Raspberry Pretzel Jello
A delightful Raspberry Pretzel Jello dessert combining layers of creamy filling and tart raspberries.
Equipment
- oven
- mixing bowl
- 13x9-inch pyrex dish
- Rolling Pin
- ziploc bag
- saucepan
- spatula
Ingredients
Jello Preparation
- 6 oz Raspberry Jell-O
- 2 cups boiling water
- 12 oz frozen raspberries thawed in refrigerator
Pretzel Crust
- 2.5 cups salted pretzel sticks before crushing
- ¼ cup granulated sugar
- 1 stick unsalted butter 8 Tbsp
Cream Filling
- 1 8oz package cream cheese softened
- 1 8oz package Cool Whip thawed in the refrigerator
- ¾ cup granulated sugar
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 30 minutes.
- Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg
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