By: NICK SENN
Staff Writer
Ingredients:
6 oz package Raspberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package of cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in the refrigerator
Instructions:
- Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature
- Crush 2 1/2 cups of pretzels in a Ziploc bag, using a rolling pin.
- Melt 1 stick of butter then add 1/4 cup sugar in a saucepan. Add pretzels and mix them 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 the 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 the paddle attachment until well combined.
- Next, stir in Cool Whip using a spatula and mix until well combined.
- Spread the 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 for 30 minutes.
- Place raspberries evenly on top of the cream filling and pour Jell-O over the raspberries and refrigerate until jello is set.