This post may contain affiliate links. Read my disclosure policy. This raspberry pretzel jello recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance! I have zero self-control around this dish, so I was concerned about making a 13×9 -inch pyrex filled with this dreamy pretzel jello goodness, for just the two of us. We made it last night…. it’s half gone. Try it and you’ll understand. If you have “issues” with Cool Whip, just replace it with your own whipped cream. I picked up this recipe from Tanya – a gal at our church who never fails to impress her guests with scrumptious food.
Ingredients for Raspberry Pretzel Jello Recipe:
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) 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
How to Make Raspberry Pretzel Jello:
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.
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. Add pretzels and mix together.
Lightly press pretzel mix into a 13×9 -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 in the bowl of your mixer with paddle attachment 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.
Enjoy :D.
