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Raspberry Pretzel Jello Recipe

Raspberry Pretzel Jello Recipe

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.

 

Ingredients For Raspberry Pretzel Jello Recipe

  • 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

Instructions For Raspberry Pretzel Jello Recipe

Pre-heat oven to 350°F.

    1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature. | Raspberry Pretzel Jello
    2. Crush 2 1/2 cups of pretzels in a zip lock bag, using a rolling pin. | Raspberry Pretzel Jello
    3. Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together. | Raspberry Pretzel Jello
    4. 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
    5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
    6. Next, stir in Cool Whip using a spatula and mix until well combined.
    7. 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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