Raspberry Pretzel Jello Salad

4 from 3 votes

Raspberry Pretzel Jello Salad

Some things just belong together...like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.

Prep Time25

Refrigerate4

Total Time4 25

Course: 100 + Salad Recipes to Obsess Over

Cuisine: American

Keyword: jello, jello salad, layered berry dessert, pretzel, side dish

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Pretzel Layer

2 Cups Pretzels broken into pieces
½ Cup Butter unsalted
1 Tablespoon Brown Sugar
2 Tablespoons Sugar

Cream Layer

1 Cup Sugar
8 Ounces Cream Cheese softened
8 Ounces Cool Whip thawed in the fridge

Jello Layer

1 Box Raspberry Jello 6 oz.
2 Cups Water boiling
4 Cups Raspberries fresh or frozen

US Customary - Metric

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 9x13” 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.

Notes

Cover left overs and store in refrigerator.

Nutrition