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Raspberry Pretzel Jello Salad Recipe

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★★★★★

4.6 from 143 reviews

Raspberry Pretzel Jello Salad is a delightful layered dessert combining a crunchy pretzel crust, a creamy sweetened cream cheese and cool whip filling, and a fruity raspberry Jello topping with real raspberries. This no-bake salad offers a perfect balance of sweet, tart, and salty flavors, ideal for potlucks, picnics, or any casual gathering.

Ingredients

Scale

Crust

  • 1 1/2 cups chopped pretzels
  • 1/4 cup white sugar
  • 3/4 cup butter, melted

Cream Cheese Layer

  • 1 cup white sugar
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) container cool whip

Jello Topping

  • 1 (6 ounce) package raspberry Jello
  • 2 cups boiling water
  • 1 (10 ounce) package frozen raspberries

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  2. Make Crust Mixture: In a medium bowl, combine chopped pretzels, 1/4 cup white sugar, and melted butter. Mix well until all pretzels are coated evenly.
  3. Press Crust: Spread the pretzel mixture evenly at the bottom of a 9×13 casserole dish and press down firmly to form a compact crust.
  4. Bake Crust: Bake the crust for 10 minutes until set and lightly golden. Remove from the oven and allow it to cool completely to avoid melting the cream cheese layer later.
  5. Prepare Cream Cheese Layer: In a clean bowl, blend together 1 cup of white sugar, cream cheese, and vanilla extract until smooth and creamy.
  6. Fold in Cool Whip: Gently fold the container of cool whip into the cream cheese mixture until well combined without losing fluffiness.
  7. Spread Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture evenly over the cooled pretzel crust. Gently spread the mixture to cover the entire surface, ensuring it touches all sides of the dish to prevent the subsequent Jello layer from leaking under and making the crust soggy.
  8. Chill Cream Cheese Layer: Place the dish in the refrigerator to chill while you prepare the Jello topping.
  9. Prepare Jello Mixture: In a medium bowl, dissolve the raspberry Jello powder in 2 cups of boiling water. Stir thoroughly until completely dissolved.
  10. Add Raspberries: Stir frozen raspberries into the hot Jello mixture. Allow the raspberries to thaw as you mix gently.
  11. Wait for Thickening: Let the Jello and raspberry mixture sit for about 10 minutes until it thickens to an egg white consistency—thick but still pourable.
  12. Pour Jello Layer: Carefully pour the thickened Jello mixture over the chilled cream cheese layer, spreading evenly.
  13. Final Chill and Serve: Refrigerate the entire salad until fully set, usually at least 3-4 hours or overnight for best results. Serve chilled as a refreshing dessert.

Notes

  • Make sure the pretzel crust is completely cooled before spreading the cream cheese layer to prevent melting.
  • Gently fold, not stir, when mixing cool whip into cream cheese to keep the layer light and fluffy.
  • Ensure the cream cheese layer touches the edges of the pan to prevent the Jello from seeping under and softening the crust.
  • Allow the Jello mixture to thicken before pouring to avoid it running off the cream cheese layer.
  • This dessert is best served chilled and can be made a day ahead to allow flavors to meld.
  • Use fresh raspberries instead of frozen for a different texture and appearance if preferred.

Keywords: Raspberry Pretzel Jello Salad, layered salad dessert, pretzel crust dessert, raspberry Jello salad, cream cheese dessert, no-bake dessert

Find it online: https://tastewithamy.com/raspberry-pretzel-jello-salad-recipe/