Can I make this dessert vegan?

Yes, you can substitute the cream cheese with a vegan alternative and use coconut whipped cream instead of Cool Whip.

How long does the salad stay fresh in the fridge?

The salad typically stays fresh for about 3–5 days when stored properly in the refrigerator.

Yes, frozen raspberries can be used, but allow them to thaw and drain excess liquid before adding to the dessert.

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Preheat your oven to 350°F (175°C).
In a bowl, combine the crushed gluten-free pretzels, melted butter, and sugar. Mix well.
Press the mixture firmly into the bottom of a 9×13-inch pan.
Bake the crust in the preheated oven for 10 minutes. Once done, set aside to cool.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Fold in Cool Whip or whipped cream until fully incorporated.
Spread this cream cheese mixture evenly over the cooled pretzel crust.
In a separate bowl, dissolve the raspberry gelatin in 2 cups of boiling water. Allow it to cool slightly.
Stir in the fresh raspberries, mixing gently to avoid smashing them.
Pour the raspberry mixture over the cream cheese layer.
Refrigerate the assembled salad for at least 240 minutes, or until set before serving.

Serve chilled for best flavor and texture; garnish with extra raspberries or mint for presentation.