This Weight Watchers Raspberry Pretzel Salad recipe was so easy to make, low in Weight Watchers points and so delicious.

Table of Contents

Servings: makes 12 servings

2 WW Points® per serving

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HOW DO I MAKE MY RASPBERRY PRETZEL SALAD?

1. Preheat the oven to 350 degrees.

2. Melt the butter and set aside.

3. Place the pretzels into a Ziploc bag and break them into small pieces.

4. In a bowl, combine the pretzels, melted butter and monk fruit sweetener. Mix until combined.

5. Place the pretzel mixture into a greased oven-safe dish (I used a 9×7 one) and press with your fingers firmly to molt the crust.

6. Bake for 12 minutes and let cool.

7. While the pretzel crust is in the oven, in a bowl, put the nonfat Greek yogurt, vanilla, Cool Whip and sugar-free pudding mix. Mix until combined.

8. Put the yogurt mixture over the pretzel crust and smooth out.

9. In a separate bowl, add the jello, cold water to dissolve, then add the boiling water. Mix until combined.

10. Add the fresh raspberries, then mash up.

11. Pour jello mix over the yogurt mixture and place the entire dish into the fridge for a few hours to solidify.

12. Enjoy!

Raspberry Pretzel Salad Ingredients

Pretzel Crust

Yogurt mixture

Jello topping

Preheat the oven to 350 degrees.
Melt the butter and set aside.
Place the pretzels into a Ziploc bag and break them into small pieces.
In a bowl, combine the pretzels, melted butter and monk fruit sweetener. Mix until combined.
Place the pretzel mixture into a greased oven-safe dish (I used a 9×7 one) and press with your fingers firmly to molt the crust.
Bake for 12 minutes and let cool.
While the pretzel crust is in the oven, in a bowl, put the nonfat Greek yogurt, vanilla, Cool Whip and sugar-free pudding mix. Mix until combined.
Put the yogurt mixture over the pretzel crust and smooth out.
In a separate bowl, add the jello, cold water to dissolve, then add the boiling water. Mix until combined.
Add the fresh raspberries, then mash up.
Pour jello mix over the yogurt mixture and place the entire dish into the fridge for a few hours to solidify.
Enjoy!

Yield: 12

This Weight Watchers Raspberry Pretzel Salad recipe was so easy to make, low in Weight Watchers points and so delicious.

Preheat the oven to 350 degrees.
Melt the butter and set aside.
Place the pretzels into a Ziploc bag and break them into small pieces.
In a bowl combine the pretzels, melted butter and monk fruit sweetener. Mix until combined.
Place the pretzel mixture into a greased oven-safe dish (I used a 9x7 one) and press with your fingers firmly to molt the crust.
Bake for 12 minutes and let cool.
While the pretzel crust is in the oven, In a bowl put the nonfat Greek yogurt, vanilla, Cool Whip and sugar-free pudding mix. Mix until combined.
Put the yogurt mixture over the pretzel crust and smooth out.
In a separate bowl add the jello, cold water to dissolve then add the boiling water. Mix until combined.
Add the fresh raspberries then mash up.
Pour jello mix over the yogurt mixture and place the entire dish into the fridge for a few hours to solidify.
Enjoy!