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Pretzel Raspberry Jello Salad
Pretzels, Jello , Frozen Raspberries , Cream Cheese and Cool Whip
Course Dessert
Cuisine American
Keyword Cool Whip, Dessert, Jello
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 12 People
Calories 195kcal
- 1 6 oz Box Raspberry Jello
- 2.5 cups Crushed Pretzels
- 2 Cups Water
- ¼ Cup Granulated Sugar
- 8 tablespoon Unsalted Butter
- 1 8 oz Pkg Cream Cheese
- 1 8 oz Tub Cool Whip Thawed In Refrigerator
- ¾ Cup Granulated Sugar
- 1 12 oz Bag Frozen Raspberries Thawed In Refrigerator
Pre-Heat Oven to 350°
Dissolve Jello in Boiling water - Set Aside
Crush Pretzels, in a ziplock bag - using rolling pin or mallet
Melt butter in a saucepan, stir in ¼ cup sugar
Stir pretzels into butter - press lightly in 9x13 baking pan-bake for 10 minutes-cool
While pretzel crust cools, cream together cream cheese and remaining ¾ cup sugar
Fold Cool Whip Into Cream Cheese Mixture
Spread over pretzel crust-chill for 30 minutes
Stir Raspberries into jello and pour over cream cheese mixture - cold berries will help set jello
Refrigerate until firm -top with additional whipped cream