Raspberry Pretzel Jello

QSis

Grill Master
Staff member
Gold Site Supporter
In one of his posts, Johnny West mentioned that he had this gifted dessert over Christmas and said it was excellent.

I was curious, so looked it up. https://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/

It looks easy and it's beautiful!

Lee

Raspberry Pretzel Jello

Raspberry-Pretzel-Jello-5-250x250.jpg

Prep time: 50 mins
Cook time: 10 mins
Total time: 1 hour


Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $6-$7
Serving: 12

Ingredients


  • 6 oz package Raspberry Jell-O
  • 2 cups boiling water
  • 2½ cups salted pretzel sticks (before crushing)
  • ¼ cup granulated sugar
  • 1 stick (8 Tbsp) unsalted butter
  • 1 (8oz) package cream cheese - softened
  • 1 (8oz) package Cool Whip - thawed in the refrigerator
  • ¾ cup granulated sugar
  • 12 oz bag frozen raspberries - thawed in refrigerator

Instructions

Pre-heat oven to 350°F.


  1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
  2. Crush 2½ cups of pretzels in a ziploc bag, using a rolling pin.
  3. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
  4. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
  5. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
  6. Next, stir in Cool Whip using a spatula and mix until well combined.
  7. 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.
  8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

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