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Our love for this raspberry pretzel pie runs deep in the Montenegro household, and it’s always a fight to the death for the last piece. Stuart has deemed this his favorite dessert and, therefore, always makes sure it finds its way onto the menu for his birthday, Thanksgiving, Christmas, and any other significant event we might be celebrating.
If you’re in the Midwest, you probably call this dessert raspberry pretzel salad. If this is indeed a salad, I’ll have three helpings, please. It’s salty, sweet, crunchy, and creamy and can be made ahead of time and stored in the refrigerator.
Ingredients at a Glance
Pretzel Crust: Crushed mini pretzels, melted butter, and sugar.
Creamy Filling: Cream cheese, sugar, vanilla, and Cool Whip.
Raspberry Topping: Raspberry-flavored gelatin, boiling water, and raspberries (fresh or frozen).
Tips for Success
Gelatin Cooling: Allow the gelatin to cool to room temperature before pouring over the raspberries to maintain distinct layers.
Crust Perfection: Ensure the pretzel crust is firmly pressed and cooled before adding the filling.
Layering: Spread the cream cheese mixture evenly to create a barrier, preventing the gelatin from seeping into the crust.
Check out this video to watch me make the recipe!
Step 1 – Prepare the Gelatin
In a medium saucepan, dissolve gelatin and boiling water, and set aside to cool to room temp.
Step 2 – Mix the Crust Ingredients
In a medium bowl, mix the crust ingredients. I used my food processor to crush the pretzels and then my kimchi pounder to combine everything.
Step 3 – Bake the Pretzel Crust
Press the pretzel mixture into an ungreased 13 x 9-inch baking dish and bake at 350 degrees for 10 minutes. Cool on a cooling rack.
Step 4 – Layer the Whipped Topping
In another bowl, beat cream cheese, 1 cup sugar, and the vanilla with an electric mixer on medium until smooth. Add in the whipped topping and spread over the cooled crust.
Step 5 – Add the Raspberries and Gelatin
Spread the raspberries over the filling and pour the cooled gelatin on top. Refrigerate for at least 3-4 hours or until firm. Then slice and serve!
Step 6 – Enjoy!
Find a good hiding spot in the refrigerator for the last piece.
Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Download it below!
This Raspberry Pretzel Pie is a delightful combination of sweet and salty flavors.Featuring a crunchy pretzel crust, a creamy cheesecake filling, and a vibrant raspberry gelatin topping, it’s a crowd-pleasing dessert perfect for any occasion.
Ingredients
Crust:
3 cups mini pretzels, crushed
¾ cup butter, melted
3 tablespoons sugar
Filling:
1 (8 oz) package cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 (8 oz) container Cool Whip, thawed
10 oz raspberries (fresh or frozen)
Topping:
1 (8 oz) box raspberry-flavored gelatin
2 cups boiling water
Instructions
Prepare the Gelatin:
In a medium saucepan, dissolve the raspberry gelatin in boiling water. Set aside to cool to room temperature.
Make the Crust:
Preheat oven to 350°F (175°C).
In a medium bowl, combine crushed pretzels, melted butter, and sugar.
Press the mixture into an ungreased 13×9-inch baking dish.
Bake for 10 minutes, then allow to cool on a wire rack.
Prepare the Filling:
In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
Fold in the thawed Cool Whip until well combined.
Spread the cream cheese mixture over the cooled crust.
Assemble the Pie:
Evenly distribute the raspberries over the cream cheese layer.
Gently pour the cooled gelatin over the raspberries.
Refrigerate for at least 3-4 hours, or until the gelatin is set.
