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Red White and Blue Pretzel Salad

A festive and delicious dessert featuring a salty pretzel crust, fluffy cream cheese filling, and vibrant Jell-o layers with fresh berries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert, No-bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups finely crushed pretzels (about 4 cups whole pretzels before crushing)
  • 3/4 cup unsalted butter, melted (1.5 sticks)
  • 3 tablespoons granulated sugar
For the Cream Cheese Filling
  • 8 oz cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 8 oz frozen whipped topping, thawed (1 container)
For the Blue Jell-o Layer
  • 1 package blue mixed berry Jell-o (or blue raspberry) (3 oz)
  • 2 cups boiling water
  • 1 cup fresh or thawed frozen blueberries
For the Red Jell-o Layer
  • 1 package raspberry Jell-o (3 oz)
  • 2 cups boiling water
  • 1 cup fresh or thawed frozen raspberries

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C) and lightly grease a 9×13-inch baking dish.
  2. Crush pretzels by sealing them in a zip-top bag and rolling a rolling pin over them until fine crumbs form.
Make and Bake the Pretzel Crust
  1. In a medium bowl, mix together crushed pretzels, melted butter, and granulated sugar until well combined.
  2. Press the mixture firmly into the bottom of the prepared baking dish and bake for 10 minutes. Cool completely on a wire rack.
Make the Cream Cheese Filling
  1. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.
  2. Fold in the thawed whipped topping gently.
Spread the Cream Cheese Layer
  1. Spoon the cream cheese filling over the cooled pretzel crust and spread evenly to the edges.
  2. Refrigerate for at least 30 minutes.
Prepare the Blue Jell-o Layer
  1. Dissolve blue mixed berry Jell-o powder in boiling water, stirring until completely dissolved.
  2. Let it cool to room temperature before pouring over the cream cheese mixture.
Add the Blue Layer
  1. Scatter blueberries evenly over the cream cheese layer and gently pour the cooled blue Jell-o over the top.
  2. Refrigerate for 2 to 3 hours until set.
Prepare and Add the Red Jell-o Layer
  1. Dissolve raspberry Jell-o in boiling water as before and let cool.
  2. Once the blue Jell-o is set, scatter raspberries over the blue layer and pour the cooled red Jell-o gently over the top.
Final Chill and Serve
  1. Return to the refrigerator for another 2 hours or overnight.
  2. Slice with a warm knife and serve cold.

Notes

For best results, cool every layer completely before adding the next one. Use full-fat cream cheese for a richer filling.