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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. Sometimes making two pans is the way to go!
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 again, you just can’t stop taking bite after bite!
There is always a debate if this Pretzel Salad is a “salad” or a 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 add the raspberries 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?
I recommend using small, salted pretzels. Either pretzel sticks or traditional pretzel twists are great to crush. Salted hard pretzels add the salty taste and texture that makes this salad 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
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Raspberry Pretzel Salad
Ingredients
- 2 cups water
- 1 (6-ounce) box instant raspberry jello
- 2 ½ cups crushed pretzels
- 3 tablespoons brown sugar
- ¾ cup unsalted melted butter
- 1 (8-ounce) package softened cream cheese
- 1 cup granulated sugar
- 1 (8-ounce) container of Cool Whip
- 1 (16-ounce) container of fresh raspberries sliced, or 1 (10-ounce) package frozen raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Bring 2 cups water to a boil and whisk in 1 (6-ounce) box instant raspberry jello. Remove from the heat and allow to cool slightly.
- In a mixing bowl, combine 2 ½ cups crushed pretzels, 3 tablespoons brown sugar, and ¾ cup unsalted melted butter. Press into a lightly greased 13 x 9 x 2-inch pan. Bake for 8 minutes and remove from oven. Let cool completely.
- In a large bowl, add 1 (8-ounce) package softened cream cheese and 1 cup granulated sugar. Using an electric hand mixer, blend together until creamy. Fold in 1 (8-ounce) container of Cool Whip.
- Spread the mixture over the top of the pretzel crust completely to the edges so the jello doesn't leak through.
- Pour the cooled jello mixture over the cream cheese layer. Add 1 (16-ounce) container of fresh raspberries on top and refrigerate for 2-3 hours before serving!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made the Strawberry Pretzel Salad so many times. I have been asked to make this one every year. When I make them I usually make about 4 to 5 every time. Once it is found out that I am making them I get calls or people coming to my house. So all that I can say make one of these salads you will love them!!!!
Hi! I hope you get this question quickly-like today as I want to make this today, but not eating til Monday.
So I’m wondering how long in advance I can make it as I don’t want the pretzel bottom to get soggy…
I have never used brown sugar in the crust so maybe that will make it stay crispier?
Thank you for your kind help and Merry Christmas!
God Bless, Karen
You can make it 3 days in advance but I would recommend serving it between 24-48 hours for the best flavor and texture. Merry Christmas, Karen!
In steps 2 and 3, you don’t indicate which sugar to use. I assume the brown sugar goes into the crust, and white into the filling?
Yes, the brown sugar goes first and the white in the filling. I just updated the recipe. Thank you for letting me know.
I saw immediately what to do w/ the raspberries on your recipe! Maybe these folks need to make sure they read the entire recipe!
Do you mix the frozen or fresh raspberries with the jello before refrigerating?
Yes, you will add the raspberries on top of the jello mixture before putting it in refrigerator.
Strawberry pretzel salad is a crowd favorite anytime our local church family gathers for food so I’m confident the raspberry version would be equally popular. But I want to highlight an apparent problem with your recipe: Although you list fresh or frozen raspberries as an ingredient, I don’t see in your instructions when or how you’re supposed to add them to the jello mixture. Perhaps I’ve just missed it?!
Yes, you will add the raspberries on top of the jello mixture before putting it in refrigerator.
Thanks for correcting your original post & recipe (regarding when & where to add the raspberries) so quickly! Producing clear, concise & 100% accurate recipes is much harder than many people realize! Popular summer recipes like this one get shared & posted elsewhere so quickly that it’s important to try to get ahead of this & to get corrections out there ASAP, which is exactly what you did! Well done!
nice textures with the pretzels and good tips about some suggested substitutions too, like strawberries here instead, thank you!
You never say what to do with the raspberries!!!
Yes, you will add the raspberries on top of the jello mixture before putting it in refrigerator.