Raspberry Strawberry Pretzel Salad
A delightful and refreshing dessert salad combining fresh berries, creamy filling, and a crunchy pretzel crust.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1/4 cup granulated sugar
Creamy Filling
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed
Berry Topping
- 1 cup fresh raspberries
- 1 cup sliced strawberries
- 1 package 3 oz raspberry gelatin
- 2 cups boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Crush the pretzels into small pieces. Mix with melted butter and sugar, then press into the bottom of the prepared pan.
- Bake the crust in the preheated oven for about 10 minutes. Remove from oven and let cool completely.
Creamy Filling
- Beat the cream cheese and sugar together until smooth. Fold in the whipped topping gently.
- Spread the creamy filling over the cooled pretzel crust, ensuring an even layer.
Berry Topping
- Arrange the raspberries and sliced strawberries over the cream cheese layer.
- Dissolve the raspberry gelatin in boiling water. Allow to cool slightly before pouring over the berries.
Finishing Touches
- Refrigerate the salad for at least 2 hours to set before serving.
- Cut into slices and serve chilled. Enjoy the combination of creamy, fruity, and crunchy textures.
- Store leftovers in the refrigerator for up to 3 days. Cover tightly to maintain freshness.
Notes
Pro Tips: Use fresh berries for the best flavor. Ingredient Substitutions: Try using blueberries for a different twist. How to Serve: Serve chilled, perfect for summer brunches. Storage & Freshness: Store in the refrigerator tightly covered. Make-Ahead Tips: Prepare a day in advance for convenience.