This Raspberry Pretzel Salad Cake is a fun mix of sweet and salty. The crunchy pretzel crust supports layers of creamy filling and a tart raspberry topping that makes your taste buds dance!
Who knew salad could be so delicious? It feels a little guilty, but I love sneaking slices for dessert! It’s perfect for parties or when you want a fun treat after dinner.
Key Ingredients & Substitutions
Pretzels: The crushed pretzels form the crust and add a delightful crunch. If you don’t have pretzels, try using crushed saltine crackers or graham crackers for a different flavor.
Cream Cheese: You’ll want softened cream cheese for the filling. If you’re looking for a lighter alternative, consider using Greek yogurt or a cream cheese substitute like Neufchâtel.
Whipped Topping: I love using Cool Whip for its airy texture. You can make your own whipped cream by whipping heavy cream with a bit of sugar, if you prefer a more natural option.
Raspberry Gelatin: The raspberry gelatin gives that sweet-tart flavor. If you’re aiming for a natural route, use puree from fresh or frozen raspberries mixed with a little sugar and gelatin instead.
How Do I Make a Perfect Pretzel Crust?
The pretzel crust is key to the delicious balance of flavors in this cake. To achieve a perfect crust, follow these steps:
- Crush the pretzels to small, even pieces but not to powder; this keeps the texture.
- Combine crushed pretzels, sugar, and melted butter thoroughly. Make sure there are no dry bits left.
- Press the mixture firmly into the bottom of the baking dish. Use a flat cup or your hands to pack it tightly.
- Bake for just 10 minutes; this helps crisp it up without browning too much. Let it cool completely before adding the filling.
Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups crushed pretzels
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted
For the Cream Cheese Filling:
- 2 (8 oz) packages cream cheese, softened
- 2 cups powdered sugar
- 2 (8 oz) containers frozen whipped topping, thawed (such as Cool Whip)
For the Raspberry Layer:
- 2 (3 oz) packages raspberry gelatin (Jell-O)
- 2 cups boiling water
- 2 cups fresh raspberries (or thawed frozen raspberries)
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and then at least 4 hours for chilling in the fridge. So, set aside enough time to allow it to set properly for the best taste and texture! In total, you’ll be ready to serve in about 4 hours and 20 minutes.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until everything is nicely blended. Now, press this mixture evenly into the bottom of a 9×13-inch baking dish. Bake it for 10 minutes, and then remove it from the oven to let it cool completely.
2. Make the Cream Cheese Filling:
While the crust is cooling, you can whip up the filling! In a large bowl, beat the softened cream cheese using a hand mixer until it is smooth. Gradually add the powdered sugar while continuing to beat until everything is fluffy and well mixed. Then, gently fold in 1 1/2 cups of the thawed whipped topping until combined.
3. Assemble the Layers:
Now it’s time to layer the cake! Spread the cream cheese mixture evenly over your cooled pretzel crust. After that, use the remaining whipped topping to spread an even layer over the cream cheese. Place the whole thing in the refrigerator while you prepare the raspberry layer.
4. Prepare the Raspberry Layer:
In a medium bowl, dissolve the raspberry gelatin in 2 cups of boiling water, stirring until it is completely dissolved. Let the mixture cool, but be careful not to let it set just yet! Once cooled, gently mix in the fresh raspberries.
5. Final Assembly and Chilling:
Pour the raspberry gelatin mixture over the cream cheese layer in the dish. Carefully return the dish to the refrigerator. Allow it to chill for at least 4 hours, or until the layers are fully set.
6. Serve and Enjoy!
Once your Raspberry Pretzel Salad Cake is set, it’s time to slice it into squares and serve chilled. Enjoy the delightful combination of the salty pretzel crust, creamy filling, and tart raspberry topping!
Can I Use Different Berries for This Recipe?
Absolutely! While raspberries are the star of this dish, you can substitute with other berries like strawberries, blueberries, or blackberries. Just cut them appropriately and adjust the gelatin flavor to match your choice of fruit.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best served chilled, so simply cut a piece and enjoy straight from the fridge!
Can I Make This Dessert Gluten-Free?
Yes, for a gluten-free version, use gluten-free pretzels in the crust. Just make sure to check the labels of all other ingredients to ensure they are gluten-free as well.
How Can I Thicken the Raspberry Layer?
If you prefer a thicker raspberry layer, you can reduce the amount of boiling water to 1 ½ cups. This will create a firmer gelatin layer when it sets, adding more texture to your dessert.