I love a good dessert that comes together without needing an oven. If you’re like me and enjoy easy sweet treats, then you are in for a real treat today! We’re talking about two fantastic no-bake pretzel pies that are perfect for any occasion.
These recipes are simple to make, require minimal effort, and always get great reviews. You’ll get that wonderful salty-sweet balance with a creamy texture, all with a quick prep time. Let’s make something sweet together!
Jump to Recipe:
No Bake Raspberry Pretzel Pie
This pie is a perfect cool and creamy dessert, great for hot days or when you just want something easy. The salty crunch of the pretzel crust paired with sweet raspberries and a smooth cream layer is just wonderful.
Key Ingredients & Tips for your Raspberry Pretzel Pie
- Crust Texture: Make sure your pretzels are crushed finely. This helps the crust hold together better and gives a more even texture.
- Cream Cheese Softness: Use room temperature cream cheese for the filling. This makes it much easier to beat smooth, avoiding any lumps in your creamy layer.
What You Need
- 1 ½ cups finely crushed pretzels
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- ½ cup granulated sugar (for filling)
- 8 ounces whipped topping, thawed
- 6 ounces raspberry gelatin mix
- 1 cup boiling water
- 1 cup cold water
- 1 cup fresh raspberries
⏱️ Time: 20 minutes prep, 4 hours chill🍽️ Yields: 8 servings
How to Make Your Raspberry Pretzel Pie
Step 1: Prepare the Pretzel Crust
In a medium bowl, mix the crushed pretzels, melted butter, and ¼ cup sugar until well combined. Press this mixture firmly into the bottom of a 9-inch pie dish. Place the crust in the refrigerator to chill while you make the filling.
Step 2: Create the Creamy Layer
In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and light. Gently fold in the thawed whipped topping until no streaks remain. Spread this creamy mixture evenly over the chilled pretzel crust.
Step 3: Add Raspberry Topping and Chill
In a separate bowl, dissolve the raspberry gelatin mix in 1 cup of boiling water. Stir until completely clear, then add 1 cup of cold water. Stir in the fresh raspberries. Carefully pour this gelatin mixture over the cream cheese layer in the pie dish. Chill the pie in the refrigerator for at least 4 hours, or until the gelatin is fully set.
📝 Final Note
For the best results, let the pie chill overnight. This makes sure every layer is perfectly firm and easy to slice.
Peaches And Cream Pretzel Pie
This Peaches and Cream Pretzel Pie is like sunshine in a dish. It combines sweet peaches, a fluffy cream filling, and a salty pretzel crust. It’s a wonderful light dessert that I know you will enjoy.
Key Ingredients & Tips for your Peach Pretzel Pie
- Peach Choice: Fresh, ripe peaches are great, but well-drained canned peaches work perfectly too! Just pat them dry with a paper towel.
- Setting Time: Give this pie plenty of time to set in the fridge. This ensures all the layers are firm and won’t run when you slice it.
What You Need
- 1 ½ cups crushed pretzels
- ½ cup melted butter
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- ½ cup granulated sugar (for filling)
- 8 ounces whipped topping, thawed
- 6 ounces peach gelatin mix
- 1 cup boiling water
- 1 cup cold water
- 1 ½ cups sliced peaches, drained
⏱️ Time: 25 minutes prep, 3 hours chill🍽️ Yields: 8-10 servings
How to Make Your Peach Pretzel Pie
Step 1: Build the Pretzel Crust
Combine the crushed pretzels, melted butter, and ¼ cup sugar in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch pie dish. Put the crust in the refrigerator to cool while you get the other layers ready.
Step 2: Prepare the Cream Filling
In a large bowl, beat the softened cream cheese with ½ cup sugar until the mixture is smooth. Gently fold in the thawed whipped topping until everything is fully combined. Spread this creamy layer evenly over your chilled pretzel crust.
Step 3: Add Peaches and Chill
Arrange the drained sliced peaches over the cream cheese layer. In a separate bowl, dissolve the peach gelatin mix in 1 cup of boiling water, stirring until clear. Add 1 cup of cold water and stir well. Carefully pour this gelatin over the peaches. Chill the pie for at least 3 hours, or until the gelatin layer is firm.
📝 Final Note
You can make this pie a day ahead of time. Just cover it loosely with plastic wrap before chilling. This helps the flavors meld and the pie set perfectly.
