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.

A slice of raspberry pretzel pie on a white plate, featuring layers of pretzel crust, creamy filling, and raspberry gelatin topping.

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.

A person stirring raspberry gelatin in a saucepan on the stove, preparing the topping for the raspberry pretzel pie.

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.

A food processor filled with pretzels, being used to crush them for the raspberry pretzel pie crust.
Crushed pretzels being mixed with butter and sugar in a bowl to form the crust of the raspberry pretzel pie.
Crushed pretzels spread in a glass baking dish, ready to bake as the base for the raspberry pretzel pie.

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.

A creamy layer being spread over the baked pretzel crust in preparation for the raspberry pretzel pie.

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.

Fresh raspberries scattered over the creamy layer of the raspberry pretzel pie before adding the gelatin topping.
Raspberry gelatin being poured over the raspberry layer in the glass dish, completing the raspberry pretzel pie.

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.

Close-up of raspberry pretzel pie with vibrant red raspberries suspended in gelatin, atop a creamy layer and crunchy pretzel crust.


Want some other Thanksgiving dessert ideas? Check out my Pumpkin Cake or my Pomegranate Salad.

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!

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