Raspberry Jelly Pretzel Salad – One of my favorite jelly salad recipes! The cream cheese mixture and salty pretzel crust mixed with raspberry jelly is the perfect combination. A little sweet, a little salty and a lot of deliciousness!

This raspberry pretzel salad is always in demand by my family during the vacations. It’s so easy, delicious and tasty. My family also asks for a raspberry pie and a banana cream pie.

My family can’t get enough of this pretzel salad! When my mother announced “The salad is on the table” at our Christmas dinner, we certainly didn’t expect this type of salad. Now it’s my kind of salad!



1 3/4 cups crushed pretzels (about 6-7 cups of pretzels)

3/4 cup salted butter (melted, 12 tablespoons)

3 tablespoons of sugar


12 ounces of cream cheese (softened)

3/4 cup of sugar

8 ounces of cold whisk (softened, 1 container)


2 cups of boiling water

6 ounces of raspberry jelly (two 3-ounce boxes)

2 cups of frozen raspberries


Preheat the oven to 400°. Butter a 9×13 pan and set aside. Crush the pretzels in a food processor or blender, then blend in the melted butter and sugar until well blended. Press evenly into a greased 9×13 pan and bake at 400° for 8-10 min. Refrigerate for 30 minutes or until cool.

In a medium bowl, cream the cream cheese with an electric mixer. Stir in the sugar and then add the cold whip. Place about 8 spoonfuls on top and carefully spread over the pretzel crust. Be sure to go to the edges so that the jelly mixture does not run off. You can use your finger with a paper towel to run along the edges to clean them. Refrigerate for about 1 hour, or until the jelly is set.

Boil water in a small saucepan with jelly. Stir until the sugar is dissolved (about 2 minutes). Then add the frozen raspberries. Let stand for a few minutes and allow to thicken slightly, then pour over the cream cheese mixture and refrigerate until the jelly is firm, at least 2 hours (I like to leave the jelly overnight).