RASPBERRY PRETZEL JELLO

Raspberry Pretzel Jello image

Number Of Ingredients 9

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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.