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Some flavors just belong together, like a Raspberry Pretzel Jello Salad! Perfect for summer BBQs and Holiday Dinners, this show-stopping recipe layers a crispy pretzel crust, a creamy sweet cream cheese filling, and a bright, fruity raspberry jello topping for the ultimate sweet-and-salty treat.
It’s the perfect crowd-pleaser, whether you call it a dessert or a salad!
Our Strawberry Pretzel Jello Salad has always been a fan favorite, but over the years I’ve gotten countless questions about whether the raspberry version is just as good. Since I love both, I usually lean toward team strawberry, but I knew I had to try making a raspberry Pretzel Jello Salad too. After all, research is important, right? 😉
The best part is it tastes just like cheesecake, but you can serve it as a side dish. Honestly, Who in the world is the genius that brought this first to Thanksgiving dinner?
Ingredients Needed
Here is your grocery list for each of the three layers of this salad:
Pretzel Layer
- Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
- Butter: helps bind the crust together and adds rich yummy flavor
- Brown Sugar: adds flavor and sweetness
- Sugar: adds more sweetness
Cream Layer
- Sugar: adds sweetness to the creamy layer
- Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
- Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
- Raspberry Jello: you will follow the instructions on the Jello box to make this layer
- Water: used to make the Jello
- Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.
How to Make Raspberry Pretzel Jello Salad
The steps for making this Raspberry Pretzel Salad recipe are simple. Even your kids can make it! Here they are broken down by layer:
Pretzel Layer
- Preheat: Heat the oven.
- Crush Pretzels: Place your pretzels in a ziplock bag and crush them using a wooden spoon or rolling pin.
- Combine: Mix the pretzels, butter, and sugar until well combined.
- Press: Firmly press the mixture into your baking dish.
- Bake: Bake, then let the crust cool completely.
Cream Cheese Layer
- Beat: In a separate large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
- Fold: Gently fold in the Cool Whip.
- Spread: Spread the mixture evenly over the cooled pretzel crust.
Jello Layer
- Dissolve: In a medium bowl, mix the Jello powder and boiling water until fully dissolved.
- Stir: Add in the raspberries and stir to combine.
- Chill: Place in the fridge to cool slightly.
- Pour: Carefully pour the Jello layer over the cream layer.
All the details for making this easy recipe can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.
Tips for Perfect Jell-O Salad Every Time
There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
Chill to Set: Refrigerate for at least 4 hours, but overnight gives the best texture.
Prep the Pretzels: Measure pretzels whole before crushing. Use a knife, food processor (quick pulses), or a rolling pin in a zip-top bag — aim for crushed pieces, not powder.
Seal the Cream Layer: Spread the cream cheese mixture fully to the edges to keep the Jell-O from seeping into the crust.
Soften for Smoothness: Make sure the cream cheese is room temperature so the filling mixes velvety and lump-free.
Mix Jell-O Correctly: Follow the recipe’s Jell-O instructions, not the box directions.
Cool Before Pouring: Let the Jell-O gelatin mixture chill before adding it. Hot liquid will crack and melt the cream layer.
Can I Use Frozen Raspberries?
Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.
Can I Substitute the Cool Whip?
I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.
Prep Ahead and Storage Instructions
Jello salad can be made 2–3 days in advance. Just cover it well and refrigerate until serving. Leftovers keep beautifully for 5–7 days when stored tightly covered in the fridge.
What to Eat with Jello Salad?
Even though jello salad always reminds me of summer BBQ potlucks, it’s a side dish you can serve all year long. It pairs beautifully with so many mains. From classic cookout favorites to cozy, comfort-food dinners…heck even for Thanksgiving or Christmas! Try it with pulled pork, garlic butter steak, hamburgers, braised short ribs, sloppy joes, or smoked ribs. Honestly, this sweet-and-salty classic goes with just about anything you’re making!
Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!
More Jello Recipes You’ll Love:
- Lemon Jello Cake
- Strawberry Pretzel Jello Salad
- Lemon Jello Peach Pie
- Raspberry Jello Fluff
- Raspberry Jello Salad
Raspberry Pretzel Jello Salad
Ingredients
Pretzel Layer
- 2 Cups Pretzels, broken into pieces
- ½ Cup Butter, unsalted
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Sugar
Jello Layer
- 1 Box Raspberry Jello, 6 oz.
- 2 Cups Water, boiling
- 4 Cups Raspberries, fresh or frozen
Instructions
Pretzel Layer
- Preheat oven to 350 degrees F.
- Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.2 Cups Pretzels, ½ Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
- Press into a 9×13” baking dish
- Bake for 6-7 minutes and then cool completely.
Cream Layer
- Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.1 Cup Sugar, 8 Ounces Cream Cheese, 8 Ounces Cool Whip
- Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
- Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.1 Box Raspberry Jello, 2 Cups Water, 4 Cups Raspberries
- Place in the fridge to cool for 15 minutes.
- Pour over the cream cheese and refrigerate until firm, about 3-4 hours.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
your recipe is so vague. Do I soften the cream cheese and cool whip?? What kind of sugar? What kind of butter unsalted or salted? You have to assume people don’t know this when you design a recipe. Please update. Thank you.
Thank you for the feedback Savannah! I updated the recipe to make it more clear. There is a link in the recipe card for the sugar if reader need to know what the sugar is.
Can’t wait to make this recipe! But above while describing steps, you say add the strawberries, (not raspberries).
Just made me giggle.
Doh! Thank you for bringing that to my attention! All fixed!