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


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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


  • 1Combine 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.
  • 2In 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.
  • 3In 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.
  • 4Refriderate until firm. Cut into squares to serve.

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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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