This fun and tasty Raspberry Pretzel Salad Cake combines sweet and salty flavors in every bite! A crunchy pretzel crust holds a creamy layer topped with vibrant raspberry goodness.
Who knew veggies could taste this good, right? 😄 I love serving it at gatherings because it always gets oohs and aahs. Perfect for summer picnics or just a fun dessert at home!
Key Ingredients & Substitutions
Pretzels: The crushed pretzels form the crust, giving a salty crunch. If you want a gluten-free option, try using gluten-free pretzels instead; they work just as well!
Cream Cheese: Cream cheese adds richness to the filling. If you’re looking for a lighter option, you could use Greek yogurt, which adds creaminess and tang.
Heavy Whipping Cream: Whipping cream is essential for that fluffy texture. For a lower-fat option, you can use half-and-half or coconut whipped cream for a dairy-free version.
Frozen Raspberries: While frozen raspberries are perfect for this recipe, you can use fresh raspberries if they are in season. They give the dessert a fresher taste!
Raspberry Gelatin: If you’re avoiding gelatin, try using agar-agar as a vegetarian alternative. Just follow the package instructions for setting!
How Do You Get the Perfect Creamy Layer?
The cream cheese layer is key to this cake, and it needs some care. Here’s how to make it smooth and luscious:
- Make sure your cream cheese is at room temperature; this helps it blend effortlessly with the sugar.
- When whipping the cream, ensure it’s cold and beat it until stiff peaks form. This will lend a light and airy texture to your mixture.
- Gently fold the whipped cream into the cream cheese mixture. Use a spatula to avoid deflating the whipped cream and keep the layer fluffy.
Following these tips will help you achieve that creamy filling that complements the crunchy pretzel base beautifully!
Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups crushed pretzels
- 1 cup granulated sugar, divided
- 1 cup unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1 cup granulated sugar (remaining)
- 2 cups heavy whipping cream
For the Raspberry Layer:
- 1 (12-ounce) package frozen raspberries, thawed
- 1 (6-ounce) package raspberry gelatin (Jell-O)
- Fresh raspberries, for garnish (optional)
How Much Time Will You Need?
This delicious Raspberry Pretzel Salad Cake will take about 15 minutes of prep time. After that, it needs to refrigerate for at least 4 hours to set properly. In total, plan for about 4 hours and 15 minutes—including prep and chilling time—before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Crust:
First things first! Preheat your oven to 350°F (175°C). Then, in a medium bowl, combine your crushed pretzels, 1 cup of granulated sugar, and melted butter. Mix it all together until everything is evenly coated.
2. Bake the Crust:
Next, press the pretzel mixture firmly into the bottom of a 9×13 inch baking dish. It helps to pack it tight. Bake it in the preheated oven for about 10 minutes, then remove it and let it cool completely.
3. Make the Cream Cheese Layer:
While your crust is cooling, grab a large bowl and beat the softened cream cheese with the remaining 1 cup of granulated sugar until it’s smooth and creamy. Don’t rush this part; it will make your filling nice and rich! In a separate bowl, whip your heavy cream until stiff peaks form. This is where the magic happens!
4. Fold and Spread:
Gently fold the whipped cream into the cream cheese mixture until they are fully combined. You want it to stay fluffy, so take your time. Now, spread this delicious cream cheese filling evenly over your cooled pretzel crust.
5. Prepare the Raspberry Layer:
In a fine strainer over a bowl, pour your thawed frozen raspberries to extract the juice; press down to get as much juice as possible and discard the seeds and pulp. In a separate bowl, mix this juice with the raspberry gelatin according to package instructions—usually boiling water first, then adding cold water.
6. Combine and Chill:
Once the gelatin has cooled a little but before it sets, gently fold in the strained raspberries. Now, pour this beautiful raspberry mixture over the cream cheese layer. Pop the dish into the fridge and let it chill for at least 4 hours until firm. Patience pays off!
7. Serve it Up:
Once the cake is nice and firm, it’s time to garnish! You can top it with fresh raspberries before serving for an extra touch. Cut into squares, and enjoy the delightful balance of salty, sweet, and creamy flavors!
Now you’re all set to impress your family and friends with this refreshing and delicious Raspberry Pretzel Salad Cake! Enjoy the delightful flavors in every bite!
Can I Use Regular Sugar Instead of Granulated Sugar?
Yes, you can use regular granulated sugar for this recipe. If you’re looking for a healthier alternative, consider coconut sugar or a sugar substitute, but keep in mind it may slightly alter the flavor and texture.
Can I Make This Cake in Advance?
Absolutely! This dessert actually tastes better when made a day ahead of time as the flavors meld together. Just store it in the refrigerator until you’re ready to serve!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. This Raspberry Pretzel Salad Cake will keep well for up to 3 days. The pretzel crust may soften a bit, but it will still be delicious!
Can I Swap Out the Raspberries?
Definitely! While raspberries give that perfect tartness, you can substitute with strawberries, blueberries, or even mixed berries for a different flavor experience. Just adjust the gelatin flavor accordingly if you’re using a different type!