Raspberry Pretzel Jello Salad

Source:  natashaskitchen.com

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in refrigerator

Pre-heat oven to 350°F.

 Crush 2 cups of pretzels in a ziploc bag, using a rolling pin (I prefer using a blender).

Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

 While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed in the bowl of your mixer with paddle attachment until well-combined (I use a hand mixer).

 Next, stir in Cool Whip using a spatula and mix until well combined.

 7. 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 jello to leak into the pretzels. Refrigerate 30 minutes.

While cream cheese mixture is chilling, combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

 Place  raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

 

Serving: 12

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2 cups salted pretzel sticks (before crushing)
• ¼ cup granulated sugar
• 1 stick (8 Tbsp) unsalted butter
• 1 (8oz) package cream cheese - softened
• 1 (8oz) package Cool Whip - thawed in the refrigerator
• ¾ cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

 

Pre-heat oven to 350°F.

1. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
2. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
3. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
4. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
5. Next, stir in Cool Whip using a spatula and mix until well combined.
6. 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 jello to leak into the pretzels. Refrigerate 30 minutes.
7. Combine 6 oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.