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Raspberry Pretzel Salad

Active Time: 25 Minutes

Total Time: 5 Hour 0 Minutes

Serves: 12


Raspberry Pretzel Salad


  • In medium mixing bowl, combine pretzels, ¼ cup sugar, and butter. Press into a 13x9-inch baking pan. Bake in a preheated 350°F oven 10 minutes. Cool completely.
  • In medium mixing bowl, combine neufchâtel and remaining sugar; mix with an electric mixer until smooth. Add whipped topping and continue mixing until well combined. Spread over cooled pretzels. Refrigerate, covered, 30 minutes or until firm.
  • In medium mixing bowl, combine gelatin and boiling water; set aside. Sprinkle frozen raspberries over cream cheese mixture; carefully pour gelatin over raspberries.
  • Refrigerate, covered, until gelatin is completely set (about 1-2 hours).


Serving Size: 1/12 of recipe
  • Calories 305kcal -
  • Total Fat 15g -
  • Saturated Fat 10g -
  • Cholesterol 35mg -
  • Sodium 260mg -
  • Carbohydrates 43g -
  • Fiber 1g -
  • Protein 3g -