Raspberry Pretzel Jello Salad – A Holiday Tradition

Raspberry Pretzel Salad

I’m very thankful this time of year….for a lot of things!  Not the least of which is this website! It fills a creative need, helps support my family, AND serves as my personal recipe “book” for all my family favorites! :-)  Last week as I was making food assignments to my family for Thanksgiving dinner, it occurred to me that one of our FF’s (family favorites) wasn’t on the website yet!

This is actually a fairly recent addition to our family’s Thanksgiving dinner, introduced to us by my sister-in-law Marianne. We all loved it so much it has become a permanent fixture to the menu! Imagine sweet, slightly tart, salty, crunchy, and creamy all in one dish, and you have Raspberry Pretzel Jello Salad!

So today, for MY benefit, as well as yours, I present one of our family’s Thanksgiving dinner faves!

Raspberry Pretzel Jello

Ingredients

  • 10 oz cream cheese, softened
  • 2 (12 oz) packages frozen raspberries, thawed
  • 2 cups crushed pretzels (you should still be able to tell that they are pretzels)
  • 5 oz butter (one stick + 1/2 of a stick), melted
  • 5 tablespoons granulated sugar
  • 2 1/2 cups Cool Whip (a little less than one container)
  • 1 1/4 cup powdered sugar
  • 1 (6 oz) package and 1 (3 oz) package raspberry jello

Directions

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Mix together crushed pretzels, melted butter and granulated sugar.

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Spread the mixture into the bottom of a 9×13 baking dish. Bake for 10 minutes at 350. Let cool completely.

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Mix Cool Whip, powdered sugar, and cream cheese with a stand or hand mixer. It should be nice and smooth with a similar consistency to frosting.

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Spread over the pretzel crust. Try to spread it so that the sides are covered with the cream layer. This will seal the pretzel crust so you won’t have any jello leaking into the pretzels. Store in the fridge while you work on the jello layer.

Raspberry Pretzel Salad

Dissolve the 6 0z package of jello plus 1/2 the 3 oz package in 2 1/2 cups boiling water. Stir in the raspberries.

Raspberry Pretzel Salad

Let the mixture chill in the fridge until it just starts to set. Spread over the cream cheese layer. Let chill until completely set.

Raspberry Pretzel Salad

Grab a fork, spoon, or whatever is handy because as soon as this is served you are going to want to dig in!

Enjoy!

Raspberry Pretzel Salad

RASPBERRY PRETZEL JELLO SALAD

Jill Nystul
I’m very thankful this time of year….for a lot of things! Not the least of which is this website! It fills a creative need, helps support my family, AND serves as my personal recipe “book” for all my family favorites! :-) Last week as I was making food assignments to my family for Thanksgiving dinner, it occurred to me that one of our FF’s (family favorites) wasn’t on the website yet!
3.82 from 16 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 364 kcal

Ingredients
  

  • 10 oz Cream cheese softened
  • 12 oz Frozen raspberries thawed
  • 2 cups pretzels crushed
  • 5 oz butter melted
  • 5 tablespoons granulated sugar
  • 2 1/2 cups Cool Whip
  • 1 1/4 cup Powdered sugar
  • 9 oz Raspberry jello

Instructions
 

  • Mix together crushed pretzels, melted butter and granulated sugar.
  • Spread the mixture into the bottom of a 9x13 baking dish. Bake for 10 minutes at 350. Let cool completely.
  • Mix Cool Whip, powdered sugar, and cream cheese with a stand or hand mixer. It should be nice and smooth with a similar consistency to frosting.
  • Spread over the pretzel crust. Try to spread it so that the sides are covered with the cream layer. This will seal the pretzel crust so you won't have any jello leaking into the pretzels. Store in the fridge while you work on the jello layer.
  • Dissolve the 6 0z package of jello plus 1/2 the 3 oz package in 2 1/2 cups boiling water. Stir in the raspberries.
  • Let the mixture chill in the fridge until it just starts to set. Spread over the cream cheese layer. Let chill until completely set.

Nutrition

Calories: 364kcalCarbohydrates: 53gProtein: 7gFat: 18gSaturated Fat: 11gCholesterol: 53mgSodium: 524mgPotassium: 113mgFiber: 2gSugar: 22gVitamin A: 650IUVitamin C: 7.4mgCalcium: 54mgIron: 1mg


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Holidays

  • I do the reverse order too–Jello layer, cream cheese layer–then the pretzel layer as I serve it. It makes so much and if you put the pretzels on the bottom, they get soggy. So, I add the pretzel layer only on as much as I serve and save the rest for leftovers.

  • Hi~ Just wondering if butter amount can be explained. Recipe calls for five ounces of butter melted. Then it says one stick (4 oz.) and 1/2 stick (2 oz.) So, do we melt 6 oz. of butter or should it be one stick plus 1/4 of a stick?Thanks for all your great recipes.

  • I make this for Holiday’s once or twice a year. I get the mixed frozen berries and add to the Red Raspberry Jello.
    Do cut up the Strawberries as they seem to be quite large in the salad otherwise! Enjoy…

  • I make this with a red jello and red fruit for Christmas, but for Thanksgiving I use orange jello with canned crushed pineapple and mandarin oranges.

  • I love this! This is “my kind” of sweet :) I think I’ll try this with frozen blueberries because I have that in my freezer! Sweet / salty / tart – that’s exactly the type of flavours I love!

  • Had this for the first time over 25 years ago at a bunco party and LOVED it (had strawberries) I’ve made it with blueberries and was it GOOD you just need to change out the flavor of the jello to match the fruit you’re using. I’m going to try it with fresh cranberries this year………………….HAVE AN AWESOME AND BLESSED THANKSGIVING TO YOU, YOUR FAMILY AND YOUR READERS……………….

  • I was thinking about cranberries too. Also, I’ll have to swap out the cool whip–maybe for Greek yogurt. No pretzels here either–what of Ritz crackers instead? With all that changing I think I’ll not experiment with this for Thanksgiving–but maybe by New Year’s.
    Anyway, sounds worthy of trying, DH loves anything Jello.
    Thanks & Happy Thanksgiving to all.

    • If the issue with Cool Whip is simply getting it (I’ve never heard of it here in New Zealand and had to find out what it was), do an internet search for home-made versions. You can create something very similar fairly easily if thick yoghurt isn’t quite the taste you’re going for.

  • This salad is good made with strawberries too. I also like to reverse the order–jellow and fruit first and let set, then add the cream cheese mixture and sprinkle the pretzel mix on top.

  • Because now it is the time to get fresh cranberries, could I use them?
    Has anybody tried that? It looks like there is more than enough sweetness in that recipe.

  • This is great salad! I love it. My mom and the other Church Ladies Aid and Homemakers Club ladies in the upper mid west were making this salad back in the 50s….only it was made with frozen strawberries. I just saw it reintroduced on Cooks Country or Americas Test Kitchen TV recently.

  • This sounds delicious and old-fashioned in a very good way. It reminds me of some recipes my grandmother used to make for holidays, and I can’t wait to try it.

    • I make this for Thanksgiving family favorite also. It is delicious. However if you make it the night before the crunchy pretzel crust tends to go soft. Which is ok if you have it as a leftover but I wouldn’t want to serve it as a first run premiere dish after setting any longer than 4 – 8 hours. Just my opinion. Happy Thanksgiving! :)

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