Irresistible Raspberry Pretzel Salad (Ready-to-Print Version)
Delight in fresh raspberries and a crunchy pretzel base, balanced with creamy layers and sweet gelatin.
# What You’ll Need:
→ Crust
01 -
2 cups crushed pretzels
02 -
1/2 cup granulated sugar
03 -
3/4 cup unsalted butter, melted
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 cup whipped topping
→ Raspberry Gelatin Layer
07 -
1 cup granulated sugar
08 -
1 cup water
09 -
1 package (3 ounces) raspberry gelatin
10 -
2 cups fresh raspberries
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Combine crushed pretzels, 1/2 cup granulated sugar, and melted butter in a bowl. Press mixture into bottom of a 9×13 inch baking dish.
02 -
Bake crust for 10 minutes until golden brown. Remove from oven and allow to cool completely.
03 -
Beat softened cream cheese with powdered sugar until smooth. Gently fold in whipped topping until evenly combined.
04 -
Spread the cream cheese mixture evenly over the cooled pretzel crust.
05 -
Bring water to a boil in a saucepan. Remove from heat, stir in raspberry gelatin and 1 cup granulated sugar until fully dissolved. Fold in fresh raspberries carefully.
06 -
Pour raspberry gelatin mixture over cream cheese layer and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
# Handy Tips:
01 -
For best texture, refrigerate overnight to allow layers to fully set.