Raspberry Pretzel Jell-o Salad is about as far from an actual salad as you can get. Yet, that’s the name I’ve always called it and still call it today. It’s a delicious mix of flavors and textures that everyone I know absolutely adores! It has a tantalizing layer of raspberry jell-o studded with whole raspberries, a sweet and tangy cream cheese layer, and finally—the star of the show—a sweet and salty pretzel crust that is almost too addicting for its own good!
All of those layers come together to form the perfect party dessert—there’s something for everyone! Plus, it’s make a big pan that serves a crowd. I know my God daughter will love it and so will you!
6 oz raspberry jello
2 cups boiling water
2 10oz packages frozen raspberries
2 cups crushed pretzels
¾ cup melted butter
3 Tbsp. sugar
8 oz package cream cheese
1 cup sugar
12 oz. cool whip
First make the crust by crushing the pretzels,
(I put them in a big plastic bag and use my rolling pin to crush and roll them)
Mix the pretzels, butter and sugar and put into a 9×13 pan.
Press into bottom and bake at 400 degrees for 8 minutes. Cool
Mix the filling by beating the cream cheese with sugar till smooth.
Stir in Cool Whip.
Spread on cooked pretzel crust.
Put in fridge for ½ hour.
In another bowl, mix jello and boiling water to dissolve.
Add frozen berries and allow to cool—you don’t want to melt cream cheese layer.
Pour over cream cheese layer.
Refrigerate for 4 hours before serving
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Quick tip: You can do this with whatever your favorite flavor jello and type of berries are—just follow directions as stated and sub in different Jell-o or berries (I love strawberry, too!).
Recipe and image courtesy of Sugar-n-Spice Gals.