Pretzel Salad Recipe

Indulge in this irresistible Pretzel Salad recipe, a family favorite from Washington State! This no-bake dessert features a buttery pretzel crust, creamy cream cheese filling, and a vibrant raspberry Jell-O topping. Easy to make and perfect for potlucks or a special treat, this recipe is guaranteed to be a crowd-pleaser. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 40 mins
Calories 408.6 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Pretzel Salad 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pretzel Salad

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How to Make Pretzel Salad

  1. **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.
  2. Press the pretzel mixture firmly into the bottom of a 13x9 inch baking pan.
  3. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
  4. **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.
  5. Gently fold in 8 ounces of Cool Whip.
  6. Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches the corners to prevent topping leakage.
  7. **Topping:** In a separate bowl, combine 1 (3 ounce) package of raspberry Jell-O and 1 cup boiling water. Stir until completely dissolved.
  8. Let the Jell-O mixture cool slightly until it begins to thicken (about 5-10 minutes).
  9. Gently stir in 1 cup fresh or frozen raspberries.
  10. Carefully spoon the Jell-O mixture over the cream cheese filling.
  11. 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