Irresistible Raspberry Pretzel Layered Dessert
The perfect dessert for a crowd. Its so easy to make and is so delicious. This dessert lasted 1 day in this house. Next thing I knew everyone was picking the pieces off the bottom of the dish. Next time I will make two batches, one for the crowd and one to keep for myself 😉
You can also use different fruit. I’m thinking next time I will try it with strawberries and strawberry jello.
Also for a tip; process the pretzels until they have a consistency of gram crackers. My crust had to many big pieces and it was hard to keep molded without falling apart when cutting and serving. However, it still turned out amazing. Enjoy!
Rasberry Pretzel Salad
A sweet and fruity dessert.
Ingredients
- Topping:
- •1 box 8-serving size Jell-O™ raspberry-flavored gelatin
- •2 cups boiling water
- Crust:
- •3 cups mini pretzels crushed
- •3/4 cup butter melted
- •3 tablespoons sugar
- Filling:
- •1 package 8 oz cream cheese, softened
- •1 cup sugar
- •1 teaspoon vanilla
- •1 container 8 oz Cool Whip frozen whipped topping, thawed
- •1 container fresh raspberries
Instructions
- Directions:
- In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
- Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13×9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
- In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
- Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.