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Gluten-Free Raspberry Pretzel Salad

Gluten-Free Raspberry Pretzel Salad: A Sweet, No-Bake Treat

A delicious, no-bake Gluten-Free Raspberry Pretzel Salad combining a crunchy crust, creamy filling, and vibrant raspberry topping.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gluten-Free Pretzels Crushed
  • 1/2 cup Butter Melted, unsalted
  • 1 tablespoon Sugar
For the Filling
  • 8 ounces Cream Cheese Softened
  • 1 cup Heavy Cream Whipped
  • 1 cup Sugar Divided
For the Topping
  • 1 package Raspberry Gelatin
  • 2 cups Fresh Raspberries
  • 2 cups Boiling Water For gelatin

Equipment

  • mixing bowl
  • 9x13 inch baking dish
  • saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Combine crushed gluten-free pretzels, melted butter, and 1 tablespoon of sugar until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake for 8-10 minutes, then cool completely.
  2. Beat cream cheese with ½ cup sugar until smooth. Whip heavy cream with the remaining ½ cup sugar until stiff peaks form. Fold whipped cream into cream cheese mixture and spread over cooled crust. Refrigerate to set.
  3. Dissolve raspberry gelatin in boiling water. Cool, then fold in fresh raspberries. Pour over cream cheese layer and chill for at least 4 hours until set.
  4. Garnish with extra fresh raspberries and crushed gluten-free pretzels. Cut into squares and serve chilled.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Allow gelatin to set for at least 4 hours for best results.

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