raspberry pretzel jello salad

My grandma introduced me to this delicious SALAD years ago. My husband and youngest child insist it is dessert. Either way, it is one of my favorite holiday dishes – a little salty & a whole lotta sweet. The secret lies in its crust.

jello pretzel salad crust

After years of making it myself, I have perfected my pretzel-crushing technique.  The key is using a heavy, flat-bottomed glass. And not crushing them too small.


Melt a stick of butter, add it to the crushed pretzels along with a half cup of the sugar.  Mix well and then pat it into a 9×13 pan and back for 6 minutes at 350 degrees.  While it is cooling, mix together the middle layer.

creamy goodness

Spread it onto the crust and move on to the final layer, the part that makes this a salad.


After you’ve dissolved the gelatin with boiling water, the frozen fruit serves to thicken it. Keep stirring until all but a handful of chunks remain. Add this layer on top of the creamy goodness, being careful not to splash red gelatin all over yourself.


…or your cookbook!!!  Here’s the final product:

© Tina Vega Photography

The printable recipe is below.

Raspberry Pretzel Jello Salad


  • 1-1/2 cups crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 2 (8 oz.) pkg. cream cheese
  • 1 large carton Cool Whip
  • 1 cup sugar
  • 1 large pkg. raspberry Jello
  • 2 (10 oz.) pkg. frozen raspberries
  • 2 c. hot water


  1. Mix crushed pretzels, 1/2 c. sugar, and butter. Pat into 9x13-inch pan. Bake 6 minutes at 375 degrees.
  2. Mix cream cheese, Cool Whip, and 1 c. sugar. Pour over first layer.
  3. Dissolve Jello in hot water. Add frozen raspberries. Allow to thicken slightly. Pour over cream cheese layer.
  4. Refrigerate overnight and serve!

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