Pumpkin dip is sweet, creamy, and full of cozy fall flavor. Made with whipped cream cheese, pumpkin, warm spices, and whipped topping, it comes together in minutes and is perfect for dipping.
Flavor: A fluffy and tangy cream cheese base is combined with pumpkin, spice, and everything nice for all the best fall flavors in one dip.
Recommended Tools: A hand mixer is essential for the perfect airy texture!
Prep Note: Let the cream cheese soften before mixing so your dip turns out smooth, creamy, and fluffy.
Time-Saving Tip: This dip will last up to 5 days in the fridge, so make it now and save time later!
What’s in Pumpkin Dip?
Cream Cheese: The cream cheese base is lightly sweetened with powdered sugar. Be sure to soften the cream cheese so it blends smoothly to create that fluffy, rich base.
Pumpkin Spice & Everything Nice:Pumpkin puree and pumpkin spices add flavor to this recipe. Use a can of pumpkin puree, not pumpkin pie filling. Add a sprinkle of ground cinnamon, pumpkin pie spice, or nutmeg on top.
Topping: Use store-bought whipped topping or homemade whipped cream. If making this recipe ahead, be sure to use store-bought whipped topping as it holds up better in the fridge.
How to Make Pumpkin Dip
Beat cream cheese & powdered sugar together.
Stir in pumpkin & spices (full recipe below).
Fold in the whipped topping and refrigerate before serving.
Use a hand mixer to beat the cream cheese and powdered sugar together until fluffy.
Gently fold the whipped topping into the pumpkin mixture; don’t overmix. This helps to prevent the dip from becoming runny.
Chill for at least 30 minutes for the best texture and flavor meld.
Serve this dip in a hollowed-out mini pumpkin for a fun centerpiece to your dessert table!
Snackable Scoopers
Fruit: Apple slices, bananas, berries, or any other fresh fruit.
Cookies:Gingersnaps, wafer cookies, vanilla cookies, or graham crackers are perfect for dipping.
Savory: Pretzels, pita chips, potato chips, or even just a spoon!
Storing Leftovers
This dip will keep in an airtight container in the refrigerator for up to 5 days. Freezing isn’t recommended as this dip becomes watery when thawed.
Quick Dessert Dips
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Pumpkin Dip
Make this creamy and fluffy pumpkin pie dip for the perfect fall treat.
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Chill Time 30 minutesminutes
Total Time 40 minutesminutes
In a medium bowl, beat cream cheese and powdered sugar with a hand mixer on medium until light and fluffy. Stir in pumpkin puree, ground ginger, and pumpkin pie spice.
Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
Serve with sliced apples or graham crackers.
Beat the cream cheese with a hand mixer for best results.
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
This homemade Oreo ice cream cake recipe is a quick and easy homemade ice cream cake!
Layers of ice cream, hot fudge sauce, and Oreo cookies sit on top of an Oreo crust for a delicious warm weather treat.
It is so easy to put together!
This no-bake cake is a perfect cool and refreshing treat when it’s hot outside.
It costs much less than buying an ice cream cake.
You can use your favorite ice cream flavors to change it up!
Ingredients for Oreo Ice Cream Cake
Cookies: Crushed whole Oreos (including the filling) make a chocolatey crust. You can use any flavor of filled cookies.
Ice Cream: I use vanilla ice cream in this recipe, but you can use any flavor. Strawberry or mint chocolate chip are great options.
Fudge Sauce:The homemade fudge sauce has a thick consistency (thicker and chocolate syrup) and a rich chocolatey flavor. It’s easy to make and highly recommended in this recipe.
Toppings:Sprinkle some nuts, extra crushed cookies, toffee pieces, or mini M&M’s for an extra special celebration!
Variations
Use Nilla Wafers, golden Oreos, or thin mints instead of Oreos.
Turn it into a birthday cake with golden Oreos and sprinkles.
Layer in sliced strawberries, bananas, or blueberries in Step 3 before the fudge topping if desired.
How to Make Oreo Ice Cream Cake
Double up the recipe and keep one in the freezer for a sweet treat!
Mix crushed Oreos and butter and press it into the bottom of a loaf pan.
Layer the ice cream, fudge sauce, and crushed Oreo cookies.
Top with whipped topping and remaining Oreo crumbs and freeze until solid.
Holly’s Tips
Remove the ice cream from the freezer to soften before preparing this cake.
Line the loaf pan (or a small cake pan) with parchment paper to make it easy to remove from the pan.
Remove the frozen cake from the pan by dipping the bottom in cold water for about 5 seconds, then lift it out using the parchment paper as handles.
To cut the cake, dip a sharp knife in hot water between each slice.
Oreo Overload!
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Oreo Ice Cream Cake
Layers of vanilla ice cream, fudge, and Oreo cookies, topped with whipped cream create a deliciously cool dessert.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Freeze Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
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If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.
Line a 9×5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.
Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.
Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they’re the size of small peas. Alternatively, you can pulse them a few times in a food processor.
In a medium bowl, combine the crushed Oreos and melted butter.
Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.
Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.
Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.
To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.
Use any flavor of ice cream.
An offset spatula is a great way to spread the ice cream.
You can use frozen strawberries if you can’t find fresh ones (thaw and drain first). You could also substitute or add other fresh fruit. Change up the flavor with raspberries and raspberry Jell-O or peaches and orange Jell-o.
How to Make Strawberry Pretzel Salad
This strawberry pretzel salad recipe comes together in three easy steps. Be sure to chill each step between so they set.
Crust: Combine the crust ingredients and press into the bottom of a baking dish (per the recipe below).
Creamy Filling: Whip cream cheese and sugar, and fold in whipped topping. Spread over the pretzel layer and refrigerate until firm.
Strawberry Topping: Combine strawberry jello and water with strawberries and pour over the creamy layer.
Refrigerate overnight. When ready to enjoy, cut into squares and serve!
Tips for a Perfect Dessert
Cool layers: Allow each layer to cool/chill before adding the next layer.
Protect the crust: Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
Cool Jello: Allow the Jell-O to cool down to room temperature before pouring on the fresh strawberries so the heat doesn’t wilt them.
Use whipped topping: Whipped topping is a more stable ingredient that sets more firmly. Whipped cream can ‘weep’.
Frozen berries: Thaw and drain frozen strawberries if using.
To Make Pretzel Salad Ahead of Time
Strawberry pretzel salad is best when made at least half a day in advance (making it a great dessert or potluck dish).
It needs a minimum of 4 hours to set up, or preferably longer. It will keep for up to 3 days in the refrigerator.
This dessert does not freeze well.
More Sweet Salads
(that aren’t really salads at all!)
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4.94 from 182 votes↑ Click stars to rate now! Or to leave a comment, click here!
Strawberry Pretzel Salad
Strawberry Pretzel Salad is a family favorite. This easy make-ahead dessert is a delicious combo of sweet and salty, creamy and crunchy!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Chill Time 6 hourshours
Total Time 6 hourshours35 minutesminutes
Preheat oven to 375°F.
Combine crushed pretzels, melted butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake 10 minutes and cool completely.
In a medium bowl, mix cream cheese and sugar with a hand mixer on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour.
In a large mixing bowl stir Jell-O and boiling water until jello is dissolved. Allow mixture to sit at room temperature until completely cooled.
Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.
Refrigerate until firmly set, at least 4-6 hours or overnight.
Do not follow the instructions on the Jell-o box. Ensure the Jell-o is the larger 6 oz size box. The pretzels are crushed first and then measured. Use a food processor or a rolling pin to crush the pretzels. For easy removal from the pan, the dish can be lined with parchment paper.
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.
I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries?
If you had to pick would you go strawberry or raspberry?
Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉
Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?
Ingredients Needed for Raspberry Pretzel Salad
Here is your grocery list for each of the three layers of this salad:
Pretzel Layer
Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
Butter: helps bind the crust together and adds rich yummy flavor
Brown Sugar: adds flavor and sweetness
Sugar: adds more sweetness
Cream Layer
Sugar: adds sweetness to the creamy layer
Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
Raspberry Jello: you will follow the instructions on the Jello box to make this layer
Water: used to make the Jello
Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.
How to Make Raspberry Pretzel Salad
The steps for making this recipe are simple. Here they are broken down by layer:
Pretzel Layer
Preheat oven.
Combine all the ingredients well.
Press into baking dish.
Bake and let cool completely.
Cream Layer
Beat the sugar and cream cheese together.
Fold in Cool Whip.
Spread over cooled pretzel layer.
Jello Layer
Mix the jello powder and boiling water until the powder is dissolved.
Stir in the raspberries.
Put in fridge and let it cool.
Pour over the cream layer.
Refrigerate until firm (3-4 hours)
All the details for making this salad can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.
Where Does Pretzel Salad Come From?
From my research, it appears that pretzel Jello salad comes from the South. In 1963, Jello published a cookbook that contained a recipe for pretzel Jello salad so many people believe that is where it started. I’ve also seen Midwesterner claiming it as their own. I suppose it doesn’t matter when all is said and done! It just needs to be made and eaten!
Tips for Making Raspberry Pretzel Salad
There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
Measure the 2 cups of pretzels whole before chopping them up.
Chop the pretzels on a cutting board with a sharp knife.
PRO TIP: You could also use a blender or food processor but you want crushed pretzels not powder pretzels. Another option would be to put all the pretzels in a ziploc bag and then use a rolling pin to crush them.
Spread the cream cheese mixture all the way to the sides of the pan so it seals the crust and protects it from the jello layer.
Dissolve the jello as the directions state for this recipe. Don’t follow the directions on the box of jello.
Make sure the cream cheese is at room temperature. That will help the cream layer be smooth.
Cooling the Jello in the fridge will bring the temperature down. Putting hot liquid on the cream layer will crack that layer and ruin the salad. It is critical to chill the dish in the fridge for at least 4 hours. Ideally, I prefer to chill it overnight.
Are Raspberries Good For You?
Raspberries are low in calories and high in fiber, vitamins, minerals and antioxidants.
Can I Use Frozen Raspberries?
Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.
Can I Substitute the Cool Whip?
I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.
How Long Will Jello Salad Keep?
Jello salad will keep for 5-7 days in the refrigerator. Cover well before storing Jello salad.
Can You Make Jello Salad Ahead?
Jello Salad can be made 2-3 days in advance. Cover the salad and store it in the refrigerator until ready to serve.
What to Eat with Jello Salad?
For some reason, I always think of jello salad as being a side for a summer BBQ potlucks, but it can totally be made all year round. Here are few ideas for main dishes (BBQ and non BBQ):
It goes great with just about any main dish!
Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!
More Jello Recipes You’ll Love:
Servings: 12
Prep Time: 25 minutesmins
Refrigerate: 4 hourshrs
Total Time: 4 hourshrs25 minutesmins
Description
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Prevent your screen from going dark
Pretzel Layer
Preheat oven to 350 degrees.
Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.
2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
Press into a 9×13” baking dish
Bake for 6-7 minutes and then cool completely.
Cream Layer
Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.
1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip
Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.
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Course Appetizer, Dessert, Dip, Party Food
Cuisine American
