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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I use raspberries right out of my raspberry patch? Or do they need to be frozen? This recipe looks absolutely delish. Thanks for sharing it.
Yes, you can use fresh raspberries too! I hope you love the recipe!
Thank you for the recipe. I like to make things ahead of time. I found the pretzels became soggy if left over. I reverse the process of layering and put the pretzels on top. Also, using whipped cream instead of cool whip makes it even better.
Hi Jean! What a great idea. Thanks for sharing.
Can this recipe be made the day before serving?
Hi Carolyn. Yes, that would be fine.
I am officially addicted to this recipe. Out of this world!!
We love this too! I’m so glad you got to try the recipe. Thank you for the feedback.
This is an all time favorite in my family. I always make it for family functions. Everyone loves it.
My question is, is this recipe gluten free, and if not how can I make it without changing the recipe? I’ve seen other recipes and this one is my favorite. Thank you!!
Hi Danielle, I’m so happy this is a family favorite! This recipe is not, the pretzels may have gluten in them and similar with jello. If someone is super sensitive to gluten, you might be careful about the jello. From what I have read: Jell-O brand gelatin does not contain any gluten ingredients and Jell-O is considered to be gluten-free, but there is a possibility of cross-contamination which is why they don’t state “gluten free.
Hey there! I can’t have gluten myself. I found that Synder’s has the best gluten-free pretzels. In my opinion, they’re better than regular pretzels!!
This has become a family favorite! Thank you for sharing this gem of a recipe with us.
You’re so welcome!
Can I make this the night before? Want it for Easter tomorrow and it would be great to get it done tonight but I don’t want it to be soggy
Hi Chels! That would be fine. I’ve made this 1 day in advanced.
Didn’t change a thing about the recipe. Its excellent! My family loved this. I might try this with strawberries and strawberry jello. Thanks
I’m so happy you enjoyed that. Thank you for sharing that with us, Shawn!
I’ve made this with strawberries and strawberry jello and it’s good. I prefer the raspberry though!!
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
Hi Ardie! I have never made this without baking the crust.
I’ve made it using a microwave . Just needs a couple minutes in the microwave for the crust and then set aside to cool
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.
Thank you so much for sharing that with me.
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?
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.
Maybe a tiny bit less sugar. Glass pans are the best for this also.
Hi,
Maybe try lining your pan with parchment paper. Or another type of pan lining. I would think that would help. Good luck!