Raspberry Pretzel Salad Dessert (Print Version)
# Ingredients:
→ Crust
01 -
2.5 cups (about 140 g) salted pretzels, lightly crushed
02 -
3 tablespoons (38 g) granulated sugar
03 -
120 g unsalted butter, melted
→ Cream Layer
04 -
226 g cream cheese, softened
05 -
100 g granulated sugar
06 -
1 tablespoon (15 ml) freshly squeezed lemon juice
07 -
226 g whipped topping, thawed
→ Raspberry Topping
08 -
170 g raspberry gelatin dessert powder
09 -
480 ml water
10 -
560 g frozen raspberries
# Instructions:
01 -
Preheat oven to 175°C (350°F).
02 -
In a mixing bowl or large ziplock bag, combine crushed salted pretzels, 3 tablespoons sugar, and melted butter. Stir until evenly moistened.
03 -
Transfer pretzel mixture into a 22x33 cm baking pan. Press mixture firmly to create an even crust layer. Bake for 12 minutes, then allow to cool completely at room temperature.
04 -
Using an electric mixer, beat softened cream cheese, 100 g sugar, and lemon juice until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
05 -
Spread the cream cheese mixture evenly over the cooled pretzel crust, spreading to the edges to seal the crust from the topping.
06 -
Bring 480 ml water to a boil. Remove from heat and stir in raspberry gelatin powder until completely dissolved. Add frozen raspberries to the gelatin mixture and mix gently.
07 -
Carefully pour the raspberry mixture over the cream cheese layer in the pan. Refrigerate for at least 2 to 4 hours, or until the gelatin is set and firm.
08 -
Slice and serve chilled. Store leftovers refrigerated.
# Notes:
01 -
Ensure the cream cheese layer completely seals the crust to prevent the gelatin topping from seeping through.