Berry Pretzel Salad

Serves: 12 (9x13 inch dish) | Prep Time: 30 minutes 

Chill Time: 4–6 hours (Essential for setting)

The dessert that has it ALL: sweet, salty, creamy, and crunchy! This layered Berry Pretzel Salad is a total crowd-pleaser and is easily made Gluten-Free & Dairy-Free. The salty crust meets that creamy, tangy filling—it’s impossible to resist!

Ingredients:

Layer 1: The Pretzel Crust

• • 2 cups crushed Gluten-Free Pretzels
  • 1/4 cup granulated sugar
  • 3/4 cup butter (or melted plant-based butter substitute)

Layer 2: The Cream Filling

• • 8 oz dairy-free cream cheese, softened
  • 1 cup powdered sugar
  • 16 oz (2 cups) dairy-free whipped topping (pre-whipped, like coconut or oat whip)

Layer 3: The Berry Topping

• • 1 (6 oz) box berry-flavored gelatin mix (strawberry or raspberry)
  • 2 cups boiling water
  • 2 cups frozen mixed berry blend

Instructions:

1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels and 1/4 cup sugar. Pour the melted butter over the mixture and stir until all the crumbs are moistened. Press the mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 10 minutes. Let the crust cool completely.
2. Make the Filling: In a large bowl, beat the softened dairy-free cream cheese and powdered sugar until smooth and creamy. Gently fold the entire container of dairy-free whipped topping into the cream cheese mixture using a spatula until fully combined.
3. Layer the Filling: Carefully spread the cream cheese filling evenly over the cooled pretzel crust, ensuring the filling seals the crust all the way to the edges of the pan. Refrigerate while preparing the topping.
4. Make the Topping: In a separate large bowl, whisk the gelatin mix into the boiling water for 2 minutes until the mix is completely dissolved. Add the frozen berry blend to the gelatin mixture and stir immediately. The cold berries will help the gelatin begin to set quickly.
5. Assemble and Chill: Once the gelatin mixture has thickened slightly (it should be syrupy, not liquid), spoon it gently over the cream cheese layer.
6. Set: Refrigerate for 4–6 hours, or until the gelatin layer is completely firm before slicing and serving.