Blackberry Pretzel Salad
This Blackberry Pretzel Salad is a sweet and salty layered dessert made with a crunchy pretzel crust, creamy cheesecake-style filling, and a glossy black cherry gelatin layer packed with juicy blackberries. It’s creamy, fruity, and perfectly refreshing!
Servings: 12 people
Calories: 405kcal
Ingredients
Pretzel Crust
- 4 cups whole pretzels, crushed
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 container (8 ounces) whipped topping, thawed
Black Cherry Gelatin Layer with Blackberries
- 2 packages (3 ounces each) black cherry gelatin
- 2 cups boiling water
- 16 ounces fresh or frozen blackberries, if frozen, thaw and drain well
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Pretzel Crust
- In a medium bowl, mix crushed pretzels, melted butter, and sugar until well combined. The mixture should look evenly coated and slightly sandy.
- Press firmly into the bottom of the prepared baking dish.
- Bake for 10 minutes, then remove and let cool completely.
Cream Cheese Layer
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Fold in the whipped topping until light and fully combined.
- Spread evenly over the cooled pretzel crust. Refrigerate for at least 30 minutes to set slightly.
Black Cherry Gelatin Layer with Blackberries
- In a large bowl, dissolve the gelatin in boiling water, stirring until fully dissolved.
- Stir in blackberries. Let cool to room temperature, or refrigerate until slightly thickened but still pourable (about 20 to 30 minutes).
Assembly
- Gently pour or spoon the gelatin mixture over the cream cheese layer.
- Refrigerate at least 4 hours, or overnight, until fully set.
- Slice into squares and serve cold.
Nutrition
Serving: 1portion | Calories: 405kcal