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Pretzel Salad

This dessert may have an unusual name, but it's still delicious. The pretzel crust and sweet raspberry filling creates a fantastic sweet and salty flavor profile that everyone will love.

Cooking Time10 min


  • 2 cups crushed pretzels
  • 1 1/2 cup butter
  • 8 ounces cream cheese
  • 1 1/2 cup sugar
  • 2 cups Cool whip
  • 2 4-ounce packages raspberry Jell-O
  • 2 8-ounce packages frozen raspberries, thawed
  • 2 cups boiling water


  1. Melt butter and pour over crushed pretzels and 1/2 cup sugar. Mix well. Press into the bottom of a buttered 9X13 inch pan. Bake 10 minutes at 350 degrees F. Cool for 10-20 minutes.
  2. Cream together cream cheese and 1 cup sugar. Fold in Cool whip. Spread over the pretzel crust.
  3. Mix together boiling water and raspberry jello. Add thawed raspberries. Let stand for 20 minutes. Spoon over cream cheese mixture. Let stand for several hours or overnight. Best when prepared the day before serving. Cut into squares for easiest serving.

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I made this yesterday and only used 3/4 cup of butter, it was perfect!

Yes, it should be 1-1/2 STICKS of butter, not cups. That's 3/4 cup.

I make this a lot & to make the crust using 2 cups of crushed pretzels, the melted butter should be 3/4 cup.

Hi mamascooken2 - We checked the original recipe and it does call for 1.5 cups of butter, however if you feel this is too much, you could certainly cut back on the quantity. Let us know how it turns out! -The editors of RecipeLion

cheryls1309 had a good question but was never answered. Does sound like alot of butter to me also. Was there a miss print? I would go by the Strawberry Pretzel Jello Salad recipe. Sounds more like this should be.

You sure this should say 1 1/2 CUPS of butter? It is runny as heck. There was no 'pressing' this into the pan. Should it say 1 1/2 sticks?


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