Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 cup fresh raspberries
- 1/4 cup raspberry preserves
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar until well mixed. Press this mixture into the bottom of a pie dish to form an even crust. Set aside.
- Make the Cream Cheese Layer: In another bowl, beat the softened cream cheese with powdered sugar until smooth. Gently fold in the whipped topping, ensuring it’s well combined. Spread this mixture evenly over the pretzel crust.
- Prepare the Raspberry Topping: In a small saucepan, gently heat the raspberry preserves until warm. Remove from heat and carefully fold in the fresh raspberries. Pour the raspberry mixture over the cream cheese layer, distributing it evenly.
- Chill the Pie: Place the pie in the refrigerator for at least 240 minutes, or until it’s fully set. Once chilled, slice and serve to enjoy a refreshing treat!
Notes
For dietary substitutions, consider non-dairy cream cheese and gluten-free pretzels. You can swap whipped topping for Greek yogurt for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg