Raspberry Pretzel Salad: A Delightful Sweet and Salty Treat

Introduction

During the summer, I truly enjoy preparing no-bake or “low-bake” recipes. It’s even better when the finished dish looks impressive yet is easy to make. Layered desserts fit the bill perfectly. Options like layered pistachio pudding dessert, layered lemon dessert, or peanut butter pretzel dessert require minimal baking, are hassle-free to prepare, and present beautifully when sliced and served. With this raspberry pretzel salad, you can effortlessly wow your guests. You only need to bake the crust for a brief 10 minutes; the rest of the dish is no-bake. With its delightful raspberry flavor, tangy cream cheese, and sweet-and-salty pretzel crust, it’s undoubtedly one of the best summer desserts out there.

What is Raspberry Pretzel Salad?

Raspberry pretzel salad is a refreshing twist on the retro classic strawberry pretzel salad. Numerous flavor variations exist, such as pineapple pretzel salad or one that features mandarin oranges, but the raspberry version is a personal favorite. Despite its name, this dish is not a true salad. Like Oreo fluff salad, it’s a delightful Midwestern “dessert salad,” a staple at potlucks. This recipe offers a sweet and salty experience; the crust comprises crushed pretzels topped with a light, tangy cream cheese layer, all finished off with a raspberry gelatin topping. The combination of salty, sweet, tangy, and fruity flavors, together with the contrast of crunchy crust and creamy filling, makes it an irresistible dish, especially for summer cookouts!

How to Make This Recipe

Ingredients You’ll Need

This recipe features three layers: the crust, the filling, and the topping.

For the crust, you will need:

• 3 cups tiny pretzel twists
• ¼ cup granulated sugar
• 8 tablespoons melted unsalted butter

A touch of sugar helps balance the saltiness of the pretzels while also holding the crust together after baking.

For the cream cheese layer, you will need:

• 16 ounces softened cream cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces thawed whipped topping

Ensure the cream cheese is softened at room temperature for maximum smoothness. If you forget this step, check my tips for quickly softening cream cheese.

You can use any whipped topping brand you prefer; I typically go with classic Cool Whip.

For the raspberry gelatin topping, you will need:

• 6 ounces raspberry-flavored gelatin
• 2 cups boiling water
• 16 ounces frozen raspberries

Frozen raspberries are ideal since they help cool down the gelatin more swiftly. Set the berries aside while preparing the gelatin mixture and break up any clumps before use.

Making My Raspberry Pretzel Salad

Start by preparing the crust. Place pretzels in a zip-top bag and crush them with a rolling pin; alternatively, use a food processor but avoid over-processing. Combine the crushed pretzels with the sugar and melted butter in a bowl, then press the mixture into a 9×13-inch baking dish. Bake at 350°F for 10 minutes and let the crust cool completely before adding the cream cheese layer.

For the cream cheese filling, beat together the cream cheese, sugar, and vanilla with an electric mixer for about 5 minutes, scraping down the sides as necessary. Fold in the whipped topping and spread this mixture evenly over the cooled crust. Cover and refrigerate for one hour.

After chilling, whisk the gelatin with boiling water for 2 minutes until fully dissolved. Stir in the frozen raspberries and allow to rest for 2 minutes before spooning this mixture over the cream cheese layer. Spread it evenly, cover, and refrigerate for at least 6 hours before serving.

Make-Ahead and Storage Tips

Because this dessert requires chilling for at least 6 hours, it’s perfect for making ahead of time. Prepare it the night before and let it rest in the fridge until needed. Leftovers can be covered and stored in the refrigerator for up to 3 days. Avoid freezing due to the gelatin layer.

Frequently Asked Questions

Can you use fresh raspberries instead of frozen?

While I prefer frozen raspberries to cool the gelatin quickly, fresh ones can be used. Let the gelatin cool to room temperature before adding fresh berries.

Is there a substitute I can use for the whipped topping?

If whipped topping isn’t to your liking, stabilized whipped cream is a great alternative. Avoid using regular whipped cream as it doesn’t hold up as well over time.