Ingredients for Pretzel Salad
- 1 ½ cups crushed pretzels
- 1 cup powdered sugar
- ½ cup melted butter
- 1 (8 ounce) package cream cheese, softened
- Egg Beaters Egg Substitute
- 8 ounces Cool Whip
- 1 (3 ounce) package raspberry Jell-O
- 1 cup boiling water
- 1 cup fresh or frozen raspberries
- ¼ cup sugar
- 2 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pretzel Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pretzel Salad
- **Crust:** Preheat oven to 350°F (175°C). In a large bowl, combine 1 ½ cups crushed pretzels, ½ cup melted butter, and ¼ cup sugar. Mix well.
- Press the pretzel mixture firmly into the bottom of a 13x9 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- **Filling:** In a medium bowl, beat together 1 (8 ounce) package of cream cheese (softened), 2 large eggs, and 1 cup powdered sugar until smooth and creamy.
- Gently fold in 8 ounces of Cool Whip.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches the corners to prevent topping leakage.
- **Topping:** In a separate bowl, combine 1 (3 ounce) package of raspberry Jell-O and 1 cup boiling water. Stir until completely dissolved.
- Let the Jell-O mixture cool slightly until it begins to thicken (about 5-10 minutes).
- Gently stir in 1 cup fresh or frozen raspberries.
- Carefully spoon the Jell-O mixture over the cream cheese filling.
- Refrigerate for at least 4 hours, or until the Jell-O is fully set and the dessert is chilled.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
109g
Fat
61g
Carbs
18g