This raspberry pretzel jello recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance! I have zero self-control around this dish, so I was concerned about making a 13×9 -inch Pyrex filled with this dreamy pretzel jello goodness.
- 6 oz package Raspberry Jello
- 2 cups boiling water
- 2 1/2 cups salted pretzel sticks before crushing
- Get 1/4 cup granulated sugar
- 1 stick 8 Tablespoon unsalted butter
- 1 8 oz package cream cheese – softened
- 1 8 oz package Cool Whip – thawed in the refrigerator
- 3/4 cup granulated sugar
- 12 oz bag frozen raspberries – thawed in refrigerator
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. | Raspberry Pretzel Jello
Crush 2 1/2 cups of pretzels in a zip lock bag, using a rolling pin. | Raspberry Pretzel Jello
Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together. | Raspberry Pretzel Jello
Lightly press pretzel mix into a 13 x 9 -inch Pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature. | Raspberry Pretzel Jello
While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 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. Therefore you don’t want the jelly to leak into the pretzels. Refrigerate 30 minutes.
Note: Most importantly place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jelly is set.
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