Description
A vibrant and delightful dessert featuring a crunchy pretzel crust, creamy filling, and a tangy raspberry topping, perfect for any occasion.
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping
- 6 oz raspberry jello
- 2 cups boiling water
- 2 cups fresh raspberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) to prepare for the pretzel crust.
- Combine the crushed pretzels, sugar, and melted butter in a mixing bowl. Mix until every pretzel piece is evenly coated, then press the mixture firmly into the bottom of your 9×13-inch baking pan.
- Bake the pretzel crust for 10 minutes or until light golden brown. Let it cool completely.
- Beat together the softened cream cheese and powdered sugar until smooth and creamy. Fold in the whipped topping gently until no lumps remain.
- Dissolve the raspberry jello in 2 cups of boiling water. Allow to cool until it thickens slightly, about 30 minutes.
- Fold fresh raspberries into the jello mixture if using.
- Pour the jello mixture over the cream cheese layer, spreading it evenly.
- Refrigerate for about 4 hours to allow the jello to set.
- Serve chilled, spooning portions onto plates.
Notes
Consider making this salad a day ahead to enhance the flavor. Ensure the crust cools completely before adding layers.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg