Have you ever tried this Raspberry Jello Pretzel Salad? It is one of our family’s favorites. It’s called a Salad…but really…it’s a dessert! And it almost always makes an appearance at our family holiday parties. My sister introduced this to us several years ago. She was living in Ohio at the time and one of her friends gave her the recipe. It has been in favorite family recipe book ever since.
I love the combination of salty and sweet, and the red and white color combination makes it a perfect, festive Holiday dessert. If you are not a fan of raspberries, you can always substitute the raspberries with strawberry Jello and frozen strawberries.
Raspberry Jello Pretzel Salad
6 oz package Raspberry Jell-O (or Strawberry)
2 cups boiling water
2 cups pretzels
¼ cup sugar
1/2 cup butter
1 (8 oz) package cream cheese, room temperature
1 (8 oz) package Cool Whip – thawed
1/2 cup sugar
1 bag frozen raspberries (or strawberries)
- Pre-heat oven to 350°F.
- Combine Jello with 2 cups of boiling water, stir to dissolve completely and set aside.
- Crush 2 cups of pretzels in a ziploc bag.
- Melt butter, then add ¼ cup sugar in saucepan. Stir together until sugar is dissolved. Add pretzels and mix together.
- Lightly press pretzel mix into 9×13 pan with fingertips or flat spatula.
- Bake for pretzel layer for 10 minutes at 350°F. Remove from oven and let cool.
- Beat the cream cheese and 1/2 cup sugar on medium speed until combined.
- Fold in Cool Whip with a rubber spatula.
- Spread mixture over the cooled pretzels. Be sure to spread the mixture along the edges of the pan to create a seal so the Jello doesn’t leak into the pretzel layer.
- Spread out your raspberries evenly on top of the cream filling.
- Pour Jello over the raspberries and refrigerate until jello is set.
Go ahead and give it a try! But don’t blame me if you can’t stop eating it!
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