Raspberry Pretzel Salad


  • 1½ cups pretzels (crushed)
  • 1¼ cups granulated sugar (divided)
  • ½ cup butter (melted)
  • 2 (8 ounce) packages cream cheese (softened)
  • 1 (8 ounce) container whipped topping (thawed)
  • 2 (3 ounce) packages raspberry gelatin
  • 2 cups boiling water
  • 1 (12 ounce) package frozen red raspberries


In a medium mixing bow, combine pretzels, ¼ cup sugar, and butter. Press into a 13x9 inch baking pan. Bake in a preheated 350° F oven 10 minutes. Cool completely.

In a medium mixing bowl, combine cream cheese and remaining sugar; mix with an electric mixer until smooth. Add whipped topping and continue mixing until well combined. Spread over cooled pretzels. Refrigerate, covered, 30 minutes or until firm.

In a medium mixing bowl, combine gelatin and boiling water; set aside. Sprinkle frozen raspberries over cream cheese mixture; carefully pour gelatin over raspberries.

Refrigerate, covered, until gelatin is completely set (about 1-2 hours).

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