoy!

Equipment

  • Mixing Bowls
  • Whisk
  • 9x13 inch Baking Dish
  • Electric Mixer

Notes

  • Use gluten-free pretzels to make this dessert gluten-free.
  • Substitute cream cheese and heavy whipping cream with dairy-free alternatives for a vegan version.
  • Try different flavored jello or frozen fruits to customize the topping.
  • Make the salad a day ahead for easier entertaining and better flavor melding.
  • Store covered in the refrigerator for up to 3 days to maintain freshness.