Raspberry Pretzel Dessert. Raspberry Pretzel Salad? Did you grow up with this out-of-this-world experience? This is a variation of an old Kraft recipe that has been floating around, like forever. Not that anybody told me about it. If I were the type to be bitter I most certainly would be.
I first saw this crazy pretzel/jell-o concoction on some blogs here and there. Then I thought I remembered that my bff said she made something similar. Wait. Am I getting too old to say bff? There must be some sort of age limit on that. Whatev.
Long story short. Our families hung out on Christmas day and she brought this amazing dessert? salad? with her. I died. It was so good. I’m pretty sure we had a whole meal that was super awesome but I’m telling you that this is the only thing I remember!
And then I had to make it again…to share with you. And I may have wanted to eat it again. It’s so not foodie of me. I know. It’s jell-o…and cool whip. But I totally don’t care, this stuff is magic. If you’ve never tried this, you must. But be warned…you will be hooked!
Raspberry Pretzel Dessert
- 1 ½ cups crushed pretzels
- ½ cup sugar
- ½ cup butter, melted
Press into 9X13 inch pan and bake at 325 for 6 minutes. Cool
- 8 oz pkg. cream cheese, softened
- ½ c sugar
- 8 oz container cool whip
Cream together cream cheese and sugar. Then add cool whip. Spread on top of cooled crust.
- 6 oz pkg. raspberry jello
- 2 cups boiling water
- 24 oz bag frozen raspberries (if using fresh, add ½ cup more water)
Pour boiling water into jello and whisk until dissolved. Add raspberries and mix well. Place in refrigerator until it is the consistency of egg white. Then pour on top of cool whip layer. Refrigerate until firmly set, overnight works well.
Note – This is a perfect make-ahead dish to take to a gathering.
Recipe originally from Kraft (I think?) but more recently from my dear friend Sara.