Raspberry pretzel dessert has been making the rounds lately. Funny thing is that my Mom has been making this dessert for 20 years, at least. So it’s old hat in my family. Even then it’s still a hit at dinner parties and my kids scream happily when they learn we are making it. My 9 yr. old wanted it for dessert for her birthday dinner. To say the least, its a popular dessert at our house. I have wanted to post this for a long time but every time I go try and take a picture, all of it’s gone. This time we had 2 pans of it so I made sure I got a good piece to take some shots.
I think people love this dessert because it has all the right components. The salty, sweet crunch of the pretzels. The creaminess of the cream cheese and cool whip. The tartness and sweetness of the Jello and raspberries. Its got it all.
Raspberry Pretzel Dessert
From my Mother
- 2 C. crushed tiny twists pretzels (pieces, not pulverized)
- 3/4 C. salted butter, melted
- 1/4 C. white sugar (for Pretzel Crust)
- 1 C. white sugar (for Cream Cheese/Cool Whip mixture)
- 8 oz. cream cheese softened
- 1 8 oz. Cool Whip
- 2 3 oz. Jello packages (Something fruity. I like to mix flavors)
- 2 C. boiling water
- 1 12 oz. package frozen raspberries
- Heat oven to 400 degrees F.
- Mix crushed pretzels, butter and 1/4 c. sugar. Pour into 9×13 in. baking dish and spread out evenly.
- Bake crust for 8-10 min until bubbly. Cool crust completely
- In a medium bowl mix 1 C. sugar, cream cheese, and cool whip until well combined. Spread over cooled crust making sure not to leave any holes or places where Jello could get through to make your crust soggy.
- Evenly spread frozen raspberries over cream cheese mixture.
- In another bowl mix jello and boiling water. When mixed thoroughly pour over raspberries.
- Refrigerate until Jello is set. 2-3 hours.