Raspberry Jello Pretzel Salad

Raspberry Jello Pretzel Salad

Raspberry jello pretzel salad -one of my all time favorite jello salads. The cream cheese mixture and salted pretzel crust mixed with the raspberry jello is the perfect combo!

COURSE DESSERT 

PREP TIME 20 MINUTES

COOK TIME 10 MINUTES

REFRIGERATE 1 HOUR 30 MINUTES

TOTAL TIME 2 HOURS

SERVINGS 16

CALORIES 264 KCAL

Ingredients:

LAYER 1: 

1 1/2 cups pretzels (crushed)
3/4 cup salted butter (melted, 12 tbsp)
3 tbsp sugar

LAYER 2: 

12 oz cream cheese (softened)
8 oz cool whip (softened, 1 container)
3/4 cup sugar

LAYER 3: 

6 oz raspberry jello (1 box)
2 cups boiling water
2 cups frozen raspberries

Directions:
Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Place in greased 9×13 pan and bake at 400 for 10 min. Refrigerate for 30 minutes or until cool.

In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Spread on top of pretzel crust (making sure to go all the way to the edges so the jello mixture doesn’t leak through) and refrigerate for about 1 hour, or until set.

Boil water in a small pan with Jell-O. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until Jell-O is firm, about 2 hours.