Raspberry Pretzel Salad
This Raspberry Pretzel Salad is the perfect way to end your Thanksgiving feast! It’s a delightful blend of sweet and salty flavors that’s sure to satisfy your sweet tooth. The creamy filling, tangy raspberry layer, and crunchy pretzel crust create a delicious and satisfying dessert that’s perfect for sharing with family and friends.
This easy-to-make recipe is a great way to add a festive touch to your Thanksgiving table. So why not give it a try this year? Your guests will be raving about this delicious dessert for weeks to come!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
Scale
Bottom Layer
- 3 c pretzels smashed into bits (not crushed into crumbs)
- 3/4 c melted butter
Middle Layer
- 1 c sugar
- 8 oz Cool Whip
- 8 oz cream cheese, softened
Top Layer
- 1 small raspberry jello box
- 1 c boiling water
- 1 pkg frozen raspberries
- 1 small can crushed pineapple drained
Instructions
- For your bottom layer – mix your pretzel bits and butter and put it at the bottom of your 9×13 pan. Bake at 400F for 10 minutes. Let this cool before adding your middle layer.
- For your middle layer, add all ingredients into a bowl (make sure your cream cheese is softened) and mix until thoroughly combined.
- Carefully add spoonfuls on top of your pretzel layer and smooth it together as evenly as possible. (Yes – this is a bit tricky!)
- For your top layer, add jello to boiling water. Mix and then add in frozen raspberries and pineapple. Mix all together and then cool in the refrigerator until set up a little. (About 20 minutes or so – but check so it is just starting to set up but not fully set.).
- Pour on top of middle layer and serve when it is all set up. Enjoy!
Notes
- Can be made night before & keep stored in the refrigerator.
Keywords: Dessert, Side Dish, Pretzels, Raspberries, Cream Cheese, Pretzel Salad, Salad