Description
Get ready to impress your guests with our vibrant and delicious Red White and Blue Pretzel Salad. This festive dessert combines layers of sweet, creamy filling with a crunchy pretzel crust and refreshing berry jello, making it the perfect treat for summer gatherings and celebrations. Ideal for the Fourth of July or any occasion that calls for a colorful dessert, this layered salad is not only visually stunning but also easy to make. With its delightful blend of flavors and textures, it’s sure to be a hit at your next party!
Ingredients
Scale
- 2 1/2 cups crushed pretzels
- 3/4 cup unsalted butter (melted)
- 3 tablespoons granulated sugar
- 16 ounces cream cheese (softened)
- 3/4 cup granulated sugar
- 16 ounces whipped topping (thawed)
- 6 ounces blue mixed berry jell-o
- 1 cup blueberries (fresh or thawed frozen)
- 6 ounces raspberry jell-o
- 1 cup raspberries (fresh or thawed frozen)
- 4 cups boiling water (divided)
Instructions
- Preheat oven to 400°F.
- Mix crushed pretzels, melted butter, and sugar; press into a baking dish and bake for 10 minutes. Cool completely.
- Beat cream cheese and sugar until smooth; fold in whipped topping. Spread half over cooled crust; chill for 30 minutes.
- Prepare blue jello with half boiling water; cool before pouring over blueberries on the cream layer. Refrigerate until set (2-4 hours).
- Add remaining cream mixture on top of the blue jello; chill again for 30 minutes.
- Prepare raspberry jello with boiling water; pour over raspberries on the final cream layer. Refrigerate until fully set (2-4 hours).
- Slice into squares and serve chilled.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg