Name: Raspberry Pretzel Jello Salad Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 157 min
Ingredients: 2 cups pretzels (broken into pieces); ½ cup margarine; 3 Tablespoon sugar; 1 cup sugar; 1 8 ounce package cream cheese; 1 8 ounce package Cool Whip; 1 6 ounce box raspberry Jell-o; 2 cups boiling water; 3 cups frozen raspberries (or fresh)

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Raspberry Jello Pretzel Salad is one of the easiest cool whip jello recipes to make. It is a tasty jello salad with frozen raspberries, but you can also use fresh strawberries as well!

Our raspberry jello salad with cream cheese provides the perfect creamy texture that makes this dessert amazing. But, this raspberry jello salad with pretzels is what makes it all come together.

The sweet from the raspberries and cream cheese, mixed with the buttery and salty pretzel bring this dessert recipe to the top of my favorites list.

A box of raspberry Jell-O, a yellow bowl of raspberries, a teapot, and a glass bowl are arranged on a pink surface.

A person pours melted butter into a green bowl filled with cut green beans on a pink surface, with a white cloth, utensils, and scattered crumbs nearby.

Recipe Ingredients

To make our raspberry pretzel jello salad, you need the following ingredients:

Pretzels
Margarine
Sugar
Cream cheese
Cool Whip
Raspberry Jell-O
Boiling water
Frozen or fresh raspberries

A green mixing bowl, a whisk, a glass of melted butter, a measuring cup with pellets, a small bowl of salt, and a white towel on a pink surface.

A hand pours pretzel sticks into a green bowl with green beans, next to melted butter, salt, a dough whisk, and a white kitchen towel on a pink surface.

broken pretzels in a bowl with butter being poured over top

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

cream cheese mixture in a bowl next to a hand mixer

cream cheese layer spread on top of the pretzel layer

How to Make Raspberry Jello Pretzel Salad

Begin by combining the broken pretzels, melted margarine, and 3 tablespoons of sugar in a medium mixing bowl. Stir everything together until the ingredients are well combined.
Then, in your 9×13 inch baking pan, spread out the pretzel mixture and press it into the bottom of the pan to form the bottom crust.
Next, bake it at 350 degrees for 7 minutes.
After it is done baking, allow the crust to cool completely.
In another medium mixing bowl, beat together 1 cup of sugar and the package of cream cheese until they are completely smooth.
Then, fold the cool whip into the cream cheese mixture.
Once that is done and the crust is completely cooled, spread the cream cheese and cool whip mix over top of the pretzel layer.
Bring the water to a boil. Once the water is boiling, mix in the raspberry jello mix until the jello is dissolved.
Then, mix in either the frozen or fresh raspberries and allow it to cool and set slightly.
After the jello mixture has cooled pour it over top of the cream cheese layer.
Now, pop the pan into the refrigerator and allow it to firm up the rest of the way before serving.
Once it is firm, slice it, serve it, and enjoy it!

Hot water is being poured from a white kettle into a glass bowl containing red powder on a pink surface.

A yellow bowl of frozen raspberries is held above a glass bowl containing bright red raspberry juice.

Recipe Notes

Make sure to push the pretzels and sugar layer down tight to help it hold its shape when cutting and serving.
To keep the pretzels from getting mushy, make sure the cream cheese layer goes all the way to the side to create a barrier for the jello.

Close-up of a dessert plate featuring a square slice of layered strawberry pretzel salad with a pretzel crust, cream cheese center, and strawberry gelatin topping.

Raspberry Pretzel Jello Salad in a 9x13 inch pan and servings on plates

Enjoy More Delicious Fruit Salads

Want to add more fruits to your meals? Browse our comprehensive list of salad recipes.

Three white plates with slices of raspberry dessert topped with red jelly, next to a baking dish containing the remaining dessert. Two plates have black forks.

Raspberry Pretzel Jello Salad Recipe

4.88 from 8 votes

This raspberry pretzel jello salad is a perfect combination of sweet and savory and works as a great dessert or side dish for your next party.

20 servings

Prep Time 30

Cook Time 7

Set Up Time 2

Total Time 2 37

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Ingredients

Equipment

Instructions

First Layer

Combine broken pretzels, melted margarine and 3 Tablespoons sugar. Stir until well blended.
Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely.

Second Layer

Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.
Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.

Third Layer

Mix Jello and boiling water until jello is dissolved. Add frozen raspberries.
Cool and set slightly. Pour over cream cheese layer.
Refrigerate until firm.

Notes

Make sure to push the pretzels and sugar layer down tight to help it hold its shape when cutting and serving.

To keep the pretzels from getting mushy, make sure the cream cheese layer goes all the way to the side to create a barrier for the jello.

Nutrition

Calories: 127 kcal · Carbohydrates: 20 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 1 g · Cholesterol: 1 mg · Sodium: 157 mg · Potassium: 40 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 209 IU · Vitamin C: 5 mg · Calcium: 8 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Megan says:

This looks SO yummy! Can’t wait to try it.

Amanda Kuzak says:

Yum, I love this stuff, my moms makes it every summer!

Vicki Bensinger says:

I remember having this for the first time a couple of years ago and thinking what the heck is this. To my surprise it was so delicious I couldn’t believe it. Such unlikely ingredients combined to make a truely luscious treat. I got the recipe but to this day haven’t made it. I need to. Thanks for reminding me.

Mel says:

The recipe instructions say to mix the pretzels, butter and “sugar” in step one. However, the only sugar listed in the ingredients list is the cup that is added to the cream cheese in step two. Is this a typo or is there supposed to be a certain amount of sugar added to the pretzels and butter? Just don’t want to mess up such a delicious sounding treat. Thanks for your terrific recipes and ideas!!!

Denise says:

I’m thinking that the 3 T of sugar goes into the pretzel/ butter mixture. I like the pretzels ground up a lot finer than shown. Just personal preference, though. This is yummy. Also soooo good using strawberries.

Melanie says:

I’ve only had this with strawberries – and that is amazing so raspberries would be wonderful.

another way I’ve made this is to leave off the pretzel layer – put the jello on the bottom and top it with the cream cheese layer – very pretty in a glass bowl.

Sugarr2518 says:

I’ve made this before and it is soo tasty:) I haven’t made it in a while and I’m so pining it!!!

Ronda says:

This is my family’s favorite too. Every get together we make it and always more so we can have some as leftovers too. Yum!

michelle mom of 9 says:

I ended up doubling it all to put in my 9X13 – except for the butter. I have 9 kids to feed so I worried it just wouldn’t stretch. And, I’d suggest starting the jello first and putting it in the freezer to cool down, then do the pretzel layer and put in the freezer so that it doesn’t take quite so long to assemble.

Filelady says:

My family loved this recipe although I have a suggestion, since I screwed it up a bit. It would be awesome if the ingredients were listed in your receipe in the order that you use them to create the layers.

The first layer says to combine the pretzels, butter and sugar, which I did, but I used the 1C of sugar and not the 3T. of sugar because that was what I saw first in the recipe. Of course everthing was combined and in the pan before I realized my mistake!

Thankfully it all tasted fine. I just have a really sweet bottom layer that tends to stick to the pan and a not so sweet middle layer. 🙂

I will definitely make this again! (the right way next time)

Michelle says:

I have to say that this was one of my favorite treats growing up. Grams would make it with strawberries and leave it in the freezer. She pulverized the pretzels too. I am so glad I came across this on Pintrist. I now have a recipe back that I thought was lost. Thank you!

Julie Hagar says:

I’ve also made this with orange jello and mandarin oranges. That’s my favorite. This is delicious any way you make it, however!

Dana says:

how cute! looks delish! you ladies are so darn clever!!

Jill T says:

I agree that the ingredients are not laid out the best way. I would prefer to see them in the order of assembly as well. I have made this before so I knew how it goes together but since I had lost the recipe, I couldn’t remember how much of what went into the dish.
Glad to find another recipe like the one I had ( or have somewhere…)
I added a tiny bit of lemon juice to the cream cheese mixture and used powdered sugar to slightly sweeten the pretzel crust. I also made more crust than is called for and crushed them a bit more.
Cannot wait to take it to my book club tomorrow.

KT says:

Yes! Pls redo this post and put the ingredients in order. I put a whole cup of sugar in with the pretzels.
I also add a small can of crushed pineapple to the cream cheese mixture. I think it tastes better that way. I make this for every holiday as it’s my #1 request!

DORIS says:

Haven’t tried this yet, but it looks heavenly. I will probably try one with strawberries, and one with cherries also.

Nancy says:

My family loves this too. Instead of butter, I substitute melted strawberry jelly (I make mine with strawberries) to save a few calories and I find the bottom layer isn’t as mushy. Might have to make some tonight!

Joy Cole says:

I don’t like the fake stuff in Cool Whip. Will it work to use whipped cream instead?

Krystyl says:

in lieu of the sugar mixed in with the cream cheese and cool whip I add in canned crushed pineapple. Trust me, it’s delicious. Some helpful tips here: cool the crust before adding the cream cheese layer. Don’t add the jello mixture if it is liquid, otherwise you will flood the crust and cream cheese.

Nichole says:

Do you add the juice with the pineapple?

Rebecca says:

For those of you who complained about the way the ingredients were listed, you’re supposed to follow the directions not the ingredient list. If you had done that it’s pretty clear on what steps to follow.

Marg says:

You should drain the pineapple before adding (omit juice).

ddm says:

Your correct, but some folks can’t follow directions. lol thanks for posting this.

tina fuller says:

in addition to the boiling water do you add 2 cups of cold water to the jello mixture like the jello package states

Cyd says:

Just follow the directions on the recipe, not the package directions.

Peggy says:

The aim of anyone posting recipes if for the cook who makes it is successful. Certainly in any recipe having the ingredients listed in the order they are used is the best way to insure that. Snarky comments about cooks who can’t follow instructions are not helpful. My computer is not able to be on my kitchen counter so I go back and forth to read it and having that list of ingredients in order would help me. Also try adding chopped pecans with the pretzels for the crust, I liked that a lot

ooohsuzanna says:

it says 3 tbsp sugar to be used in the bottom layer. Save the 1 cup to mix with the cool whip and cream cheese. Written in black and white. Thank you.

Eva Ewald says:

You have the directions for adding frozen raspberries, but no directions if you opt for fresh…
Do you add ice to the jello to set it/add coldness if you’re using fresh?
Do you drain the frozen strawberries? .
Or, ate there no modifications for using fresh or frozen? Which is rare, but helpful to know for certain….

Bobbi @ Six Sisters says:

We have had success in using either interchangeably with very little difference. You can try defrosting the fruit and draining it if you’re worried about it releasing too much liquid. Fresh fruits have enzymes that can break down the gelatin as well so it usually equals out for us

Join The Discussion

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Megan says:

This looks SO yummy! Can’t wait to try it.
Amanda Kuzak says:

Yum, I love this stuff, my moms makes it every summer!
Vicki Bensinger says:

I remember having this for the first time a couple of years ago and thinking what the heck is this. To my surprise it was so delicious I couldn’t believe it. Such unlikely ingredients combined to make a truely luscious treat. I got the recipe but to this day haven’t made it. I need to. Thanks for reminding me.
Mel says:

The recipe instructions say to mix the pretzels, butter and “sugar” in step one. However, the only sugar listed in the ingredients list is the cup that is added to the cream cheese in step two. Is this a typo or is there supposed to be a certain amount of sugar added to the pretzels and butter? Just don’t want to mess up such a delicious sounding treat. Thanks for your terrific recipes and ideas!!!
Denise says:

I’m thinking that the 3 T of sugar goes into the pretzel/ butter mixture. I like the pretzels ground up a lot finer than shown. Just personal preference, though. This is yummy. Also soooo good using strawberries.
Melanie says:

I’ve only had this with strawberries – and that is amazing so raspberries would be wonderful.

another way I’ve made this is to leave off the pretzel layer – put the jello on the bottom and top it with the cream cheese layer – very pretty in a glass bowl.
Sugarr2518 says:

I’ve made this before and it is soo tasty:) I haven’t made it in a while and I’m so pining it!!!
Ronda says:

This is my family’s favorite too. Every get together we make it and always more so we can have some as leftovers too. Yum!
michelle mom of 9 says:

I ended up doubling it all to put in my 9X13 – except for the butter. I have 9 kids to feed so I worried it just wouldn’t stretch. And, I’d suggest starting the jello first and putting it in the freezer to cool down, then do the pretzel layer and put in the freezer so that it doesn’t take quite so long to assemble.
Filelady says:

My family loved this recipe although I have a suggestion, since I screwed it up a bit. It would be awesome if the ingredients were listed in your receipe in the order that you use them to create the layers.

The first layer says to combine the pretzels, butter and sugar, which I did, but I used the 1C of sugar and not the 3T. of sugar because that was what I saw first in the recipe. Of course everthing was combined and in the pan before I realized my mistake!

Thankfully it all tasted fine. I just have a really sweet bottom layer that tends to stick to the pan and a not so sweet middle layer. 🙂

I will definitely make this again! (the right way next time)
Michelle says:

I have to say that this was one of my favorite treats growing up. Grams would make it with strawberries and leave it in the freezer. She pulverized the pretzels too. I am so glad I came across this on Pintrist. I now have a recipe back that I thought was lost. Thank you!
Julie Hagar says:

I’ve also made this with orange jello and mandarin oranges. That’s my favorite. This is delicious any way you make it, however!
Dana says:

how cute! looks delish! you ladies are so darn clever!!
Jill T says:

I agree that the ingredients are not laid out the best way. I would prefer to see them in the order of assembly as well. I have made this before so I knew how it goes together but since I had lost the recipe, I couldn’t remember how much of what went into the dish.
Glad to find another recipe like the one I had ( or have somewhere…)
I added a tiny bit of lemon juice to the cream cheese mixture and used powdered sugar to slightly sweeten the pretzel crust. I also made more crust than is called for and crushed them a bit more.
Cannot wait to take it to my book club tomorrow.
KT says:

Yes! Pls redo this post and put the ingredients in order. I put a whole cup of sugar in with the pretzels.
I also add a small can of crushed pineapple to the cream cheese mixture. I think it tastes better that way. I make this for every holiday as it’s my #1 request!
DORIS says:

Haven’t tried this yet, but it looks heavenly. I will probably try one with strawberries, and one with cherries also.
Nancy says:

My family loves this too. Instead of butter, I substitute melted strawberry jelly (I make mine with strawberries) to save a few calories and I find the bottom layer isn’t as mushy. Might have to make some tonight!
Joy Cole says:

I don’t like the fake stuff in Cool Whip. Will it work to use whipped cream instead?
Krystyl says:

in lieu of the sugar mixed in with the cream cheese and cool whip I add in canned crushed pineapple. Trust me, it’s delicious. Some helpful tips here: cool the crust before adding the cream cheese layer. Don’t add the jello mixture if it is liquid, otherwise you will flood the crust and cream cheese.
Nichole says:

Do you add the juice with the pineapple?
Rebecca says:

For those of you who complained about the way the ingredients were listed, you’re supposed to follow the directions not the ingredient list. If you had done that it’s pretty clear on what steps to follow.
Marg says:

You should drain the pineapple before adding (omit juice).
ddm says:

Your correct, but some folks can’t follow directions. lol thanks for posting this.
tina fuller says:

in addition to the boiling water do you add 2 cups of cold water to the jello mixture like the jello package states
Cyd says:

Just follow the directions on the recipe, not the package directions.
Peggy says:

The aim of anyone posting recipes if for the cook who makes it is successful. Certainly in any recipe having the ingredients listed in the order they are used is the best way to insure that. Snarky comments about cooks who can’t follow instructions are not helpful. My computer is not able to be on my kitchen counter so I go back and forth to read it and having that list of ingredients in order would help me. Also try adding chopped pecans with the pretzels for the crust, I liked that a lot
ooohsuzanna says:

it says 3 tbsp sugar to be used in the bottom layer. Save the 1 cup to mix with the cool whip and cream cheese. Written in black and white. Thank you.
Eva Ewald says:

You have the directions for adding frozen raspberries, but no directions if you opt for fresh…
Do you add ice to the jello to set it/add coldness if you’re using fresh?
Do you drain the frozen strawberries? .
Or, ate there no modifications for using fresh or frozen? Which is rare, but helpful to know for certain….
Bobbi @ Six Sisters says:

We have had success in using either interchangeably with very little difference. You can try defrosting the fruit and draining it if you’re worried about it releasing too much liquid. Fresh fruits have enzymes that can break down the gelatin as well so it usually equals out for us