Facebook0Pin0Reddit0Email0Print0 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! I love introducing my California friends to crazy Midwest recipes like this Raspberry Pretzel Jello Salad.I have several people who taste-test my recipes, all California natives, and they always shake their heads in amazement at this unexpected, yet so delicious, combination of pretzels, cream cheese, and raspberry Jello.

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsRaspberry Pretzel Salad RecipeRecipe ingredients Ingredient notes 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.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).Step-by-step instructions 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

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