Deliciously Decadent Raspberry Pretzel Salad Recipe To Wow You
This raspberry pretzel salad combines sweet and salty flavors in a delightful dessert that wows everyone.
Equipment
- Mixing bowl
- electric hand mixer
- Baking Pan
Ingredients
For the Crust
- 2.5 cups crushed pretzels
- 0.75 cups unsalted butter melted
- 3 tablespoons brown sugar
For the Creamy Layer
- 1 package cream cheese softened
- 1 cups granulated sugar
- 1 container Cool Whip
For the Jello Topping
- 1 box instant raspberry jello 6-ounce
- 2 cups water boiling
- 1 container fresh or frozen raspberries
Instructions
Instructions
- Preheat your oven to 350°F. Start by bringing 2 cups of water to a boil, then whisk in the 6-ounce box of instant raspberry jello. Remove from heat and allow to cool slightly.
- Combine the crust ingredients in a mixing bowl: Mix together 2 ½ cups of crushed pretzels, 3 tablespoons of brown sugar, and ¾ cup of melted unsalted butter. Press this mixture into a lightly greased 13 x 9 x 2-inch pan and bake for 8 minutes. Let it cool completely.
- Blend the creamy layer by adding 1 package of softened cream cheese and 1 cup of granulated sugar into a large bowl. Using an electric hand mixer, blend until smooth. Gently fold in 1 container of Cool Whip.
- Spread the cream cheese mixture over the pretzel crust, ensuring it reaches the edges.
- Pour the cooled jello mixture over the cream cheese layer and scatter 1 container of raspberries on top. Refrigerate for 2-3 hours before serving.
Notes
Garnish with extra raspberries or crushed pretzels before serving for added decoration.