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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.

Press the pretzel mixture evenly into the bottom of a 20x20 cm baking dish. Bake for 10 minutes until lightly golden.

Remove the pretzel crust from the oven and let it cool completely on a wire rack. This is crucial before adding the next layers.

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.

Gently fold in the thawed whipped topping into the cream cheese mixture until no streaks remain. Be careful not to overmix.

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.

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.

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.

Once the Jell-O mixture has cooled but is still liquid, gently fold in the fresh raspberries.

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.

Refrigerate the dessert for at least 4 hours, or preferably overnight, until the Jell-O is completely set.

Once set, slice and serve chilled.


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.

Press the pretzel mixture evenly into the bottom of a 20x20 cm baking dish. Bake for 10 minutes until lightly golden.

Remove the pretzel crust from the oven and let it cool completely on a wire rack. This is crucial before adding the next layers.

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.

Gently fold in the thawed whipped topping into the cream cheese mixture until no streaks remain. Be careful not to overmix.

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.

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.

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.

Once the Jell-O mixture has cooled but is still liquid, gently fold in the fresh raspberries.

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.

Refrigerate the dessert for at least 4 hours, or preferably overnight, until the Jell-O is completely set.

Once set, slice and serve chilled.
