Description
Raspberry Pretzel Jello is a delightful no-bake dessert combining the sweet-tart flavor of raspberry Jell-O with a salty pretzel crust and a creamy, fluffy topping. This easy-to-make treat is perfect for parties or family gatherings and offers a wonderful blend of textures and flavors that will satisfy any sweet tooth.
Ingredients
Scale
Crust
- 2 1/2 cups salted pretzel sticks (before crushing)
- 1/4 cup granulated sugar
- 1 stick (8 Tbsp) unsalted butter
Jello Layer
- 6 oz package Raspberry Jell-O
- 2 cups boiling water
Filling & Topping
- 1 8 oz package cream cheese, softened
- 3/4 cup granulated sugar
- 1 8 oz package Cool Whip, thawed in the refrigerator
- 12 oz bag frozen raspberries, thawed in refrigerator
Instructions
- Prepare the Crust: Crush the pretzel sticks finely, then mix them with 1/4 cup granulated sugar and melted unsalted butter until well combined. Press this mixture evenly into the bottom of a 9×13 inch pan to form the crust.
- Make the Raspberry Jello: Dissolve the entire 6 oz package of Raspberry Jell-O in 2 cups of boiling water, stirring until completely dissolved.
- Pour Jello over Crust: Carefully pour the Jello mixture over the pretzel crust in the pan. Refrigerate for about 30 minutes until the Jello layer is set but still slightly tacky.
- Prepare the Cream Cheese Mixture: In a bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy. Gently fold in the thawed Cool Whip until well combined.
- Add Raspberry Topping: Once the Jello has slightly set, spread the cream cheese and Cool Whip mixture evenly over the Jello layer. Then, sprinkle the thawed raspberries across the top.
- Chill the Dessert: Refrigerate the assembled dessert for at least 1-2 hours or until fully set and chilled before serving. This allows the layers to firm up and flavors to meld.
Notes
- For best results, use salted pretzels to balance the sweetness with a bit of saltiness.
- Ensure the cream cheese is fully softened to prevent lumps in the filling.
- If fresh raspberries are available, they can be used in place of frozen ones.
- To serve, cut into squares for easy portioning.
- This dessert should be kept refrigerated and consumed within 2-3 days for freshness.
