Raspberry Pretzel Salad

If you're looking to impress guests with an authentic Midwestern-inspired treat, this raspberry pretzel salad is what you want to make.

Course Dessert, Side Dish, Snack

Cuisine American

Keyword cream cheese, pretzel, raspberry, salad

Prep Time 20

Cook Time 10

Chill 4 30

Total Time 5

Servings

Calories 557kcal

2 cups pretzels crushed - about 4 cups whole
¾ cup butter unsalted - melted - add 2 tablespoons more if the mixture seems too dry
4 tablespoons granulated sugar

Preheat the oven to 350 degrees F.
Lightly spray a 13x9 baking dish with non-stick cooking spray.
Add the pretzels to the food processor and finely crush or use a resealable bag and rolling pin to crush.
Pour the crushed pretzels into a large bowl.
Sprinkle with sugar.
Melt the butter and mix it in with the pretzels and sugar until well combined.
Spread the mixture into the prepared baking dish and press firmly into an even layer to create the crust.
Bake for 10 minutes or until lightly golden.
Remove and cool completely.

In a large bowl, beat together the cream cheese and sugar until fluffy, about 2 minutes.
Fold in the whipped topping until completely combined.
Spread the mixture evenly over the baked and cooled crust.
Chill in the refrigerator for at least 1 hour or until set.

In a large bowl, dissolve the raspberry gelatin with the boiling water.
Stir in the frozen raspberries until well combined.
Chill in the refrigerator for about 15 minutes or until it is partially set.
Pour the mixture over the cream cheese layer and spread it out to cover the cream cheese.
Chill in the refrigerator until firm or for at least 3 hours or until set.
Serve with the toppings of your choice.
Store the leftovers in the refrigerator.