Raspberry Pretzel Jello

Name: Raspberry Pretzel Jello
Prep time: 6 h 45 min
Cook time: 10 min
Yield: 15 servings
Ingredients: 1 ¾ 1 ¾ cups crushed pretzels (see note); 3 3 tablespoons packed brown sugar; ½ ½ cup butter, melted; 8-ounce 8-ounce package cream cheese, softened to room temperature; 1 ¼ 1 ¼ cups powdered sugar; 1 ½ 1 ½ cups heavy cream (see note); ½ ½ teaspoon vanilla extract; 6-ounce 6-ounce package raspberry jello (see note); 2 2 cups boiling water; 12-ounce 12-ounce package frozen raspberries (don't thaw)

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5.0

45 reviews

Excellent

Prep Time
6 hrs 45 mins
Cook Time
45 mins
Servings
15 servings
Course
Side Dish, Dessert
Cuisine
American

Raspberry Pretzel Jello

Iris Warren

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Ingredients

Servings

Pretzel Crust:

1 ¾ 1 ¾ cups crushed pretzels (see note)
3 3 tablespoons packed brown sugar
½ ½ cup butter, melted

Cream Layer:

8-ounce 8-ounce package cream cheese, softened to room temperature
1 ¼ 1 ¼ cups powdered sugar
1 ½ 1 ½ cups heavy cream (see note)
½ ½ teaspoon vanilla extract

Raspberry Jello:

6-ounce 6-ounce package raspberry jello (see note)
2 2 cups boiling water
12-ounce 12-ounce package frozen raspberries (don't thaw)

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Instructions

For the pretzel crust, preheat the oven to 375 degrees F. In a medium bowl, whisk together the pretzels, brown sugar, and butter until evenly combined.
Press the mixture in the bottom of a 9X13-inch pan, pressing lightly with the bottom of a measuring cup to lightly compact the crust. Bake for 8-10 minutes until lightly golden.
Remove the pan from the oven and let cool completely.
For the cream layer, in a medium bowl with an electric mixer (stand mixer or handheld mixer), whip together the cream cheese and powdered sugar until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the heavy cream and vanilla and mix (start on low speed so it doesn't spatter everywhere) until thick and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
Spread the cream layer evenly over the cooled pretzel crust. Make sure to spread all the way to the edges and into the corners to make a good "seal" with the cream layer so the jello layer doesn't leak down the sides.
In a medium bowl, whisk together the jello and boiling water until the jello is fully dissolved. Stir in the frozen raspberries. Let the mixture sit for just a few minutes to set up a bit (but take care not to let it sit for too long or it will be difficult to spread evenly).
Pour the raspberry jello mixture over the top and gently spread into an even layer. Refrigerate until firm and set up, 6-8 hours. Cut into squares and serve.

Notes

Jello: a reader alerted me that there are several dye-free jello options (check online at places like Amazon), like the Simple Mixes or Simply Delish brands.
Pretzels: the pretzels don't need to be pulverized into dust, they should just be coarsely crushed.
Heavy Cream: I use Darigold 40% heavy cream; it thickens great in this recipe without having to whip it first. If you are using heavy cream with less milkfat, you may want to whip the cream to soft peaks before adding to the cream cheese so it thickens fully.

Nutrition Information

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Serving 1 serving Calories 440kcal (22%) Carbohydrates 78g (26%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 35mg (12%) Sodium 409mg (17%) Fiber 17g (68%) Sugar 50g (100%)