This Raspberry Pretzel Salad Cake is a fun twist on a classic dessert. It has a crunchy pretzel crust, sweet cream cheese filling, and a layer of tangy raspberry topping that’s just irresistible!
The mix of salty and sweet is a real crowd-pleaser. I can’t help but sneak extra bites of that crust! 😄 Perfect for summer gatherings, it’s easy to whip up and always gets compliments!
Key Ingredients & Substitutions
Pretzels: They form the unique crust of this cake. Any kind of pretzels will work, but I recommend using regular pretzels for crunch. If you need gluten-free, look for gluten-free pretzels to keep that flavor intact.
Granulated Sugar: The sugar helps balance the salty and sweet in this dish. If you’re looking for a lighter option, try coconut sugar or a sugar substitute, keeping in mind that sweeteners can change the texture slightly.
Cream Cheese: This provides a rich and creamy filling. For a lighter option, use low-fat cream cheese, or for a dairy-free version, try a cream cheese alternative made from cashews or tofu.
Raspberry Jello: If you prefer a more natural option, you can replace Jello with homemade raspberry puree mixed with agar-agar as a gelling agent. This avoids artificial ingredients, but it might take a little experimenting to get the right consistency.
How Can I Perfectly Layer the Cream Cheese and Jello?
Layering the cream cheese and Jello may seem tricky, but it’s all about patience and technique. Here’s how to get it right:
- Ensure your pretzel crust is completely cool before adding the cream cheese layer. This prevents melting and sogginess.
- Spread the cream cheese mixture gently but evenly over the crust to avoid mixing that layer with the pretzels.
- Let the Jello cool to room temperature, but don’t let it set. If it’s too warm, it can seep into the cream cheese layer; too cold, and it won’t pour properly.
- Pour the Jello carefully over the cream cheese, allowing it to settle naturally for a clean finish.
With these tips, your layers will be beautiful and delicious! Enjoy making this fun dessert! 😊
How to Make Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For The Crust:
- 3 cups crushed pretzels (about 8 ounces)
- 1 cup granulated sugar, divided
- 1 cup (2 sticks) unsalted butter, melted
For The Cream Cheese Layer:
- 8 oz cream cheese, softened
- 2 cups powdered sugar, sifted
- 2 cups heavy whipping cream
For The Raspberry Layer:
- 2 packages (3 oz each) raspberry Jello gelatin
- 2 cups boiling water
- 3 cups fresh or frozen raspberries
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation, plus an additional 4 hours of chilling time in the fridge. So grab a snack, kick back, and let the fridge do the work to set this delicious dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 350°F (175°C). In a bowl, mix together the crushed pretzels, 1/2 cup of granulated sugar, and the melted butter until everything is combined evenly. Press the pretzel mixture firm into the bottom of a 9×13-inch baking pan. Once it’s all pressed down nicely, pop it into the oven and bake for 10 minutes. Let it cool completely after taking it out.
2. Making the Cream Cheese Layer:
Grab a large bowl and beat the softened cream cheese with a mixer until smooth. Gradually add in the sifted powdered sugar and the remaining 1/2 cup of granulated sugar, mixing until everything is well combined. In another bowl, whip up the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s fully incorporated, creating a fluffy filling.
3. Spreading the Cream Cheese Layer:
Carefully spread the cream cheese mixture evenly over your cooled pretzel crust. Use a spatula to make it smooth and even. This layer is deliciously creamy!
4. Preparing the Raspberry Layer:
Now it’s time for the fun raspberry layer! In a bowl, dissolve the raspberry Jello in 2 cups of boiling water. Stir it well until completely dissolved. Let it cool to room temperature, but make sure it doesn’t set. Gently fold in the raspberries once it’s cooled.
5. Assembling & Chilling:
Pour the raspberry mixture over the cream cheese layer, making sure it’s evenly spread. Now, cover the pan with plastic wrap or a lid and pop it in the fridge to chill for at least 4 hours or until the Jello layer is nice and firm.
6. Serving:
Once set, slice your delightful Raspberry Pretzel Salad Cake into squares. Serve chilled, and if you want to get fancy, garnish with some extra fresh raspberries on top!
This dessert is beautifully layered with a delightful crunch, a creamy middle, and a tangy raspberry topping. It’s perfect for any occasion and sure to impress your friends and family!
Can I Use Other Flavors of Jello?
Absolutely! While raspberry is traditional, you can experiment with other flavors like strawberry, cherry, or blackberry for a different twist. Just make sure that the Jello pairs well with the cream cheese and the pretzel crust!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It’s best enjoyed within 3-4 days for optimal freshness. Make sure to keep it chilled to maintain that perfect texture!
Can I Make This Dessert Gluten-Free?
Yes! Simply use gluten-free pretzels for the crust instead of regular ones. This way, you can still enjoy the delicious flavors without gluten.
What If My Jello Sets Too Quickly?
If your Jello starts to set too fast before you can mix in the raspberries, you can gently reheat it. Just warm it slightly on the stove until it’s pourable again. Remember to let it cool slightly before adding to the cream cheese layer!
