Raspberry Pretzel Salad

This yummy dessert is salty, sweet, crunchy, creamy, and fruity! You'll love all the fabulous flavors and layers in this light and refreshing gluten-free Raspberry Pretzel Salad.

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Prep Time: 25

Cook Time: 15

Chill Time: 3

Total Time: 3 35

Course: Dessert, Side Dish

Cuisine: American

Keyword: Dessert, Gluten-Free, Jello, Pretzel, Raspberry, Salad

Servings:

Calories: 256kcal

Ingredients

Crust:

2 1/2 c. finely crushed pretzels, use gluten-free pretzels for GF dessert
3 TBSP. granulated sugar
1 c. butter, melted

Filling:

8 oz. cream cheese, softened
1 c. granulated sugar
8 oz. Cool Whip topping

Topping:

6 oz. raspberry jello
2 c. water, divided
2 10 oz. pkg. frozen raspberries

Instructions

Preheat oven to 400°.
In a high speed blender or food processor, blend pretzels until finely crushed. It's ok if there are a little larger pieces in the mix.
In a bowl, combine crushed pretzels, sugar, and melted butter. Press into the bottom of a 9x13" baking pan. Bake for 15 minutes. Let cool completely. Should take about 30 minutes.
In a large bowl, blend together the softened cream cheese and sugar until mixture is incorporated and smooth. Fold in the cool whipped topping until combined and creamy.
Spread cream cheese mixture over cooled crust. Make sure to spread filling all the way to the ends of the pan and create a seal so that the top jello layer doesn't leak through.
Meanwhile, make the jello layer. In a large bowl, mix Jello with one cup of boiling water and stir to dissolve completely.
Add in one cup cold water and let mixture cool a bit in the fridge. About 10 minutes.
Add in the frozen raspberries, give it a good stir and pour raspberry/jello mixture over filling and chill for about 3-4 hours or until jello has set.
Makes about 12-15 servings depending on how big or small you cut the slices. Enjoy!

Nutrition

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