There’s something utterly magical about the combination of sweet and salty that just speaks to the soul—and this Easy Raspberry Pretzel Salad is a perfect example. Imagine: crunchy pretzels, creamy layers, and a burst of raspberry flavor that dances on your taste buds. I remember the first time I tried it at a summer barbecue—one bite and I was hooked, thinking, “Why haven’t I been making this all my life?
Steps
- Preheat your oven to 350°F. Dissolve the 6 oz packet of Raspberry Jell-O in 2 cups of boiling water, and then let it cool to room temperature.
- Place 2 1/2 cups of pretzel sticks inside a sealable plastic bag and crush them using a rolling pin.
- In a saucepan, melt one stick of butter and mix in 1/4 cup of sugar. Stir in the crushed pretzels until well combined.
- Press the pretzel mixture into a 13×9-inch baking dish. Bake for 10 minutes and allow it to cool completely.
- While the crust is cooling, beat together 8 oz of softened cream cheese and 3/4 cup of sugar using a mixer on medium-low speed until smooth.
- Fold in the thawed Cool Whip with a spatula until the mixture is thoroughly combined.
- Spread this cream mixture over the cooled pretzel crust, ensuring you seal the edges to prevent the Jell-O from seeping through. Chill in the refrigerator for 30 minutes.
- Evenly distribute the thawed raspberries over the cream layer. Pour the cooled Jell-O over the raspberries, then refrigerate until the Jell-O is fully set.
Ingredients
- 6 oz package of Raspberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzel sticks (prior to crushing)
- 1/4 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter
- 8 oz package of cream cheese, softened
- 8 oz package of Cool Whip, thawed
- 3/4 cup granulated sugar
- 12 oz bag of frozen raspberries, thawed
FAQ
- Can I replace Cool Whip with whipped cream?
- Yes, you can substitute Cool Whip with homemade whipped cream by whipping 1 cup of heavy cream until it’s stiff and fluffy. However, this might soften the pretzel crust slightly, making it less crisp. For better results, consider refrigerating the cream portion for 45 minutes before assembling.
- How do I make sure the Jell-O doesn’t seep into the pretzel layer?
- To prevent the Jell-O from seeping into the pretzel layer, ensure you spread the cream cheese mixture evenly to the edges of the dish, creating a seal over the pretzels.
- Can I use fresh raspberries instead of frozen?
- Yes, fresh raspberries can be used in place of frozen ones. Just ensure they are evenly spread over the cream filling before pouring the Jell-O mixture.
- What size dish works best for this recipe?
- A 13×9-inch Pyrex dish is recommended for this recipe, as it provides the ideal depth and space for layering the pretzel crust, cream filling, and Jell-O.
- How long should I refrigerate the dessert for it to set properly?
- After assembling the dessert, it should be refrigerated until the Jell-O is fully set, which typically takes at least a few hours or ideally overnight for best results.
Tips
- When spreading the cream cheese and Cool Whip mixture over the pretzel crust, make sure to spread it all the way to the edges to form a tight seal. This prevents the Jell-O from seeping into the pretzels and keeps the layers distinct.
- If you opt to substitute Cool Whip with homemade whipped cream, consider adding an extra 2/3 cup of sugar to the cream cheese mixture to achieve the desired sweetness. Also, refrigerate the cream layer for about 45 minutes to ensure it sets properly.
- For the pretzel crust, use a rolling pin to crush the pretzels in a zip-top bag for even texture. Ensure the crust is firmly pressed into the baking dish before baking to maintain its shape and crispness.
Equipment
- 13×9-inch Pyrex Baking Dish – Essential for baking and setting the layers of the dessert.
- Mixer with Paddle Attachment – Useful for mixing the cream cheese and sugar effectively.
- Rolling Pin – Necessary for crushing the pretzels in a Ziploc bag.
- Spatula – Helps in spreading the cream cheese mixture evenly.
