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Raspberry Pretzel Jello Recipe

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4.2 from 8 reviews

This delightfully layered Raspberry Pretzel Jello dessert combines a salty pretzel crust with a creamy cream cheese layer, topped with a refreshing raspberry gelatin studded with frozen raspberries. Perfectly balanced between sweet and salty, this no-bake treat is chilled to firm perfection and makes a great crowd-pleaser for parties or gatherings.

Ingredients

Crust

  • 1 3/4 cups crushed pretzels
  • 3 tablespoons packed brown sugar
  • 1/2 cup butter, melted

Cream Layer

  • 8-ounce package cream cheese, softened to room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon vanilla extract

Jello Layer

  • 6-ounce package raspberry jello
  • 2 cups boiling water
  • 12-ounce package frozen raspberries (don’t thaw)

Instructions

  1. Prepare Pretzel Crust: Preheat your oven to 375°F. In a medium bowl, whisk together the crushed pretzels, brown sugar, and melted butter until all ingredients are evenly combined.
  2. Bake Crust: Press the pretzel mixture firmly into the bottom of a 9×13-inch pan, using the bottom of a measuring cup to compact it lightly. Bake for 8-10 minutes until the crust turns lightly golden.
  3. Cool Crust: Remove the pan from the oven and allow the pretzel crust to cool completely before proceeding.
  4. Make Cream Layer: Using an electric mixer, whip together the softened cream cheese and powdered sugar in a medium bowl until smooth and creamy, about 1-2 minutes, scraping bowl sides as needed.
  5. Add Cream and Vanilla: Add the heavy cream and vanilla extract to the cream cheese mixture. Mix on low speed initially to avoid splatter, then increase speed to whip until thick and creamy, about 2-3 minutes, scraping bowl sides as needed.
  6. Spread Cream Layer: Evenly spread the cream mixture over the cooled pretzel crust, making sure to reach the edges and corners to create a seal that will prevent the jello layer from leaking down.
  7. Prepare Jello Mixture: In a medium bowl, whisk together the raspberry jello powder and boiling water until fully dissolved. Stir in the frozen raspberries gently. Let the mixture sit for a few minutes to begin to set slightly but not fully, to ensure even spreading.
  8. Top with Jello Layer: Pour the raspberry jello mixture over the cream layer in the pan and gently spread into an even layer.
  9. Chill and Set: Refrigerate the entire dessert for 6-8 hours or until the jello layer is firm and set.
  10. Serve: Once set, cut into squares and serve chilled for a refreshing dessert.

Notes

  • Use finely crushed pretzels to ensure a sturdy and even crust.
  • Do not thaw frozen raspberries before adding to the jello mixture to maintain firmness and prevent excess liquid.
  • Make sure the cream layer is spread all the way to the edges of the crust to prevent jello from leaching down the sides.
  • This dessert is best chilled for the full 6-8 hours or overnight for optimal texture.

Find it online: https://marthatasty.com/raspberry-pretzel-jello-recipe/