Rasberry Pretzel Salad

Carolyn Parke


This is always a great salad for any type of gathering.


★★★★★ 2 votes

8 to 10
15 Min
Stove Top


  • 2 c
    pretzels, coursely crushed
  • 3/4 c
    butter or margarine, melted
  • 1 1/4 c
  • 8 oz
    cream cheese, room temperature
  • 8 oz
    whipped topping
  • 1 box
    raspberry jello, 6 oz.
  • 1 c
    water, boiling
  • 1/2 c
    marshmallows, mini
  • 2 pkg
    frozen raspberries, thawed (10 oz each)

How to Make Rasberry Pretzel Salad


  1. Combine crushed pretzels, margarine, and 3 tablespoons sugar; mix well. Press into a 13X9-inch baking dish. Bake in a preheated 400 degree oven 8 minutes. Remove and let cool completely.
  2. In a large mixing bowl with an electric mixer, beat cream cheese and remaining cup of sugar until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refriderate until chilled.
  3. In a mixing bowl, dissolve jello in boiling water. Add marshmellos and stir until melted. Add raspberries with their juice. Let stand 10 minutes. Pour over cream cheese layer.
  4. Refriderate until firm. Cut into squares to serve.

Printable Recipe Card

About Rasberry Pretzel Salad

Course/Dish: Gelatin Salads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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