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Raspberry Pretzel Salad

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Annalise Sandberg
Updated Apr 16, 2025
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Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.

Raspberry Pretzel Salad

  • Prep Time 20 min
  • Total 3 hr 20 min
  • Servings 12
  • Ingredients 10
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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

Instructions

  • Step 
    1
    In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

450 Calories
22g Total Fat
5g Protein
57g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
14g
70%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
440mg
18%
Potassium
105mg
3%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
10%
Sugars
40g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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