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Raspberry Jello Pretzel Salad

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5 from 2 reviews

  • Total Time: 28 minutes
  • Yield: 15 1x


This Raspberry Jello Pretzel Salad is one of our favorite jello salads ever. The combination of the raspberries and jello, the cream cheese layer and the salty pretzel crust is absolutely perfect! 


Units Scale


  • 2 cups pretzels, crushed
  • 1/2 cup butter, melted
  • 3 tablespoons sugar


  • 1 box (6 oz) Jell-O™ raspberry-flavored gelatin
  • 3 cups boiling water
  • 10 oz frozen raspberries


  • 12 oz cream cheese, softened (1 1/2 pkgs.)
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 8 oz container Cool Whip, thawed


Pretzel Crust:

  1. Pre-heat oven to 375°. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly in a greased 9×13 pan and bake for 8 minutes. Refrigerate for 30 minutes or until cool.

Jello Layer:

  1. Bring the 3 cups water to a boil. Add Jello and stir until dissolved.  Mix in frozen raspberries and put in fridge until it become syrupy and slightly thick.

Cream Cheese Layer:

  1. In a medium size bowl, beat together the cream cheese, sugar and vanilla with an electric mixer until smooth. Fold in the cool whip.
  2. Carefully spread the cream cheese mixture over the cooled pretzel crust. (Make sure to spread all the way to the edges so that the jello won’t leak through).
  3. Once the Jello is syrupy and slightly thickened, pour it over the raspberries.  Refrigerate until completely set (about 2 hours). Cut into pieces and serve. Store any leftovers in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Cuisine: American