Raspberry pretzel desserts are a true crowd-pleaser, balancing sweet, salty, and creamy flavors perfectly. Today, I’m bringing you two wonderful variations of this classic layered treat that everyone loves.
You’ll find these raspberry pretzel recipes easy to follow and perfect for bringing a little brightness to any meal or potluck. Get ready to make something truly special and delicious!
Jump to Recipe:
- 1. Raspberry Pretzel Dessert: Sweet & Salty Perfection
- 2. Raspberry Pretzel Salad Cake: A Festive Fruity Treat
Raspberry Pretzel Dessert: Sweet & Salty Perfection
This classic raspberry pretzel dessert features a crunchy pretzel crust, a smooth cream cheese layer, and a vibrant raspberry topping. It’s a fantastic choice for holidays, picnics, or just a sweet afternoon snack.
Key Ingredients & Tips for Raspberry Pretzel Dessert
- Pretzel Crunch: Make sure to crush your pretzels finely for a firm crust, but a few larger pieces can add nice texture.
- Cream Cheese Softness: Let your cream cheese come to room temperature before mixing. This helps avoid lumps in your creamy layer.
- Chill Time Matters: Giving this dessert enough time to chill in the fridge helps all the layers set properly and makes serving easy.
What You Need for This Dessert
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1/4 cup granulated sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container whipped topping, thawed (like Cool Whip)
- 2 (3 ounce) packages raspberry gelatin (Jell-O)
- 2 cups hot water
- 1 (10 ounce) package frozen raspberries, slightly thawed
⏱️ Time: 45 minutes prep, 4 hours chill🍽️ Yields: 12 servings
How to Make This Raspberry Pretzel Treat
Step 1: Make the Pretzel Crust
Combine crushed pretzels, melted butter, and granulated sugar in a bowl. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Bake in a preheated 350°F (175°C) oven for 8-10 minutes, then let it cool completely.
Step 2: Create the Creamy Layer
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the thawed whipped topping until everything is well combined and fluffy. Spread this creamy mixture evenly over the cooled pretzel crust.
Step 3: Prepare the Raspberry Topping
In another bowl, dissolve both packages of raspberry gelatin in 2 cups of hot water, stirring for at least 2 minutes until fully dissolved. Carefully stir in the slightly thawed frozen raspberries. Pour this raspberry mixture evenly over the cream cheese layer.
Step 4: Chill and Serve
Place the dish in the refrigerator and chill for at least 4 hours, or until the raspberry layer is completely set. Once firm, slice and serve this lovely dessert.
📝 Final Note
This dessert keeps well in the refrigerator for up to 3 days. Cover it tightly to keep it fresh and tasting great.
Raspberry Pretzel Salad Cake: A Festive Fruity Treat
This raspberry pretzel “salad cake” is a delightful mix of textures and tastes. It offers the beloved sweet and salty combination in a layered form that feels light and festive.
Key Ingredients & Tips for Pretzel Salad Cake
- Pretzel Fineness: Aim for a medium crush on your pretzels; some larger bits add extra texture and a nice salty bite to your cake.
- No Lumps Allowed: Ensure your cream cheese is very soft before mixing. This helps you get the smoothest possible middle layer for your cake.
- Setting Time: Don’t rush the chilling process. A firm raspberry layer is key to clean slices and a beautiful presentation for this salad cake.
What You Need for This Salad Cake
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1/4 cup granulated sugar
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup powdered sugar
- 1 (8 ounce) container whipped topping, thawed
- 2 (3 ounce) packages raspberry gelatin (Jell-O), regular or sugar-free
- 2 cups hot water
- 1 (10 ounce) package frozen raspberries, slightly thawed
⏱️ Time: 40 minutes prep, 3 hours chill🍽️ Yields: 10-12 servings
How to Make Your Pretzel Salad Cake
Step 1: Bake the Pretzel Base
Mix crushed pretzels, melted butter, and granulated sugar. Press this mix into a 9×13 inch pan. Bake at 350°F (175°C) for 7-9 minutes until lightly golden. Let it cool completely on a wire rack before moving on.
Step 2: Prepare the Creamy Filling
With an electric mixer, beat the softened cream cheese and powdered sugar until light and creamy. Fold in the thawed whipped topping until no streaks remain. Carefully spread this white layer over the cooled pretzel crust, making sure to seal it to the edges.
Step 3: Make the Raspberry Layer
In a bowl, dissolve the raspberry gelatin in hot water, stirring until no granules are left. Gently stir in the slightly thawed frozen raspberries. Pour this red mixture over the cream cheese layer, spreading it out evenly.
Step 4: Chill Until Firm
Refrigerate the dessert for at least 3-4 hours, or until the top raspberry layer has fully set. Once firm, cut into squares and serve this lovely “salad cake.”
📝 Final Note
For a slightly less sweet option, you can use sugar-free gelatin, or reduce the granulated sugar in the crust by a tablespoon.
