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piece of raspberry pretzel dessert salad on plate.
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5 from 1 vote

Raspberry Pretzel Dessert (without Cool Whip)

Raspberry Pretzel Jello Salad is a crowd favorite and a crunchy and creamy dessert that delivers layers of salty-sweet deliciousness.
Prep Time20 minutes
Cook Time10 minutes
time for chiling and Jello to set1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12


Pretzel crust:

  • 2 1/2 cups pretzels crushed or broken into small pieces
  • 3/4 cup butter unsalted, melted
  • 3 tbsp granulated sugar

Middle cream layer:

Top raspberry layer:

  • 6 ounces raspberry Jello 2 (3 ounce) packages
  • 2 cups boiling water
  • 3 cups fresh raspberries


  • Preheat oven to 400°F. Grease or parchment line a 9x13 baking dish.

Make the pretzel crust layer:

  • Stir together crushed pretzels, melted butter and 3 tablespoons granulated sugar. Mix well and press mixture into bottom of prepared 9x13-inch baking dish.
    baked pretzel crust for raspberry pretzel dessert.
  •  Bake 8-10 minutes, until set. Set aside to cool.

Make creamy middle layer:

  • While the pretzel crust is cooling, make the cream layer filling. In a large mixing bowl cream together cream cheese and white sugar. Fold in the stabilized whipped cream
    adding creamy layer to pretzel crust for raspberry pretzel salad.
  • Spread mixture onto fully cooled crust. To avoid a soggy crust, just be sure the creamy layer reaches all edges of the pan. Set in refrigerator for at least 15 minutes.

Make the raspberry layer:

  • While the cream layer is chilling in the refrigerator, dissolve the raspberry Jello in boiling water. Allow cooling until the mixture is about the consistency of egg whites. 
    raspberries in jello for raspberry pretzel dessert recipe.
  • Stir in fresh raspberries and spread over the cream cheese layer. Refrigerate until set.


Stabilized whipped cream is basically homemade whipped cream where dissolved gelatin is added at the end to help it maintain its shape. You will get the best results (taste and texture) if you make and use the stabilized whipped cream, however, you have two other options:
  1. Just use 1 1/2 cups heavy cream and whip it until firm peaks form. You can omit the gelatin if the pretzel salad will be eaten right away. If not, I highly recommend the stabilized whipped cream so that it will retain its shape and volume better.
  2. Use Cool Whip instead of the stabilized whipped cream. This option is easy, however, these are the ingredients in Cool Whip: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene.


Calories: 390kcal | Carbohydrates: 51g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 481mg | Potassium: 135mg | Fiber: 3g | Sugar: 23g | Vitamin A: 721IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg