Raspberry Pretzel Jello
A delightful dessert combining the sweetness of raspberries with a crunchy pretzel crust in a refreshing Jello dish.
Equipment
- Oven
- Pyrex dish
- Mixing bowl
- rolling pin
- Ziploc bag
- saucepan
- spatula
Ingredients
Jello Base
- 6 oz Raspberry Jell-O
- 2 cups boiling water
Pretzel Crust
- 2.5 cups salted pretzel sticks before crushing
- ¼ cup granulated sugar
- 1 stick unsalted butter equivalent to 8 tablespoons
Cream Layer
- 1 package cream cheese 8 oz, softened
- ¾ cup granulated sugar
- 1 package Cool Whip 8 oz, thawed in refrigerator
Fruit Layer
- 12 oz frozen raspberries thawed in refrigerator
Instructions
Preparation Steps
- 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 ½ cups of pretzels in a ziploc bag, using a rolling pin.
- Melt 1 stick of butter then add ¼ 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 ¾ 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 for 30 minutes.
- Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.
Notes
Keep refrigerated until ready to serve for best results.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 25mgIron: 1mg
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