Pioneer Woman Raspberry Pretzel Jello Salad​

This easy Pioneer Woman Raspberry Pretzel Jello Salad is a perfect blend of creamy, sweet, and salty flavors. With a crunchy pretzel crust and a fresh raspberry topping, it’s a simple and delicious dessert for any occasion. You can easily customize it with different fruits or flavors to suit your taste!

Ingredients Needed

For the Crust:

• 4 cups pretzel sticks
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup packed light brown sugar

For the Cream Cheese Filling:

• 1 1/2 cups heavy cream
• 8 oz cream cheese, softened
• 8 oz sour cream
• 1 cup granulated sugar
• 2 tsp vanilla extract

For the Raspberry Topping:

• 6 oz Raspberry-flavored gelatin powder
• 2 cups boiling water
• 1 lb fresh raspberry, stemmed and sliced

How To Make Raspberry Pretzel Jello Salad​

1. Prepare the Crust: Preheat your oven to 350°F. Crush the pretzels in a large resealable plastic bag using a rolling pin. Combine the crushed pretzels, melted butter, and brown sugar in a large bowl. Press the mixture evenly into the bottom of a 9-by-13-inch baking dish. Bake for 12-14 minutes, until lightly crisp and browned. Let it cool completely on a wire rack for about 30 minutes.
2. Make the Cream Cheese Filling: In an electric mixer, beat the heavy cream on medium-high speed until stiff peaks form (about 1-2 minutes). Set aside. In the same mixer bowl, beat the cream cheese, sour cream, sugar, and vanilla on medium-high speed until smooth and fluffy (about 3 minutes). Fold the whipped cream into the cream cheese mixture until combined, then spread evenly over the cooled pretzel crust. Chill in the refrigerator for about 1 hour, until firm.
3. Prepare the raspberry Topping: Dissolve the raspberry gelatin in boiling water in a large bowl. Stir in the sliced fresh strawberries, then chill uncovered for about 1 hour, until partially set.
4. Assemble the Salad: Carefully spoon the partially set raspberry gelatin mixture over the cream cheese layer. Chill in the refrigerator until fully set, about 2 hours or overnight.
5. Serve: Cut into squares and serve chilled. Enjoy!

Recipe Tips

• Crush Pretzels Evenly: Make sure the pretzels are crushed into fine crumbs. This helps the crust stick together and bake evenly, giving it a nice crunch.
• Chill Layers Well: Let each layer chill in the fridge long enough to set properly, especially the cream cheese filling. This ensures the dessert holds its shape when served.
• Use Fresh Strawberries: Fresh strawberries give the topping a sweet, natural flavor and a beautiful texture. Avoid frozen strawberries, as they can make the gelatin too watery.
• Let the Gelatin Set Partially: When making the raspberry topping, allow the gelatin to partially set before adding it to the cream cheese layer. This prevents it from mixing into the filling.
• Customize with Other Fruits: You can easily swap strawberries for other fruits like raspberries or blueberries to create a new flavor. Just make sure the fruit is fresh and sliced properly.

How To Store Leftovers

Cover leftover raspberry pretzel jello salad​ tightly and store it in the fridge for up to 3 days.

Nutrition Facts

• Calories: 353 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 44 mg
• Sodium: 421 mg
• Potassium: 116 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 2 g
• Sugars: 33 g
• Protein: 5 g

More Pioneer Woman Recipes:

• Pioneer Woman Coconut Shrimp Salad
• Pioneer Woman Hash Brown Potato Salad
• Pioneer Woman Cowboy Salad
• Pioneer Woman Egg Roll In A Bowl With Coleslaw Mix
• Pioneer Woman Spinach Strawberry Salad