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Raspberry Pretzel Pie

A slice of raspberry pretzel pie on a decorative plate, showing distinct layers of salty pretzel crust, creamy filling, and vibrant raspberry gelatin topping—perfect for holidays or potlucks.
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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.​

  • Serve:

    • Once set, slice and serve chilled.

Find it online: https://crystelmontenegrohome.com/raspberry-pretzel-pie/