Raspberry Pretzel Jello
Ingredients
Pretzel Crust
-
1 ¾
cups
crushed pretzels
-
3
tablespoons
packed brown sugar
-
½
cup
butter, melted
Cream Layer
-
8
ounces
cream cheese, softened
-
1 ¼
cups
powdered sugar
-
1 ½
cups
heavy cream
-
½
teaspoon
vanilla extract
Raspberry Jello
-
6
ounces
raspberry jello
-
2
cups
boiling water
-
12
ounces
frozen raspberries
Instructions
- Preheat the oven to 375°F.
- Mix crushed pretzels, brown sugar, and melted butter in a bowl until combined.
- Press the mixture into the bottom of a 9x13-inch pan and bake for 8-10 minutes until golden.
- Let the pretzel crust cool completely.
- In a bowl, whip cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla, mixing until thick and creamy.
- Spread the cream layer over the cooled pretzel crust, sealing the edges.
- In another bowl, whisk together jello and boiling water until dissolved.
- Stir in frozen raspberries and let the mixture sit briefly to thicken.
- Pour the jello mixture over the cream layer and spread evenly.
- Refrigerate for 6-8 hours until firm, then cut into squares and serve.
Nutrition Facts (estimated)
Servings
15 servings
Calories
440
Total fat
13g
Total carbohydrates
78g
Total protein
8g
Sodium
409mg
Cholesterol
35mg
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