Raspberry Pretzel Jello
User Reviews
5
Raspberry Pretzel Jello
Description
This layered dessert begins with a pretzel crust made from crushed pretzels, brown sugar, and melted butter, baked until lightly golden to provide a crunchy and salty foundation. A cream layer follows, blending softened cream cheese, powdered sugar, heavy cream, and vanilla for a smooth and luscious middle layer that acts as a seal between the crust and the jello topping. The final layer is a raspberry gelatin mixture dissolved in boiling water combined with frozen raspberries, which sets into a vibrant, fruity finish.
The combination of salty pretzel, sweet creamy filling, and tart raspberry gelatin results in a balanced dessert suitable for casual gatherings or special occasions. The use of frozen raspberries prevents them from sinking to the bottom while the gelatin sets, providing texture and bursts of fruit flavor in every bite.
Choosing coarse pretzel pieces rather than powder maintains texture in the crust. Using a high-fat heavy cream helps the cream layer thicken properly without needing prior whipping. For gelatin, dye-free options are available for those seeking a cleaner ingredient list.
Ingredients
Pretzel Crust:
- 1 ¾ cups pretzels crushed
- 3 tablespoons brown sugar packed
- ½ cup butter melted
Cream Layer:
- 8-ounce ounce package cream cheese softened to room temperature
- 1 ¼ cups powdered sugar
- 1 ½ cups heavy cream see note
- ½ teaspoon vanilla extract
Raspberry Jello:
- 6-ounce ounce package raspberry gelatin see note
- 2 cups water boiling
- 12-ounce ounce package raspberry frozen; do not thaw
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
- Use coarse crushed pretzels to retain crunch in the crust rather than pulverizing them to powder.
- Heavy cream with at least 40% milkfat thickens best without prior whipping; lower-fat creams may require whipping before combining.
- Consider dye-free raspberry gelatin brands like Simple Mixes or Simply Delish for a cleaner ingredient choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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