Description
Raspberry Pretzel Jello Salad is a delightful dessert that combines a crunchy pretzel crust, a creamy filling, and a fruity jello topping, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 Tbsp sugar
- 8 oz. cream cheese, softened
- 1 cup white sugar
- 1 tsp. vanilla
- 1 8 oz. container cool whip, thawed
- 1 6 oz. package raspberry jello
- 2 cups boiling water
- 2 10 oz. packages frozen raspberries
Instructions
- Preheat oven to 350F.
- In a medium size bowl add crushed pretzels, melted butter, and sugar. Stir to combine.
- Press crust firmly into a 9×13 baking dish and bake for 12 minutes. Remove from the oven and allow to cool completely.
- In a medium size mixing bowl beat softened cream cheese, sugar, and vanilla. Fold in thawed Cool Whip. Place in the fridge while you prepare the jello topping.
- Spread cream cheese filling on top of pretzel crust, making sure you spread it all the way to the edges of the pan.
- In a medium size bowl add boiling water and jello until dissolved. Add frozen raspberries and stir to combine.
- Carefully pour jello on top of cream cheese filling and spread evenly.
- Cover and refrigerate for 2-4 hours, or until jello is set and firm.
- Serve and enjoy!
Notes
- Allow the crust to cool completely to avoid melting the cream cheese filling.
- For a firmer jello topping, you can refrigerate it longer.
- Feel free to substitute other flavors of jello or fruits based on your preference.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg