Description
A festive dessert salad featuring layers of a pretzel crust, cream cheese filling, and colorful gelatin made with fresh berries.
Ingredients
Scale
- 2 1/2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 16 ounce package cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 16 ounces whipped topping, thawed
- 6 ounce package blue mixed berry Jell-o
- 1 cup blueberries, fresh or thawed frozen
- 4 cups boiling water, divided
- 6 ounce package raspberry Jell-o
- 1 cup raspberries, fresh or thawed frozen
Instructions
- Preheat the oven to 400F degrees F.
- In a medium mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar until combined. Press the pretzel mixture into the bottom of a 9×13 baking dish and bake in the oven for 10 minutes.
- Remove from oven and allow the pretzel crust to fully cool before proceeding.
- While the crust is baking, prepare the cream filling. Add the cream cheese and ¾ cup granulated sugar to a large mixing bowl and beat with an electric mixer until smooth. Fold in the whipped topping until just combined.
- Spread half of the cream cheese mixture over the cooled pretzel crust and place the baking dish into the refrigerator to chill for 30 minutes.
- Cover the remaining cream cheese mixture and place in the refrigerator until ready to use.
- While the filling is setting, prepare the blue Jell-o by mixing together half the boiling water and Jell-o powder with a whisk until dissolved. Allow to fully cool.
- Place the blueberries over the top of the chilled cream cheese mixture and pour the cooled Jell-o mix over the berries. Return to the refrigerator and chill for 2-4 hours until the blue gelatin is set.
- Carefully spread the remaining cream cheese mixture over the top of the set blue Jell-o. Place back into the refrigerator to chill for 30 minutes.
- While the dish is cooling, prepare the raspberry Jell-o by mixing 2 cups of boiling water with the gelatin powder and stirring until dissolved. Allow to fully cool.
- Place the raspberries across the top of the cream cheese mixture and pour the cooled raspberry gelatin over the top.
- Return the dish to the refrigerator to chill for another 2-4 hours (or overnight) to fully set the top layer of Jell-o.
- Slice and serve with a dollop of whipped cream if desired.
Notes
- For best results, allow the salad to chill overnight.
- Feel free to substitute other berries according to your taste or availability.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg