Jell-O Pretzel Salad

Welcome to a culinary adventure where sweet meets salty in a delightful fusion of flavors and textures. Today, we’re diving into the world of Jell-o Pretzel Salad, a classic recipe that never fails to tantalize taste buds and bring smiles to faces. This is a dish that you will be asked to bring again to any event you take it to.

Ingredients

Pretzel Crust:

• 2 cups pretzels, crushed
• 3 tablespoons sugar
• ¾ cup melted butter

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup sugar
• 1 (8 oz) container whipped topping (like Cool Whip)

Raspberry Jell-o Layer:

• 1 large box raspberry Jell-o
• 2 ½ cups boiling water
• 1 (12 oz) bag frozen raspberries

Toppings:

• 1 (8 oz) container whipped topping (like Cool Whip)
• extra pretzels, crushed

How to Make Jell-o Pretzel Salad

Step 1: Prepare the Pretzel Crust – Begin by preparing the pretzel crust. Crush the pretzels either in a food processor or by placing them in a quart-size Ziploc bag and using a rolling pin or heavy object to crush them. Mix the crushed pretzels with 3 tablespoons of sugar and melted butter until well combined. Press this mixture into a 9×13 inch pan and bake at 400°F (200°C) for 5 minutes. Once baked, allow the crust to cool completely.

Step 2: Prepare the Cream Cheese Layer – When the crust is cooled, prepare the cream cheese layer. Beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Mix in the whipped topping until fully incorporated, remembering to scrape the sides as you go. Spread this mixture evenly over the cooled pretzel crust, ensuring to create a solid barrier around the edges to prevent the Jell-o from seeping through.

Step 3: Prepare the Raspberry Jell-o Layer – Now, onto the raspberry Jell-o layer. Dissolve the raspberry Jell-o in 2 ½ cups of boiling water, stirring until completely dissolved. Add the frozen raspberries to the Jell-o mixture, stirring until the Jell-o begins to thicken slightly. Carefully pour this mixture over the cream cheese layer, ensuring it covers the entire surface evenly. I like to spoon the raspberries out and then pour the Jell-o to avoid excessive splashing.

Step 4: Chill – Cover the pan and carefully transfer it to the refrigerator to set for at least 4 hours or until the Jell-o is firm. The hardest part is now done!

Step 5: Final Touches – Before serving, add a final touch by topping the dessert with additional whipped topping and a sprinkle of crushed pretzels for a decorative flourish.

Simple Does It!

There you have it – a mouthwatering Jell-o Pretzel Salad that’s as visually stunning as it is delicious. With its contrasting layers of crunchy pretzel crust, creamy cheesecake filling, and fruity raspberry Jell-o topping, this dessert is guaranteed to be a hit at any gathering. So why wait? Whip up a batch today and treat yourself to a taste sensation unlike any other.

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Jell-o Pretzel Salad

Makinzie Shandrew

A delightful fusion of crunchy pretzels, creamy cheesecake, and fruity raspberry Jell-o, creating a sensational Jell-o Pretzel Salad.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

4 hours hrs 30 minutes mins

Total Time 5 hours hrs

Course Dessert

Servings 15

Ingredients

  

Pretzel Crust

• 2 cups pretzels crushed
• 3 tbsp sugar
• ¾ cup melted butter

Cream Cheese Layer

• 8 oz cream cheese softened
• 1 cup sugar
• 1 8 oz container whipped topping (like cool whip)

Raspberry Jell-o Layer

• 1 lg box raspberry Jell-o
• 2 ½ cups water boiling
• 1 12 oz bag frozen raspberries

Topping

• 1 8 oz container whipped topping (like cool whip)
• extra pretzels crushed

Instructions

 

• Begin by preparing the pretzel crust. Crush the pretzels either in a food processor or by placing them in a quart-size Ziploc bag and using a rolling pin or heavy object to crush them. Mix the crushed pretzels with 3 tablespoons of sugar and melted butter until well combined. Press this mixture into a 9×13 inch pan and bake at 400°F (200°C) for 5 minutes. Once baked, allow the crust to cool completely.
• When the crust is cooled, prepare the cream cheese layer. Beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Mix in the whipped topping until fully incorporated, remembering to scrape the sides as you go. Spread this mixture evenly over the cooled pretzel crust, ensuring to create a solid barrier around the edges to prevent the Jell-o from seeping through.
• Now, onto the raspberry Jell-o layer. Dissolve the raspberry Jell-o in 2 ½ cups of boiling water, stirring until completely dissolved. Add the frozen raspberries to the Jell-o mixture, stirring until the Jell-o begins to thicken slightly. Carefully pour this mixture over the cream cheese layer, ensuring it covers the entire surface evenly. I like to spoon the raspberries out and then pour the Jell-o to avoid excessive splashing.
• Cover the pan and carefully transfer it to the refrigerator to set for at least 4 hours or until the Jell-o is firm. The hardest part is now done!
• Before serving, add a final touch by topping the dessert with additional whipped topping and a sprinkle of crushed pretzels for a decorative flourish.

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