MENU
  • Print
    1K
  • Save
    251
  • Pinterest
    372
  • Email
    74
  • Facebook
    77

Raspberry Pretzel Salad

  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 12

Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible. MORE + LESS -

Annalise Sandberg Annalise Sandberg
February 10, 2017

Ingredients

Topping

1
box (8-serving size) Jell-O™ raspberry-flavored gelatin
2
cups boiling water

Crust

3
cups mini pretzels, crushed
3/4
cup butter, melted
3
tablespoons sugar

Filling

1
package (8 oz) cream cheese, softened
1
cup sugar
1
teaspoon vanilla
1
container (8 oz) Cool Whip™ frozen whipped topping, thawed
10
oz raspberries, fresh or frozen unsweetened

Steps

Hide Images
  • 1
    In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
  • 2
    Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
  • 3
    In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
  • 4
    Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
  • If using frozen raspberries, no need to thaw before using.

Expert Tips

  • If desired, top with more whipped topping before serving.

Nutrition Information

No nutrition information available for this recipe
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment