Raspberry Cream Cups with Pretzels (URS: Berries)

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Raspberry Cream Cups with Pretzels | Life as MOM

This week on Ultimate Recipe Swap we’re sharing berry recipes. Unfortunately, I did not have a screaming sale on berries nor do I have berries growing in my backyard or the near vicinity where I could go pay to pick. So, I used frozen berries.

Yes, yes, I did.

And while probably not as tasty as fresh, this dessert certainly hit the spot. Oh my! Did it ever!

But, first some back story. You know that Pretzel Berry Dessert/Salad that is ubiquitous at the holiday season? I love that stuff. We eat pans of that in November and December, the only time I make it. Well, I have a problem with that dessert.

It doesn’t look pretty. See?

Yet, I love the flavor combinations of the tart berries, the cream cheese layer, and the pretzel crust. I played with those flavors earlier this year and created a cheesecake that we love. (Wait for the cookbook — you’ll love it, too.)

But, I decided to go in another direction and focus on the berries. I came up with this:

Raspberry Cream Cups with Pretzels | Life as MOM

These Raspberry Cream Cups feature a raspberry compote (no Jell-O), a cream cheese -whipped cream concoction, and a pretzel topping. So good. Perfect to make ahead, serve at an elegant dinner, serve on a hot summer night, or save for the holiday season.

Raspberry Cream Cups with Pretzels | Life as MOM

Chocolate Variation

Now, because he’s a chocoholic all fancy, FishPapa suggested a chocolate covered pretzel variation. He said that it didn’t make a huge difference, but if given the choice, he’d take the chocolate variation. You decide.

Ultimate Recipe Swap

Share your favorite BERRY RECIPES with us this week. Feel free to link up a berry recipe in the linky below or simply tell us about it in the comments.

Next week on URS: Zucchini Recipes

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Yum! Makes me hungry for a Berry Crisp or Pie!
    Thanks for hosting Jessica!!

  2. I love this dessert – so this is a perfect way to enjoy it in an easy-to-make way 🙂

    While we love fresh berries for eating, we do almost all our baking with frozen berries — it works and it’s delicious; no need to apologize for using them in this creation.

  3. the pretzels on top is what does it for me :0) Salt and sweet is the best!!

  4. Wow those looks scrumptious…I am with FishPapa… anytime given the option to have it dipped in chocolate I will take it!

    I submitted my Blueberry Lemon muffins to the recipe swap. They were the last thing I made before my oven kicked the bucket over the weekend. They are super yummy!

  5. Strawberry pretzel salad is one of my favorite summer desserts. Your new variation looks yummy too.

    Thanks for the link-up.

  6. I have the perfect little cups I found at the thrift store to make your recipe. I can’t wait to try it!

  7. mmm this has inspired our breakfast! I’ve used the strawberries, blueberries & cherries on hand to make the compote – it’s simmering away now. will add a scoop of yogurt & sprinkle granola onto. yummy yummy!

  8. That looks fabulous. And I can’t wait until next week, I have several recipes to share on zucchini week, but am always looking for new ones!

  9. Sarah says:

    I made these yesterday for a night with friends and they were a hit! My husband LOVES them!

    • Jessica Fisher says:

      Thanks for letting me know! I’m so glad to know that you enjoyed them.

  10. Made this tonight. Even my 2 & 4 year old kids loved this! We’re adding this to our family favorite desserts list. Thank you!!!

  11. Patti Reis says:

    This looks good! I don’t eat or serve Jello OR Cool Whip so I’d be unlucky to ever serve the original “salad.” But this I would make!

    • Patti Reis says:

      um, “unlikely” not “unlucky.” Can’t even blame autocorrect for that one.

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