The Berry Pretzel Salad Every Summer Party Needs

Pretzel salad has been a potluck favorite for decades, and for good reason! This version, made with a pretzel crust, a light cream cheese filling and a raspberry gelatin topping, is sure to be a hit at any gathering. It’s sweet and salty, and filled with fresh raspberry flavor. Make it for your next party and see how quickly it disappears!

To make this recipe, you’ll need one six-ounce package of Jell-O raspberry-flavored gelatin, boiling water, mini pretzels, butter, sugar, cream cheese, thawed whipped topping, vanilla extract, and fresh or frozen raspberries.

First, heat the water in a saucepan until boiling. Combine the gelatin with the boiling water in a medium bowl and stir until dissolved. Set aside to cool to room temperature while you prepare the pretzel crust.

To start the pretzel crust, pre-heat your oven to 350°F . Crush the mini pretzels using a food processor or by placing them in a zip-topped bag and crushing them with a rolling pin.

Combine the crushed pretzels with the sugar and melted butter and press into the bottom of a 13x9-inch baking dish. Bake at 350°F for 10 minutes, then set aside to cool while you prep the filling.

In a medium bowl, use a hand-held mixer to beat the cream cheese, sugar, and vanilla extract until smooth. Add the whipped topping and beat until combined.

Spread the cream cheese filling over the cooled crust and top with raspberries.

Pour room-temperature gelatin mixture over the top, making sure it’s evenly spread over the filling. Chill in the fridge for 3-4 hours until firm, then slice and serve.