Go Back
+ servings
Jello Salad with Fork
Print

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
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 12 People

Equipment

  • Electric Mixer

Ingredients

  • 1 6 oz Box Raspberry Jello
  • 2.5 cups Crushed Pretzels
  • 2 Cups Water
  • ¼ Cup Granulated Sugar
  • 8 tbsp 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

Instructions

  • 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