Raspberry Pretzel Jello

Raspberry Pretzel Jello
(Servings:  12)
(Author:  Natasha of NatashasKitchen.com)Raspberry-Pretzel-Jello1


6 oz. package Raspberry Jell-O

2 cups boiling water

2 cups pretzels

¼ cup sugar

1 stick butter

1 (8-oz.) package cream cheese, softened

1 (8-oz.) package Cool Whip, thawed

1 cup sugar

1 bag frozen raspberries, thawed in refrigerator



Preheat oven to 350 degrees F.

Combine 6-ounce packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

Crush 2 cups of pretzels in a Ziploc bag, using a rolling pin.

Melt 1 stick of butter, then add ¼ cup sugar in saucepan.  Add pretzels and mix together.

Lightly press pretzel mix into a 13- x 9-inch pyrex dish and bake for 10 minutes,  then cool to room temperature.

While pretzel mix is cooling down, beat 8 ounces of cream cheese and 1 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.  You don’t want the Jell-O to leak into the pretzels.  Refrigerate 30 minutes.

Place raspberries evenly on top of the cream filling.

Pour Jell-O over raspberries and refrigerate until Jell-O is set.


  1. A slight change to an old recipe. This recipe – called pretzel salad – has been in our family for over 50 years. The original calls for pretzel sticks to be hand broken and placed on the bottom of the dish with melted butter poured over them. No sugar added to the butter. Instead of raspberries, canned whole cranberry sauce is added to the jello mixed. Our family still makes it during holidays. Yummmmmmmm!

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