A slice of raspberry pretzel jello on a plate with raspberries beside it

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This raspberry pretzel jello recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance! I have zero self-control around this dish, so I was concerned about making a 13×9 -inch pyrex filled with this dreamy pretzel jello goodness, for just the two of us.

We made it last night…. it’s half gone. Try it and you’ll understand. If you have “issues” with Cool Whip, just replace it with your own whipped cream. I picked up this recipe from Tanya – a gal at our church who never fails to impress her guests with scrumptious food.

 

Ingredients for Raspberry Pretzel Jello Recipe:

6 oz package Raspberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in refrigerator

Raspberry Pretzel Jello

Q: Can I substitute Cool Whip?

Cool Whip provides the best results. I have tested this recipe with whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust a bit so the crust isn’t as crisp (it’s better on day 2 when using cool whip). Also, if using whipped cream, you may wish to add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.

How to Make Raspberry Pretzel Jello:

Pre-heat oven to 350°F.
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

Raspberry Pretzel Jello-2

2. Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.

Raspberry Pretzel Jello-6

3. Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

Raspberry Pretzel Jello-7

4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

Raspberry Pretzel Jello-3

5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed in the bowl of your mixer with paddle attachment until well-combined.

Raspberry Pretzel Jello-8

6. Next, stir in Cool Whip using a spatula and mix until well combined.

Raspberry Pretzel Jello-9

7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.

Raspberry Pretzel Jello-10

8. Place  raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

Raspberry Pretzel Jello-11

Enjoy :D.

Raspberry Pretzel Jello-4

Natasha's Kitchen Cookbook

Raspberry Pretzel Jello

4.96 from 166 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour

Ingredients 

Servings: 12
  • 6 oz package Raspberry Jell-O
  • 2 cups boiling water
  • 2 1/2 cups salted pretzel sticks, before crushing
  • 1/4 cup granulated sugar
  • 1 stick, 8 Tbsp unsalted butter
  • 1 8oz package cream cheese - softened
  • 1 8oz package Cool Whip - thawed in the refrigerator
  • 3/4 cup granulated sugar
  • 12 oz bag frozen raspberries - thawed in refrigerator

Instructions

Pre-heat oven to 350°F.

  • Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
  • Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.
  • Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
  • Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
  • While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
  • Next, stir in Cool Whip using a spatula and mix until well combined.
  • Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
  • Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.
Course: Dessert
Cuisine: American
Keyword: Raspberry Pretzel Jello
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Shawn
    December 28, 2023

    Didn’t change a thing about the recipe. Its excellent! My family loved this. I might try this with strawberries and strawberry jello. Thanks

    Reply

    • Natashas Kitchen
      December 28, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Shawn!

      Reply

  • Ardie
    December 10, 2023

    We are remodeling our kitchen, so we temporarily have no oven, how can I do the pretzel part without an oven? Please help… Thank you

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Ardie! I have never made this without baking the crust.

      Reply

    • Kat
      March 9, 2024

      I’ve made it using a microwave . Just needs a couple minutes in the microwave for the crust and then set aside to cool

      Reply

  • Katie
    November 22, 2023

    I put the berries on frozen, not thawed and then add the jello so that the jello solidifies faster and doesn’t have a chance to leak down.

    Reply

    • Natashas Kitchen
      November 22, 2023

      Thank you so much for sharing that with me.

      Reply

  • Nick
    June 13, 2023

    My family loves this recipe, it is excellent and a classic! We probably have it at least once or twice a month, lol.

    My only complaint is that the crust seems to stick to the pan, I have tried greasing it, etc. but no matter what it always sticks! Anyone have any solutions for this?

    Reply

    • Natashas Kitchen
      June 17, 2023

      Hi Nick, Did you make this in a glass pan? I have not had this issue using a glass pan. I suggest watching the video tutorial to see where things looked different from my process. The butter used for the crust is usually enough to keep it from sticking to the pan. I hope that helps.

      Reply

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