Raspberry Pretzel Jello Salad

Raspberry Jello Pretzel Salad Recipe:


4 cups mini pretzels

1 stick melted butter

3 Tbsp Sugar

1 cup Sugar

1 8 oz package cream cheese

1 thawed pack cool whip

1 Tbsp vanilla

1 box 8-serving strawberry or raspberry jello mix

2 small packages fresh raspberries



Crush mini pretzels and mix with 1 stick melted butter and 3 TBSP sugar.

Press into a 9×13 pan and bake 350 for 10 min. Let cool.

Middle Layer:

Blend with mixer 1 cup sugar and the package of cream cheese. Then fold in one thawed package of cool whip. Add 1 tbsp vanilla extract. Pour onto pretzel crust. Seal around edges so the jello layer doesn’t leak to the bottom.

Raspberry Topping:

Dissolve the strawberry or raspberry jello mix into 2 cups boiling water till dissolved. Then add 2 cups cool cups water and let cool to room temp. Add the fresh raspberries, then pour on the whipped cream layer. Cover and let set in the fridge for 3-4 hours. Enjoy!


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