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Week 44: Raspberry Pretzel Salad (Utah)

Utah's state snack is jello, and while that is delicious on its own, I wanted to make it even fancier, by making it into a layered dessert.

This dessert consists of a layer of pretzels, whipped cream, and jello. It's easy to make and a fun baking project.

Utah loves jello so much that they celebrate jello week which is coming up soon on the second week of February.

During the 2002 Olympic Games in Salt Lake City, there was an officially licensed jello pin, celebrating the city and its love of jello?


|Level:👩🏽‍🍳👩🏽‍🍳|Time: 4 hours|Serves: 8|




  • 2 cups pretzels, crushed

  • 1/4 cup brown sugar

  • 1/4 cup butter, melted


  • 1 8 oz. box of cream cheese

  • 2 cups heavy whipping cream

  • 1/3 cup powdered sugar


  • 1 6 oz. box, raspberry jello

  • 2 cups raspberries


  1. Preheat your oven to 375 degrees F, and grease a baking pan with butter. In a large bowl mix the crushed pretzels, butter, and brown sugar. Bake for 10 minutes and set aside to cool.

  2. Mix the jello according to instructions, and set aside for 30 minutes in the fridge.

  3. Beat the heavy whipping cream until stiff peaks form. In a large bowl beat the cream cheese and powdered sugar. Fold in the whipped cream and spread across the chilled crust. Place raspberries over the whipped cream, and pour the jello over cake.

  4. Chill for 3 hours and serve.


- The Bored Baker 👩🏽‍🍳


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