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Raspberry Pretzel Jello Salad

Raspberry Pretzel Jello Salad

Raspberry Pretzel Jello Salad with a buttery pretzel crust, creamy cheesecake filling, fresh raspberries, and raspberry gelatin. Perfect make-ahead dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Pretzel Crust
  • 2 cups crushed pretzels
  • ¾ cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • Cream Cheese Layer
  • 8 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce container whipped topping, thawed
  • Raspberry Layer
  • 2 3-ounce packages raspberry gelatin
  • 2 cups boiling water
  • 3 cups fresh raspberries

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Combine the crushed pretzels, melted butter, and sugar until evenly coated.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
  4. Bake for 10 minutes, then allow the crust to cool completely.
  5. Beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
  6. Fold in the whipped topping until light and fluffy.
  7. Spread the cream cheese mixture evenly over the cooled crust, making sure to seal it completely to the edges of the pan.
  8. Dissolve the raspberry gelatin in the boiling water. Let it cool until slightly thickened but still pourable.
  9. Arrange the fresh raspberries evenly over the cream cheese layer.
  10. Slowly pour the cooled gelatin over the raspberries.
  11. Refrigerate for at least 4 hours, or until fully set.
  12. Slice into squares and serve chilled.

Notes

  • Let the crust cool completely before adding the filling.
  • Seal the cream cheese layer against the edges to prevent the gelatin from soaking into the crust.
  • Allow the gelatin to cool before pouring it over the filling.
  • Fresh raspberries provide the best flavor and texture.
  • Chill overnight for neat, clean slices.