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Raspberry Pretzel Salad: A Sweet and Savory Delight

Raspberry Pretzel Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups crushed pretzels
  • 1 cup unsalted butter melted
  • ¾ cup granulated sugar
  • 1 8 oz package cream cheese, softened
  • 1 cup whipped topping
  • 2 cups fresh raspberries or frozen, thawed
  • 1 6 oz package raspberry gelatin
  • 2 cups boiling water

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Combine crushed pretzels, melted butter, and ¼ cup of sugar in a bowl.
  3. Press the mixture into the bottom of a baking dish and bake for 10 minutes.
  4. Allow the pretzel crust to cool completely in the dish.
  5. In a bowl, combine softened cream cheese, remaining sugar, and whipped topping; mix until smooth.
  6. Spread the cream cheese mixture evenly over the cooled pretzel crust.
  7. Dissolve raspberry gelatin in boiling water and stir until mixed.
  8. Add fresh raspberries to the gelatin mixture.
  9. Pour the raspberry mixture evenly over the cream cheese layer.
  10. Chill the salad in the refrigerator for at least 4 hours before serving.