Best Raspberry Pretzel Salad Recipes

RASPBERRY PRETZEL SALAD

Raspberry Pretzel Salad image

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

Provided by By Annalise Sandberg

Categories Dessert

Time 3h20m

Yield 12

Number Of Ingredients 10

Ingredients

1 box (8-serving size) Jell-O™ raspberry-flavored gelatin
2 cups boiling water
3 cups mini pretzels, crushed
3/4 cup butter, melted
3 tablespoons sugar
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:

In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
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.
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.
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 Facts : Calories 450, Carbohydrate 57 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 40 g, TransFat 1/2 g

RASPBERRY PRETZEL SALAD

Raspberry Pretzel Salad image

I found this on the back of a whipped topping label. A friend used to make something similar years ago and I never got the recipe!

Provided by Linky

Categories Gelatin

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups pretzels, crushed
1 1/4 cups sugar, divided
1/2 cup butter, melted
16 ounces low-fat cream cheese, softened
8 ounces whipped topping, thawed
6 ounces raspberry gelatin
2 cups water, boiling
12 ounces red raspberries (fresh or frozen)

Steps:

Preheat oven to 350ºF. In a medium bowl, mix pretzels, 1/4 cup sugar and melted butter. Press into a 13x9 inch pan. Bake for 10 minutes. Cool completely.
In another bowl, combine cream cheese and remaining sugar, mix until smooth. Add whipped topping and continue mixing until well combined. Spread over pretzel layer. Chill at least 30 minutes.
In yet another bowl (whew, hope you have lots of bowls!), combine gelatin and boiling water. Sprinkle frozen berries over cream cheese layer, carefully pour gelatin over berries.
Refrigerate, covered until set about 1 to 2 hours.

Nutrition Facts : Calories 465.3, Fat 21.7, SaturatedFat 12.6, Cholesterol 63.6, Sodium 634.5, Carbohydrate 50.8, Fiber 2.7, Sugar 25.6, Protein 19.4

RASPBERRY PRETZEL SALAD

Raspberry Pretzel Salad image

This recipe is always made for every holiday get together. A friend of mine backed away from this for 18 years, because she wasn't too fond of salty sweet treats. A few years ago I convinced her to give it a try. One bite and she was hooked! She absolutely loved all the goodness of the fruity, creamy, lightly salty taste, plus...

Provided by Connie Deitz

Categories Fruit Desserts

Time 1h10m

Number Of Ingredients 8

Ingredients

1 1/2 c crushed pretzels
1 1/4 c sugar, divided
1/2 c melted butter
16 oz softened cream cheese
8 oz cool whip (thawed)
1(Large) box raspberry jello (6 oz package)
2 c boiling water
2-(12)oz pkg frozen raspberries (thawed)

Steps:

1. Lightly grease a large casserole dish (9"x13")and set aside. Heat oven to 350 degrees.
2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into the lightly greased casserole dish and bake for 10 minutes. Cool
3. Beat together, the softened cream cheese and the 1 cup of sugar. Fold in the thawed Cool Whip. Spread over the cooled pretzel mixture and then chill in the refrigerator for 30 minutes.
4. Top chilled mixture with the thawed raspberries. Combine the Jello and the hot water and gently pour over the raspberries. Carefully place the mixture into the refrigerator and chill until the Jello has set. Remove, slice and serve. Refrigerate leftovers. Very yummy!