Best Raspberry Pretzel Jello Recipes

Raspberry Jello Pretzel Dessert image

Provided by poohstixx

Categories Gelatin

Time 40m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 9

1 (6 ounce) package raspberry Jell-O gelatin
2 cups boiling water
1 (10 ounce) package frozen raspberries
2 cups approx of crushed pretzels (I fill one gallon ziploc bag 1/2 full and roll over it with a rolling pin)
1 cup melted butter
3 tablespoons sugar
1 cup sugar
1 (8 ounce) package cream cheese
2 cups Cool Whip

Steps:

Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
Spead the firming jello mixture on top of the cream cheese mixture.
Refridgerate to settle firming and serve chilled.

Raspberry Pretzel Jello image

Number Of Ingredients 9

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

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 2½ cups of pretzels in a ziploc bag, using a rolling pin.
Melt 1 stick of butter than 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.