Raspberry Pretzel Salad
Raspberry Pretzel Salad
Ingredients
For the Pretzel Crust
- 4 cups pretzels, crushed
- 3 sticks butter, melted
- 1/2 cup granulated sugar
For the Cream Cheese Layer
- 2 blocks cream cheese, 8 ounce each
- 1 cup granulated sugar
- 1 tub Cool Whip, 8 ounce
For the Jell-O Layer
- 2 cups boiling water
- 1 packet Raspberry Jell-O, large, 6 ounce
- 2 cups ice water
- 1 bag frozen raspberries, 10 ounce
- 1/2 cup fresh raspberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Place 4 cups of pretzels into a large Ziploc bag. Crush the pretzels using a meat tenderizer or similar tool until finely crushed.
⏱️ 5 min•🌡️ 350
- 2
Melt 3 sticks of butter. In a bowl, combine the melted butter with 1/2 cup of granulated sugar and stir until the sugar is slightly dissolved. Add the 4 cups of crushed pretzels to the butter-sugar mixture and mix well to coat the pretzels.
⏱️ 5 min
- 3
Pour the pretzel mixture into a deep baking dish and spread it evenly to form the bottom layer. Bake the pretzel crust for approximately 15 to 20 minutes.
⏱️ 20 min•🌡️ 350
- 4
Remove the pretzel crust from the oven and let it cool down completely. This will take at least 30 minutes.
⏱️ 30 min
- 5
While the pretzel crust cools, prepare the cream cheese layer. In a bowl, combine 2 blocks of cream cheese (8 ounces each) with 1 cup of granulated sugar. Mix with an electric mixer until the mixture is well combined and creamy.
⏱️ 5 min
- 6
Fold in 1 tub of Cool Whip (8 ounces) into the cream cheese mixture.
⏱️ 5 min
- 7
Once the pretzel crust has cooled, spread the cream cheese mixture evenly over it. Ensure the cream cheese mixture extends all the way to the sides of the dish, creating a "seal" to prevent the Jell-O from seeping into the pretzel layer.
⏱️ 5 min
- 8
Place the dish with the first two layers into the fridge to set for at least 1 hour.
⏱️ 60 min
- 9
In a bowl, combine 2 cups of boiling water with 1 large packet of raspberry Jell-O (6 ounces). Whisk until the Jell-O powder is completely dissolved. Add 2 cups of ice water to the Jell-O mixture.
⏱️ 5 min
- 10
Add 1 bag of frozen raspberries (10 ounces) and 1/2 cup of fresh raspberries to the Jell-O mixture. Mash the raspberries slightly to release their juices and integrate them into the Jell-O.
⏱️ 5 min
- 11
After the cream cheese mixture has set for at least 1 hour in the fridge, carefully ladle the Jell-O and raspberry mixture on top of the cream cheese layer.
⏱️ 5 min
- 12
Return the dish to the fridge and let it sit for another 1 to 2 hours, or until the Jell-O layer is fully set.
⏱️ 120 min
- 13
Once all layers are set, the Raspberry Pretzel Salad is ready to be served.
Kitchen Tools
Raspberry Pretzel Salad
For the Pretzel Crust
- 4 cups pretzels, crushed
- 3 sticks butter, melted
- 1/2 cup granulated sugar
For the Cream Cheese Layer
- 2 blocks cream cheese, 8 ounce each
- 1 cup granulated sugar
- 1 tub Cool Whip, 8 ounce
For the Jell-O Layer
- 2 cups boiling water
- 1 packet Raspberry Jell-O, large, 6 ounce
- 2 cups ice water
- 1 bag frozen raspberries, 10 ounce
- 1/2 cup fresh raspberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Place 4 cups of pretzels into a large Ziploc bag. Crush the pretzels using a meat tenderizer or similar tool until finely crushed.
⏱️ 5 min•🌡️ 350 - 2
Melt 3 sticks of butter. In a bowl, combine the melted butter with 1/2 cup of granulated sugar and stir until the sugar is slightly dissolved. Add the 4 cups of crushed pretzels to the butter-sugar mixture and mix well to coat the pretzels.
⏱️ 5 min - 3
Pour the pretzel mixture into a deep baking dish and spread it evenly to form the bottom layer. Bake the pretzel crust for approximately 15 to 20 minutes.
⏱️ 20 min•🌡️ 350 - 4
Remove the pretzel crust from the oven and let it cool down completely. This will take at least 30 minutes.
⏱️ 30 min - 5
While the pretzel crust cools, prepare the cream cheese layer. In a bowl, combine 2 blocks of cream cheese (8 ounces each) with 1 cup of granulated sugar. Mix with an electric mixer until the mixture is well combined and creamy.
⏱️ 5 min - 6
Fold in 1 tub of Cool Whip (8 ounces) into the cream cheese mixture.
⏱️ 5 min - 7
Once the pretzel crust has cooled, spread the cream cheese mixture evenly over it. Ensure the cream cheese mixture extends all the way to the sides of the dish, creating a "seal" to prevent the Jell-O from seeping into the pretzel layer.
⏱️ 5 min - 8
Place the dish with the first two layers into the fridge to set for at least 1 hour.
⏱️ 60 min - 9
In a bowl, combine 2 cups of boiling water with 1 large packet of raspberry Jell-O (6 ounces). Whisk until the Jell-O powder is completely dissolved. Add 2 cups of ice water to the Jell-O mixture.
⏱️ 5 min - 10
Add 1 bag of frozen raspberries (10 ounces) and 1/2 cup of fresh raspberries to the Jell-O mixture. Mash the raspberries slightly to release their juices and integrate them into the Jell-O.
⏱️ 5 min - 11
After the cream cheese mixture has set for at least 1 hour in the fridge, carefully ladle the Jell-O and raspberry mixture on top of the cream cheese layer.
⏱️ 5 min - 12
Return the dish to the fridge and let it sit for another 1 to 2 hours, or until the Jell-O layer is fully set.
⏱️ 120 min - 13
Once all layers are set, the Raspberry Pretzel Salad is ready to be served.