Description
A delightful dessert that combines a crunchy pretzel crust, creamy filling, and luscious raspberry topping, making it a crowd-pleaser at any gathering.
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip
- 1 package (6 oz) raspberry gelatin
- 2 cups boiling water
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed pretzels, granulated sugar, and melted butter in a mixing bowl. Mix well and press the mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the pretzel crust for about 10 minutes, then allow it to cool completely.
- Beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the Cool Whip and spread this creamy mixture over the cooled pretzel crust.
- Dissolve the raspberry gelatin in boiling water, stirring until fully dissolved. Fold in the fresh raspberries and let it cool slightly.
- Pour the gelatin mixture over the cream cheese layer once it has cooled.
- Refrigerate the entire salad for at least 240 minutes or until set.
- Serve chilled for the best experience.
Notes
For added flavor, consider using different fruit flavored gelatin or garnishing with mint leaves and a drizzle of raspberry sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg