Raspberry Pretzel Salad with Mixed Berry Topping
Servings: 12 servings
This Raspberry Pretzel Salad with a fun and fruity mixed berry topping is the perfect sweet and salty combo! Featuring a salty pretzel crust, cream cheese middle, and fruity jello top, this Jellpo pretzel dessert is a surefire crowd-pleaser!
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Ingredients
Crust:
- 2 cups (175g) crushed pretzels
- 3/4 cup (210g) butter, melted
- 3 tablespoons sugar
Cream cheese middle:
- 2 cups (475ml) heavy whipping cream
- 2 (8 oz) (226g) pkgs cream cheese, softened
- 2 cups (107g) miniature marshmallows
- 1 cup (115g) powdered sugar
Topping:
- 1 (6 oz) (170g) pkg raspberry jello
- 2 1/2 cups (590ml) boiling water
- 3 cups (385g) frozen mixed berries
Instructions
Crust:
- Preheat oven to 350 degrees F (176 degrees C).
- In a medium bowl combine the crushed pretzels, melted butter, and sugar. Press firmly into the bottom of a 13x9" baking pan. Bake for 10 minutes then cool completely.
Cream cheese middle:
- In the bowl of a stand mixer beat whipping cream until soft peaks form (tips curl). In a separate bowl beat the cream cheese until smooth. Add the whipped cream, marshmallows, and powdered sugar. Mix just until combined. Spread in an even layer over the pretzel crust. Be sure all of the crust is covered to prevent the jello from seeping into the crust. Cover and refrigerate.
Jello topping
- In a large bowl combine the jello and boiling water until jello is dissolved. Stir in the frozen fruit. Place in the refrigerator just until it starts to thicken slightly (watch this carefully as it can set up quickly). When it has thickened slightly carefully pour over the cream cheese layer. Refrigerate until completely set (at least 3-4 hours).
Notes
- This can easily be made the night before.
- Store leftovers in the refrigerator for up to 2 days.
- Total time does not reflect chilling times.
- Can replace the whipping cream with an 8 oz container of whipped topping.