Raspberry Jell-O Pretzel Salad
This is one of those dishes that bring on the childhood memories! Raspberry Jell-O Pretzel Salad, although odd sounding, is sure to be a crowd pleaser!
Equipment
- 1 9x13 cake pan
Ingredients
- 1.5 cups coarsely crushed pretzels see notes
- ½ cup white sugar (100g)
- ½ cup melted butter (112g)
- 8 oz cool whip (226g)
- 8 oz plain cream cheese (226g)
- ½ cup white sugar (100g)
- 2 teaspoon vanilla - bean paste if you have it!
- 6 oz package of raspberry Jell-O (170g)
- 2 cups boiling water
- 2 - 12 oz packages of frozen raspberries (680g) see notes
Instructions
- Preheat oven to 350°. In a medium mixing bowl, combine the crushed pretzels, sugar, and melted butter. Mix well and press into a 9x13 pan, making sure to bring it up the sides too! Bake in oven for 8-10 mins. Let fully cool.1.5 cups coarsely crushed pretzels, ½ cup white sugar (100g), ½ cup melted butter (112g)
- Add the cream cheese and sugar to a medium bowl, whip with a hand mixer until smooth. Add in the cool whip and vanilla, thoroughly mixing to get a creamy mixture.8 oz cool whip (226g), 8 oz plain cream cheese (226g), ½ cup white sugar (100g), 2 teaspoon vanilla - bean paste if you have it!
- Spread the cream mixture over the fully cooled pretzel crust, make sure to cover every part, don't leave any pretzel uncovered! Let sit in fridge for at least an hour to firm up.
- After it is fully set up, boil the water. In a medium bowl, add the Jell-o and slowly add the boiling water, mixing well until fully dissolved.6 oz package of raspberry Jell-O (170g), 2 cups boiling water
- This will go VERY fast, so it's important to work fast! Stir the frozen raspberries into the Jell-o and quickly pour this mixture on top of the cream layer. Place in fridge for at least an hour to fully set. This is best within 3 days.2 - 12 oz packages of frozen raspberries (680g)
Notes
NUGGETS OF KNOWLEDGE
Pretzels - Any pretzel shape, brand will work. I have a favorite pretzel here. They are nice and thin, break up nicely, and I love snacking on them when I am not making this salad!
Vanilla - This vanilla bean paste is lovely! I love the little specs it gives, such a great contrast to the white cream cheese/cool whip mixture. I highly recommend it!
Jell-O - I use regular Jell-O, not sugar free. I have not used the sugar free version either, so I don't know how it will preform.
Frozen Raspberries - Where I live, the frozen raspberries vary in sizes from 10-12 oz. As long as you have 2 packages, either one works. I love to buy fresh raspberries when they are in season, freeze them, then use them in this recipe. Alternatively, you can use fresh raspberries, 4 cups ought to do it. Make sure you are allowing more time for the Jell-O to set when using fresh (not frozen) raspberries.