Raspberry Pretzel Jello

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Servings: 12 6 oz package Raspberry Jell-O 2 cups boiling water 2 1/2 cups salted pretzel sticks, before crushing 1/4 cup granulated sugar 1 stick, 8 Tbsp unsalted butter 1 8oz package cream cheese - softened 1 8oz package Cool Whip - thawed in the refrigerator 3/4 cup granulated sugar 12 oz bag frozen raspberries - thawed in refrigerator

Ingredients

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Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

INSTRUCTIONS

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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.

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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.

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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. 

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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. Enjoy!

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