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Red White and Blue Pretzel Salad

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A festive and delicious treat featuring layers of salty pretzels, creamy filling, and fruity gelatin, perfect for celebrations.

Ingredients

Scale
  • 2 1/2 cups pretzels, crushed
  • 3/4 cup unsalted butter, melted
  • 3 tablespoons granulated sugar (for crust)
  • 3/4 cup granulated sugar (for filling)
  • 16 ounces cream cheese, softened
  • 16 ounces whipped topping, thawed
  • 6 ounces blue mixed berry Jell-o
  • 1 cup blueberries, fresh or thawed frozen
  • 4 cups boiling water, divided
  • 6 ounces raspberry Jell-o
  • 1 cup raspberries, fresh or thawed frozen

Instructions

  1. Preheat the oven to 400°F.
  2. Combine the crushed pretzels, melted butter, and 3 tablespoons of sugar in a mixing bowl.
  3. Press the mixture into the bottom of a 9×13 baking dish and bake for 10 minutes. Let cool completely.
  4. Whisk cream cheese and 3/4 cup sugar until smooth, then fold in whipped topping.
  5. Spread half of the cream cheese mixture over the cooled crust and chill for 30 minutes.
  6. Prepare the blue Jell-o with half of the boiling water, stirring until dissolved. Let cool.
  7. Add blueberries over the set cream cheese layer, and pour the cooled blue Jell-o over them. Chill for 2-4 hours until set.
  8. Spread the remaining cream cheese mixture on top of the blue Jell-o and chill for another 30 minutes.
  9. Dissolve raspberry Jell-o in 2 cups of boiling water and let cool.
  10. Spread fresh raspberries over the cream cheese layer and pour raspberry Jell-o over top. Chill for 2-4 hours or overnight.
  11. Slice into squares and serve chilled, optionally topped with whipped cream.

Notes

For a healthier version, use low-fat cream cheese and sugar-free Jell-o.

Nutrition

Keywords: dessert, patriotic dessert, summer treat

Find it online: https://alexandrarecipes.com/red-white-blue-pretzel-salad/