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.