Pretzel Raspberry Salad Cake Recipe

Calories: Approximately 100 per serving
Fat: 4g
Protein: 3g
Carbohydrates: 12g
Sugar: 4g
Sodium: 150mg

Pretzel Raspberry Salad Cake Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Pretzel Crust:
- In a mixing bowl, combine the crushed pretzels, melted light butter, and sugar substitute. Mix until well combined.
- Press the pretzel mixture into the bottom of a 9×13-inch baking dish to form an even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
Prepare the Cream Cheese Layer:
- In a separate mixing bowl, beat the fat-free cream cheese and powdered sugar substitute until smooth and creamy.
- Fold in the fat-free whipped topping until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust. Place the dish in the refrigerator to chill while you prepare the next layer.
Prepare the Raspberry Gelatin Layer:
- In a large heatproof bowl, dissolve the sugar-free raspberry gelatin in boiling water, stirring until completely dissolved.
- Add the thawed unsweetened raspberries and drained pineapple to the gelatin mixture. Stir until well combined.
- Pour the raspberry gelatin mixture over the cream cheese layer in the baking dish, spreading it out evenly.
Chill and Serve:
- Refrigerate the Pretzel Raspberry Salad Cake for at least 4 hours or until the gelatin is set.
- Once set, slice the cake into squares and serve chilled. Enjoy!

Pretzel Crust:

Cream Cheese Layer:

Raspberry Gelatin Layer:

Total Points: 33
Servings: 12
Per Serving: 2.75 points

I'm await your comments! Enjoy!

This dessert is a delightful combination of sweet, salty, and fruity flavors with a light, creamy texture. It's easy to prepare and perfect for any occasion, from family dinners to festive celebrations.