This Raspberry Pretzel Salad Cake is a fun mix of sweet and salty! It has a crunchy pretzel crust, a creamy filling, and a cherry topping that just sings summer. Yum!
I love to serve this at parties because it’s always a hit! Plus, it looks so pretty. It’s like having dessert and a snack at the same time—who could resist that? 😄
Key Ingredients & Substitutions
Pretzels: The crunchy crust comes from crushed pretzels. If you want a gluten-free version, you can use gluten-free pretzels instead. They work just as well and keep that salty crunch!
Cream Cheese: Use full-fat cream cheese for a richer flavor. If you’re looking to lighten things up, Neufchâtel cheese is a good alternative, as it has less fat but a similar taste.
Heavy Whipping Cream: This is important for a fluffy filling. If you don’t have heavy cream, you can substitute with coconut cream for a dairy-free option, though it will add a coconut flavor!
Raspberry Gelatin: While raspberry is a great choice, feel free to substitute with another flavor, like strawberry or cherry, for a different twist. Just keep the same amount.
How Do You Get the Perfect Pretzel Crust?
Making the pretzel crust is a key step in this recipe. Here are some tips to ensure it’s perfect:
- Crush the pretzels into uniform, small pieces. You can do this using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin.
- Mix the crumbs with melted butter and sugar thoroughly. This helps them stick together nicely.
- Press the mixture firmly into the pan using a measuring cup or your hands. This creates a solid base that won’t crumble when you cut the cake.
- Baking the crust at 350°F for about 10 minutes helps it firm up. Let it cool completely before adding the filling to avoid melting the cream cheese layer.
How to Make Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups crushed pretzels
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy whipping cream
For the Topping:
- 1 package (3 oz) raspberry-flavored gelatin (Jell-O)
- 2 cups boiling water
- 3 cups fresh raspberries (plus extra for garnish)
Time Needed:
This Raspberry Pretzel Salad Cake takes about 20 minutes of preparation time, plus at least 4 hours of chilling time to let it set perfectly. It’s an easy and entertaining dessert that’s sure to wow your guests!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels with 3/4 cup of granulated sugar and melted butter. Mix this well until the pretzel crumbs are thoroughly coated. Next, press this mixture evenly into the bottom of a 9×13 inch baking dish to form the crust. Bake for about 10 minutes until it’s set. After baking, remove it from the oven and let it cool completely.
2. Make the Cream Cheese Filling:
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until the mixture is smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until they’re well combined. Spread this creamy filling evenly over the cooled pretzel crust.
3. Prepare the Raspberry Layer:
Now for the fruity topping! In a separate bowl, dissolve the raspberry gelatin in 2 cups of boiling water. Stir it well until it’s fully dissolved. Allow the mixture to cool slightly without letting it set. Scatter the fresh raspberries evenly over the cream cheese layer in the baking dish. Carefully pour the slightly cooled raspberry gelatin mixture over the top, making sure to cover all the raspberries and cream cheese layer.
4. Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the gelatin is fully set. Once set, cut into squares and garnish with extra fresh raspberries when serving. Enjoy your delightful and refreshing Raspberry Pretzel Salad Cake!
This cake beautifully combines the salty, crunchy pretzel crust with the creamy filling and sweet raspberry topping, making it an irresistible dessert for any occasion!
Can I Use Different Fruits for This Cake?
Absolutely! While raspberries are delicious, you can substitute them with other fruits like strawberries, blueberries, or cherries. Just make sure the fruit is fresh and complements the cream cheese filling well!
How Should I Store Leftovers?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Just be sure to cover it tightly to prevent the dessert from drying out!
Can I Make This Dessert in Advance?
Yes! This cake is perfect for making ahead of time. You can prepare it a day in advance and let it chill overnight, allowing the flavors to meld beautifully and making it ready for your event.
What Can I Do If the Gelatin Doesn’t Set?
If your gelatin doesn’t set, it might be because it wasn’t cooled enough before pouring it over the filling, or perhaps the boiling water wasn’t sufficient. You can fix it by refrigerating it longer or pouring the entire cake back into a saucepan, heating it slightly, and re-dissolving it with more gelatin, then letting it set again.