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Raspberry Pretzel "Salad"

This has been a Thanksgiving favorite for a long time!  Sweet, savory, soft, and crunchy; it's a perfect addition to any Thanksgiving menu! 

2.5 cups crushed pretzels

3 tbsp sugar

1/2 cup butter (melted)

8 oz softened cream cheese

1/2 cup sugar

1 tbsp lemon juice

8 oz Cool Whip

6 oz raspberry jello

2 cups water

4 cups frozen raspberries



1. Preheat oven to 350° F.

2. Combine pretzels, sugar, and butter in a bowl.  Pour mixture into 9"x13" pan and press to form a crust.  Bake for 12 minutes then cool completely.

3.  While crust cools, beat the cream cheese, lemon juice, and 1/2 cup sugar until smooth and fluffy.  Fold in Cool Whip and spread mixture over cooled pretzel crust, making sure to go to the edges to create a seal.  

4.  Bring 2 cups water to a boil and stir raspberry jello mix until dissolved.  Remove from heat and stir in frozen raspberries.  Pour mixture over the cream cheese layer and refrigerate until jello is set.  About 2-4 hours.  

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