Recipe courtesy of Rachel Hollis

Red, White and Blue Pretzel Salad

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  • Level: Easy
  • Total: 3 hr 35 min (includes cooling and chilling times)
  • Active: 15 min
  • Yield: 6 servings
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2 cups crushed pretzels

4 tablespoons (1/2 stick) unsalted butter, melted 

3 tablespoons granulated sugar 

1 (8-ounce) package cream cheese, softened 

1 (8-ounce) container frozen whipped topping, plus more for garnish 

3/4 cup powdered sugar 

1 (6-ounce) box blueberry Jell-O 

1 pint each fresh blueberries, raspberries, and blackberries 

1 (8-ounce) can crushed pineapple 


Special equipment:
6 mini trifle dishes
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool.
  3. Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer.
  4. In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon.
  5. In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!