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Raspberry Pretzel Jello Recipe

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★★★★★

4.6 from 738 reviews

This Raspberry Pretzel Jello dessert is a delightful combination of sweet, tart, and salty flavors with a crunchy pretzel crust, a creamy cream cheese layer, and a bright raspberry Jell-O topping. Perfect for parties or family gatherings, this no-fuss, baked dessert offers a refreshing and vibrant treat that sets beautifully in the fridge.

Ingredients

Scale

Jell-O Layer

  • 6 oz package Raspberry Jell-O
  • 2 cups boiling water
  • 12 oz bag frozen raspberries, thawed in refrigerator

Pretzel Crust

  • 2 1/2 cups salted pretzel sticks (before crushing)
  • 1/4 cup granulated sugar
  • 1 stick (8 Tbsp) unsalted butter

Cream Cheese Layer

  • 1 8 oz package cream cheese, softened
  • 1 8 oz package Cool Whip, thawed in refrigerator
  • 3/4 cup granulated sugar

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pretzel crust.
  2. Prepare Jell-O: Dissolve the 6 oz Raspberry Jell-O package in 2 cups of boiling water. Stir until completely dissolved, then set aside to cool to room temperature.
  3. Crush Pretzels: Place the salted pretzel sticks in a Ziploc bag and crush them finely using a rolling pin to create the base texture.
  4. Make Pretzel Mixture: Melt 1 stick of butter in a saucepan over medium heat, then add 1/4 cup granulated sugar. Stir until the sugar dissolves. Add the crushed pretzels and mix thoroughly until the pretzels are evenly coated.
  5. Bake Pretzel Crust: Press the pretzel mixture lightly but firmly into the bottom of a 13×9-inch Pyrex dish to form a crust. Bake in the preheated oven for 10 minutes. Once done, allow the crust to cool completely to room temperature.
  6. Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar on medium-low speed until smooth and well combined, about 2-3 minutes.
  7. Fold in Cool Whip: Gently stir in the thawed Cool Whip using a spatula until the mixture is smooth and uniform.
  8. Assemble Cream Layer: Spread this cream cheese mixture evenly over the cooled pretzel crust, making sure to go all the way to the edges to seal the crust and prevent the Jell-O from leaking through. Refrigerate this layer for 30 minutes to set.
  9. Add Raspberries and Jell-O: After chilling, evenly distribute the thawed raspberries on top of the cream cheese layer. Slowly pour the cooled, but still liquid, Raspberry Jell-O over the raspberries, covering them completely.
  10. Chill to Set: Place the assembled dish back into the refrigerator and chill for at least 3-4 hours, or until the Jell-O has fully set and the dessert is firm.

Notes

  • Ensure the Jell-O is cooled to room temperature before pouring over the cream layer to prevent melting it.
  • Press pretzel crust firmly but avoid over-compressing to keep a nice crunchy texture.
  • Thaw Cool Whip and raspberries in the refrigerator for best results, not at room temperature.
  • For a sweeter or more tart variation, adjust the sugar in the cream cheese layer or Jell-O accordingly.
  • This dessert should be kept refrigerated until served for optimal texture and freshness.

Keywords: raspberry pretzel jello, raspberry jello dessert, pretzel crust dessert, cream cheese jello dessert, no-bake raspberry dessert

Find it online: https://ricoloranz.com/raspberry-pretzel-jello-recipe/