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Pioneer Woman Raspberry Pretzel Jello Salad

Pioneer Woman Raspberry Pretzel Jello Salad - recipe card
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A sweet-and-salty layered dessert with a buttery pretzel crust, a creamy no-bake cheesecake filling, and a vibrant raspberry gelatin topping. The contrast of crunchy pretzels, silky cream cheese, and bright berry jelly makes this a crowd-pleasing make-ahead treat.

Ingredients

Scale
  • 1 cup crushed pretzels (about 2 1/2 cups whole pretzels, crushed to coarse crumbs)
  • 3 tbsp granulated sugar
  • 1/2 cup (1 stick / 4 oz) unsalted butter, melted
  • 1 cup heavy cream, cold
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 box (6 oz) raspberry flavored gelatin (such as Jell-O)
  • 2 cups boiling water
  • 1 1/2 cups frozen raspberries (do not thaw)

Instructions

  1. Preheat oven to 350°F (177°C). In a medium bowl, combine the crushed pretzels, 3 tablespoons sugar, and melted butter. Mix until the crumbs are evenly coated; the mixture should look like wet sand and hold together when pressed.
  2. Transfer the pretzel mixture to a 9×9-inch baking dish or a 9-inch pie plate. Press firmly into an even layer on the bottom and slightly up the sides. Bake for 12-15 minutes, until the crust is fragrant and lightly browned around the edges. Remove from the oven and cool completely on a wire rack.
  3. While the crust cools, make the gelatin. In a large heatproof bowl, dissolve the raspberry gelatin powder in 2 cups of boiling water. Stir for 2 minutes until completely dissolved. Add the frozen raspberries, stirring gently (they will thaw in the hot liquid and help chill the mixture). Set aside to cool to room temperature, but do not let it set; it should still be liquid but no longer hot.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the remaining 1/2 cup sugar and vanilla, and beat again until well combined.
  5. In a separate chilled bowl, whip the cold heavy cream with clean beaters on medium-high speed until stiff peaks form, about 3-4 minutes (the cream should hold its shape when the beater is lifted).
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold in three additions, with a light hand, until no white streaks remain. This is your creamy no-bake cheesecake layer.
  7. Spread the cream cheese mixture evenly over the cooled pretzel crust. Use an offset spatula to smooth the top. The cream layer should be smooth and even, about 1 inch thick.
  8. Pour the cooled (but still liquid) raspberry gelatin over the cream layer, covering it completely. Do not stir; the gelatin will settle as a separate top layer.
  9. Refrigerate the dish, uncovered, for at least 4 hours, or up to overnight, until the gelatin is fully set and firm to the touch. The total chill time should be at least 4 hours to allow layers to set properly.
  10. Once set, slice into squares and serve cold. For clean cuts, use a sharp knife dipped in hot water and wiped dry between cuts. Store leftovers in the refrigerator.

Notes

Storage: Cover and refrigerate for up to 3 days. The pretzel crust will soften over time, so it’s best enjoyed within 1-2 days for maximum crunch. Freezing: Wrap the assembled dish tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: This dessert is served cold—do not microwave. If the gelatin layer weeps slightly after thawing, gently blot with a paper towel.

Nutrition

Keywords: raspberry pretzel salad, pretzel jello salad, raspberry jello dessert, sweet and salty dessert, no-bake cheesecake, layered dessert, make-ahead dessert, potluck dessert, holiday dessert, raspberry dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-raspberry-pretzel-jello-salad/