Raspberry Pretzel Pie

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.

Cook time: 1 hour, including cooling time

Refrigerator time: 3-4 hours or overnight

Servings: 9-12

Topping Ingredients:

• 1 8oz box raspberry-flavored gelatin
• 2 cups boiling water

Crust Ingredients:

• 3 cups mini pretzels, crushed
• 3/4 cup butter, melted
• 3 tablespoons sugar

Filling Ingredients:

• 1 8 oz pkg of cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 1 8 oz container of Cool Whip, thawed
• 10 oz raspberries, fresh or frozen

Check out this video to watch me make the recipe!

Step 1. In a medium saucepan, dissolve gelatin and boiling water, and set aside to cool to room temp.

Step 2. 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. 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. 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. Spread the raspberries over the filling and pour the cooled gelatin on top. Refrigerate for at least 3-4 hours or until firm.

Step 6. 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. Click this link, and I’ll email you a copy!

XOXO

Crystel