Raspberry Jell-O Pretzel Salad
Raspberry Jell-O Pretzel Salad
Ingredients
For the Pretzel Crust
- 150 g pretzels, crushed
- 50 g granulated sugar
- 100 g unsalted butter, melted
For the Cream Cheese Layer
- 250 g cream cheese, softened
- 100 g granulated sugar
- 250 ml whipped topping, such as Cool Whip, thawed
For the Raspberry Jell-O Layer
- 170 g raspberry Jell-O
- 500 ml boiling water
- 250 ml cold water
- 200 g fresh raspberries
Instructions
- 1
Preheat your oven to 180°C. In a medium bowl, combine the crushed pretzels, 50 grams of granulated sugar, and melted unsalted butter. Mix until well combined.
⏱️ 5 min•🌡️ 180
- 2
Press the pretzel mixture evenly into the bottom of a 20x20 cm baking dish. Bake for 10 minutes until lightly golden.
⏱️ 10 min•🌡️ 180
- 3
Remove the pretzel crust from the oven and let it cool completely on a wire rack. This is crucial before adding the next layers.
⏱️ 30 min
- 4
While the crust is cooling, prepare the cream cheese layer. In a large bowl, beat the softened cream cheese and 100 grams of granulated sugar together until smooth and creamy.
⏱️ 5 min
- 5
Gently fold in the thawed whipped topping into the cream cheese mixture until no streaks remain. Be careful not to overmix.
⏱️ 3 min
- 6
Once the pretzel crust is completely cool, spread the cream cheese mixture evenly over the crust. Place the dish in the refrigerator to chill while you prepare the Jell-O layer.
⏱️ 2 min
- 7
In a separate bowl, dissolve the raspberry Jell-O powder in 500 ml of boiling water. Stir until the powder is completely dissolved, about 2 minutes.
⏱️ 3 min
- 8
Stir in 250 ml of cold water into the Jell-O mixture. Allow the Jell-O to cool slightly at room temperature, but do not let it set.
⏱️ 10 min
- 9
Once the Jell-O mixture has cooled but is still liquid, gently fold in the fresh raspberries.
⏱️ 2 min
- 10
Carefully pour the raspberry Jell-O and raspberry mixture over the chilled cream cheese layer. Ensure the Jell-O is not hot, as it could melt the cream cheese layer.
⏱️ 1 min
- 11
Refrigerate the dessert for at least 4 hours, or preferably overnight, until the Jell-O is completely set.
⏱️ 240 min
- 12
Once set, slice and serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Jell-O Pretzel Salad
For the Pretzel Crust
- 150 g pretzels, crushed
- 50 g granulated sugar
- 100 g unsalted butter, melted
For the Cream Cheese Layer
- 250 g cream cheese, softened
- 100 g granulated sugar
- 250 ml whipped topping, such as Cool Whip, thawed
For the Raspberry Jell-O Layer
- 170 g raspberry Jell-O
- 500 ml boiling water
- 250 ml cold water
- 200 g fresh raspberries
Instructions
- 1
Preheat your oven to 180°C. In a medium bowl, combine the crushed pretzels, 50 grams of granulated sugar, and melted unsalted butter. Mix until well combined.
⏱️ 5 min•🌡️ 180 - 2
Press the pretzel mixture evenly into the bottom of a 20x20 cm baking dish. Bake for 10 minutes until lightly golden.
⏱️ 10 min•🌡️ 180 - 3
Remove the pretzel crust from the oven and let it cool completely on a wire rack. This is crucial before adding the next layers.
⏱️ 30 min - 4
While the crust is cooling, prepare the cream cheese layer. In a large bowl, beat the softened cream cheese and 100 grams of granulated sugar together until smooth and creamy.
⏱️ 5 min - 5
Gently fold in the thawed whipped topping into the cream cheese mixture until no streaks remain. Be careful not to overmix.
⏱️ 3 min - 6
Once the pretzel crust is completely cool, spread the cream cheese mixture evenly over the crust. Place the dish in the refrigerator to chill while you prepare the Jell-O layer.
⏱️ 2 min - 7
In a separate bowl, dissolve the raspberry Jell-O powder in 500 ml of boiling water. Stir until the powder is completely dissolved, about 2 minutes.
⏱️ 3 min - 8
Stir in 250 ml of cold water into the Jell-O mixture. Allow the Jell-O to cool slightly at room temperature, but do not let it set.
⏱️ 10 min - 9
Once the Jell-O mixture has cooled but is still liquid, gently fold in the fresh raspberries.
⏱️ 2 min - 10
Carefully pour the raspberry Jell-O and raspberry mixture over the chilled cream cheese layer. Ensure the Jell-O is not hot, as it could melt the cream cheese layer.
⏱️ 1 min - 11
Refrigerate the dessert for at least 4 hours, or preferably overnight, until the Jell-O is completely set.
⏱️ 240 min - 12
Once set, slice and serve chilled.
⏱️ 1 min