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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
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.
2. Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
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.
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.
6. Next, stir in Cool Whip using a spatula and mix until well combined.
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.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.
Enjoy :D.
Raspberry Pretzel Jello
Ingredients
- 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.
It was ok, but I think needed more butter and sugar as it wasnt enough for the pretzels to stick together. It was still loose.
Hi D! Were the pretzels crushed small enough? If they are too large, the crust won’t hold as well.
Hands down one of the biggest Christmas dessert hits in this family. We love it.
Great to hear that it was a huge success!
Could I use cherry pie filling instead of the raspberry mixture. That’s what my husband picked up at the grocery store. WHY? I have no idea.
Hi Geri, I haven’t tried pie filling with this recipe. It wouldn’t be a jello recipe, but I imagine if you use it, it will still be good, just a different recipe.
Can you make this the day before serving?
Hi Lisa, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
I mixed pretzels with butter but forgot to add the 3TBLS of sugar so can I add it now into the cool whip mixture?? HELP!!!!
Hi April, the sugar helps bind the pretzels together into a crust, after the bake are your pretzels stuck together? If not, you will not be able to spread the cool whip mixture into the crust as it will lift and stir in the pretzels.
So I usually always make the strawberry version of this but unfortunately all my stores are out of strawberries so I’m going to attempt to make it with raspberries for the first time which I was originally going to make a strawberry and it raspberry one but anyways this is my first time making it with raspberries and I didn’t look at the recipe I just assumed they were fresh raspberries not frozen do I still just make it the same way and I leave the raspberries whole or….?
Hi, yes you can use them fresh or frozen. I hope you love the recipe!
Love this Jello! We have it on Thanksgiving and Christmas each year.
Can this be made with some sugar free substitutes?
HI Jenny, one of my readers reported great results on my similar Strawberry Pretzel Jello: “I have used sugar free jello, used cool whip lite (whatever type has lower sugar) …works out Wonderfully”