Raspberry Pretzel Jello
User Reviews
5
Raspberry Pretzel Jello
Description
Starting with crushed salted pretzels blended into melted butter and sugar, this mixture is pressed into a baking dish and baked briefly to create a crunchy and flavorful base. Cooling it ensures it firms up before assembling the creamy topping.
The cream cheese is beaten with sugar until smooth, then folded gently with thawed Cool Whip to create a light, sweet layer that adheres tightly to the pretzel crust, preventing the raspberry Jell-O from soaking through.
Frozen raspberries, thawed, are evenly spread over the cream layer, then covered entirely by prepared raspberry Jell-O cooled to room temperature. Refrigerating until set yields a refreshing, multi-textured dessert.
This dish serves well as a chilled, sweet treat with a balance of salty crust, creamy filling, and tart fruit, making it suitable for potlucks or summer gatherings.
Ingredients
- 6 oz raspberry Jell-O package
- 2 cups water boiling
- 2 1/2 cups pretzel sticks before crushing, salted
- 1/4 cup granulated sugar
- 1 stick 8 Tbsp unsalted butter
- 1 cream cheese 8oz package, softened
- 1 Cool Whip 8oz package, thawed in refrigerator
- 3/4 cup granulated sugar
- 12 oz raspberries frozen, thawed in refrigerator
Instructions
Pre-heat oven to 350°F.
- Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
- Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.
- Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
- Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
- While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
- Next, stir in Cool Whip using a spatula and mix until well combined.
- Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
- Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.
User Reviews
Overall Rating
5
You'll Also Love
