This Raspberry Pretzel Salad Cake is a fun twist on dessert! It has a crunchy pretzel crust, creamy layers, and sweet raspberry topping that is sure to please everyone.
Not only is it delicious, but it’s also super easy to make. Who doesn’t love a dessert that combines salty and sweet? Plus, the bright colors make it perfect for showing off at gatherings!
Key Ingredients & Substitutions
Pretzels: The base of this dessert is crushed pretzels. They give a salty crunch. If you’re gluten-free, you can use gluten-free pretzels or even crushed nuts for a twist.
Cream Cheese: I love using full-fat cream cheese for richness. If you want a lighter option, try Neufchâtel cheese, which has less fat. Vegan cream cheese is a great alternative, too!
Heavy Whipping Cream: To get that fluffy texture, use heavy cream. If you want to cut calories, you can opt for whipped topping, but the flavor and texture will be different.
Raspberry Gelatin: The raspberry flavor comes from gelatin. If you’re looking for a natural option, consider making homemade raspberry puree or using agar-agar as a vegetarian substitute.
How Do You Whip Cream to Stiff Peaks?
Getting your whipped cream just right is key for this recipe! It should be light and fluffy to create the perfect creamy layer. Follow these steps for success:
- Use cold heavy cream. Cold cream whips better!
- Pour the cream into a large bowl or stand mixer bowl. Start mixing on medium speed.
- After about a minute, increase the speed to high. Keep mixing until you see firm peaks. This can take 3-5 minutes.
- Don’t overwhip! If it becomes grainy, you’ve gone too far.
Whipped cream is great for adding air and lightness, making your Raspberry Pretzel Salad Cake extra delicious!
How to Make Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
For the Creamy Layer:
- 8 ounces cream cheese, softened
- 1 cup granulated sugar, divided
- 2 cups heavy whipping cream
For the Gelatin Layer:
- 2 packages (3 ounces each) raspberry flavored gelatin (Jell-O)
- 2 cups boiling water
- 16 ounces fresh or frozen raspberries (if frozen, thawed and drained)
How Much Time Will You Need?
This delightful dessert will take about 20 minutes of prep time, plus at least 4 hours for chilling to let the layers set perfectly. It’s great for planning ahead for parties or family gatherings!
Step-by-Step Instructions:
1. Prepare the Crust:
First things first, preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar until combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form a nice, even crust. This will give your salad cake a tasty base!
2. Bake the Crust:
Place the dish into the preheated oven and bake the pretzel crust for about 10 minutes or until it’s lightly golden. Once done, take it out and set it aside to cool completely. This will help keep your dessert layers from getting soggy.
3. Make the Creamy Layer:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese and 1 cup of sugar until the mixture is smooth and creamy. In another bowl, whip the 2 cups of heavy whipping cream until stiff peaks form—this is where it gets fluffy and delightful! Gently fold the whipped cream into the cream cheese mixture until everything is combined. You want it to be airy and soft.
4. Assemble Creamy Layer:
Now it’s time to spread that creamy goodness! Use a spatula to evenly layer the cream cheese and whipped cream mixture over the cooled pretzel crust. Make sure it’s nice and smooth all the way across.
5. Prepare the Gelatin Topping:
In a separate bowl, dissolve the raspberry gelatin powder in 2 cups of boiling water, stirring carefully until it’s all dissolved. Let this mixture cool for about 15 minutes but not let it set—this is important for the layer!
6. Add Raspberries:
Once the gelatin has cooled down a bit, gently stir in the fresh raspberries, making sure not to crush them. You want those lovely pieces of fruit to remain intact!
7. Top the Cake:
Slowly pour the raspberry mixture over the creamy layer you made earlier, spreading it gently to cover everything. Be careful not to disturb the creamy layer below.
8. Refrigerate:
Cover your dish with plastic wrap or a lid and refrigerate the cake for at least 4 hours or until the gelatin is completely set. This step is crucial for achieving the right texture.
9. Serve:
When you’re ready to serve, cut the cake into squares and if you’d like, top each piece with a sprinkle of crushed pretzels or an extra few fresh raspberries for a nice touch. Enjoy this refreshing dessert chilled!
This Raspberry Pretzel Salad Cake boasts a delightful melding of salty and sweet with a creamy texture that everyone will love!
Can I Use Different Flavors of Gelatin?
Absolutely! While raspberry is a classic choice, feel free to experiment with other flavors like strawberry, cherry, or even lemon for a unique twist!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it covered to maintain freshness and avoid any absorption of other refrigerator odors!
Can I Make This Dessert Ahead of Time?
Yes, this dessert is perfect for making ahead! You can prepare it a day in advance, letting it chill overnight to ensure the layers set properly.
What if I Can’t Find Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just make sure they are thawed and drained well to avoid excess moisture in the gelatin layer.
