Raspberry Pretzel Jello

• Produce

  • 1 12 oz bag Raspberries, frozen

• Baking & Spices

  • 1 (8oz package Cool whip
  • 1 cup Granulated sugar

• Snacks

  • 2 1/2 cups Pretzel, salted

• Dairy

  • 1 stick Butter, unsalted
  • 1 (8oz package Cream cheese

• Desserts

  • 1 6 oz package Raspberry jell-o

• Liquids

  • 2 cups Water

Found on natashaskitchen.com

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2½ 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

Directions

• Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
• Crush 2½ cups of pretzels in a ziploc bag, using a rolling pin.
• Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
• Lightly press pretzel mix into a 13x9 -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 ¾ cup sugar on medium/low speed until well-combined.
• Next, stir in Cool Whip using a spatula and mix until well combined.
• Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You dont want the jello to leak into the pretzels. Refrigerate 30 minutes.
• Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.