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A slice of raspberry pretzel jello salad on a white plate.

Raspberry Pretzel Salad

Passing as a salad rather than a dessert in the Midwest, Raspberry Pretzel Jello Salad is sweet, salty, made with Jell-O, and topped with cool whip. It's a great make-ahead recipe that everyone will love!
Course Dessert, Salad
Cuisine American
Cook Time 3 hours
Total Time 3 hours
Servings 12 servings
Calories 297kcal


For the pretzel crust:

  • 2 cups pretzels crushed (about 8 ounces, see note 1)
  • 3/4 cup butter melted (1 1/2 sticks)
  • 3 tablespoons granulated sugar

For the filling:

  • 1 (8 ounce) package cream cheese softened
  • 1 cup granulated sugar
  • 2 cups whipped topping thawed (from one 8-ounce container, see note 2)
  • 2 (3 ounce) packages raspberry gelatin
  • 2 cups boiling water
  • 32 ounces frozen raspberries
  • whipped topping for garnish, optional
  • Pretzels uncrushed, for garnish, optional


To make the pretzel crust:

  • Preheat oven to 350 degrees. In a medium bowl, add crushed pretzels, butter, and sugar. Toss well to combine.
  • Press into an un-greased 9-inch by 13-inch baking dish. Bake 10 minutes. Remove from oven and cool to room temperature.

To make the filling:

  • In a medium bowl, beat cream cheese and sugar until smooth. Stir in whipped topping until combined. Spread over pretzel crust and refrigerate until chilled (at least 30 minutes).
  • In a large bowl, dissolve gelatin in boiling water. Stir in frozen raspberries and chill until partially set, about 15 to 20 minutes. Carefully pour or spoon over cream cheese filling.
  • Chill until firm, about 4 to 6 hours. Garnish with additional whipped topping and pretzels if desired.



  1. Pretzels: To crush pretzels, place in a zipper-top plastic bag and crush with a rolling pin or mallet. Or, place in a food processor and pulse until crushed.
  2. Whipped topping: One 8-ounce container of whipped topping contains about 3 cups. This recipe calls for 2 cups whipped topping. You can use the last cup for garnish, if desired. Whipped topping is a little more stable than fresh whipped cream (it sets better and lasts longer in the refrigerator).
  3. Yield: This recipe will make 12 or 16 slices of salad depending on how you slice it.
  4. Storage: Store leftovers covered for up to 4 days in the refrigerator.
  5. Make ahead: Raspberry Pretzel Salad is best when made at least 8 hours in advance so the layers have a chance to really set and chill.


Serving: 1slice | Calories: 297kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 283mg | Potassium: 149mg | Fiber: 5g | Sugar: 26g | Vitamin A: 390IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 1mg