This recipe comes from Teri’s sister-in-law, Linda’s daughter Hillary’s mother-in-law.  I don’t know her but I do know Linda is a very good cook.  This is a favorite recipe of all our family. There are lots of variations of this recipe, but this is the one we always use.

Pretzel Salad



Raspberry Pretzel Salad

Prep Time 3 hours 30 minutes
Cook Time 5 minutes
Total Time 3 hours 35 minutes


  • Bottom Layer:
  • 2 cups pretzels crushed
  • 3 tablespoons sugar
  • 3/4 cup melted butter
  • Middle Layer:
  • 8 oz. cream cheese softened
  • 1 cup sugar
  • 1 small can drained crushed pineapple
  • 1 8oz Cool whip, thawed in refrigerator for 3 hours
  • Top:
  • 6 oz. raspberry Jello set with 2 cups boiling water
  • 1 package frozen raspberries thawed


  • Bottom Layer: Combine ingredients in a 9x13 pan. Bake at 400 degrees for 4 to 5 minutes. Let cool completely.
  • Middle Layer: Combine cream cheese, sugar and pineapple, stirring until combined. Fold in Cool Whip and put on top of cooled pretzel crust.
  • Top: Combine boiling water and Jello, stir until jello is dissolved. Add raspberries to Jello. Set partially and pour on cream cheese layer. Refrigerate for several hours.
Categories: Featured, Salads

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