This irresistible Pretzel Salad brings together sweet and salty flavors in one showstopping dessert. With just an hour of prep and minimal cooking time, you’ll create a crowd-pleasing treat that’s worth the 4-hour chill time. The delightful combination of buttery pretzel crust, creamy center, and fruity top layer makes this retro-inspired dish perfect for potlucks, family gatherings, or holiday celebrations. At 413 calories per serving, it’s a perfectly portioned indulgence that’ll have everyone asking for the recipe.
Ingredients for Perfect Pretzel Salad
- Pretzel Base: 2 cups crushed pretzels, 3 Tbsp light brown sugar, ¾ cup melted butter – creates a delightful crunchy foundation
- Cream Layer: 8 oz cream cheese, ½ cup powdered sugar, 1¼ cups heavy whipping cream – ensures a smooth, creamy middle
- Top Layer: 6 oz raspberry jello, 2 cups water, 4 cups frozen raspberries – adds a refreshing fruity finish
Step-by-Step Instructions
- Pretzel Base Preparation: Heat oven to 350°F. Mix crushed pretzels with brown sugar and melted butter. Press into greased 9×13 dish. Bake 10 minutes and cool completely
- Cream Layer Creation: Beat cream cheese with powdered sugar until smooth. Whip cream separately until soft peaks form and combine
- Spreading Technique: Carefully spread cream mixture over cooled crust, ensuring edges are sealed to prevent jello seepage
- Jello Topping: Dissolve raspberry jello in boiling water. Add frozen berries and let cool to room temperature
- Final Assembly: Pour jello mixture over cream layer. Refrigerate 2-4 hours until set
Storage Tips
Keep this tasty dessert fresh by storing it in the fridge, covered with plastic wrap or in an airtight container. It stays good for up to 3 days, though the pretzel layer might soften a bit over time. Want to make it ahead? You can prepare the pretzel crust and cream cheese layer a day before – just wait to add the jello layer until you’re ready to serve.
Variations
Love to mix things up? Try strawberries instead of raspberries with strawberry jello for a classic twist. You can also use mixed berries for extra flavor! For a lighter version, swap the heavy cream for Cool Whip, or try reduced-fat cream cheese. Want it extra crunchy? Add some chopped nuts to the pretzel base.
Serving Suggestions
This pretty layered dessert looks amazing served in a clear glass dish where you can see all three beautiful layers. Cut into squares and pop them onto dessert plates for parties, or scoop into small bowls for casual family dinners. Add a small dollop of whipped cream on top if you’re feeling fancy! It’s perfect for summer picnics, holiday gatherings, or any time you want something sweet and salty.
Make It Perfect
The secret to success is letting each layer cool completely before adding the next. Make sure to spread the cream cheese layer right to the edges – this creates a seal that stops the jello from seeping through. When crushing the pretzels, aim for small pieces but don’t pulverize them into dust – you want some texture! Room temperature cream cheese blends much more smoothly than cold.
Pretzel Salad
Equipment
- 9×13 inch baking dish
- Mixing bowl
Ingredients
- 2 cups crushed pretzels
- 3 Tablespoons light brown sugar
- 3/4 cup butter melted
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 2 cups water
- 6 ounce raspberry jello
- 4 cups frozen raspberries
Instructions
- Preheat oven to 350 degrees F.
- Add crushed pretzels, light brown sugar and melted butter to a mixing bowl and stir to combine.
- Press firmly into a lightly greased 9×13 inch baking dish and bake for 10 minutes.
- Remove from oven and allow to cool completely.
- Meanwhile, beat the cream cheese and powdered sugar together until creamy.
- Add the whipping cream and beat until cream has stiffened into soft peaks.
- Spread the mixture over the top of the pretzel crust, spreading it all the way to edges of the pan on all sides (so the jello wont seep through).
- Boil 2 cups water. Add jello and stir until dissolved.
- Remove from heat and stir in frozen berries.
- Set aside to cool to room temperature, then pour into dish and refrigerate for 2-4 hours, until jello has set.
