My Baking Addiction · by Jamie★ 5.0 (1)
Raspberry Pretzel Salad
NUTRITION · PER SERVING490M COOK
CAL 23%·PRO 12%
CARBS 53G47% OF CAL
2G FIBER11G OTHER40G TOTAL SUGAR
FAT 26G52% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered dessert with a salty-sweet pretzel crust, creamy cheesecake filling, and fresh raspberry topping. A summer favorite with sweet and tangy flavors.
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View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups tiny pretzel twists
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping (thawed according to package directions)
- 6 ounces raspberry flavored gelatin
- 2 cups boiling water
- 16 ounces frozen raspberries (do not thaw)
At a glance
PER SERVING · TIME 490M
CAL 23%·PRO 12%
CARBS 53G47% OF CAL
2G FIBER11G OTHER40G TOTAL SUGAR
FAT 26G52% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 476mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.