Home > Dessert > Jello > Raspberry Pretzel Jello

Raspberry Pretzel Jello

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

This post may contain affiliate links. Read my disclosure policy.

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

Raspberry Pretzel Jello

4.96 from 169 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: $
Natasha's Kitchen Cookbook

Final Final Picmonkey Hashtag banner

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.96 from 169 votes (74 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Twihla
    July 31, 2024

    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.

    Reply

    • NatashasKitchen.com
      July 31, 2024

      Yes, you can use fresh raspberries too! I hope you love the recipe!

      Reply

  • Jean
    July 20, 2024

    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.

    Reply

    • NatashasKitchen.com
      July 20, 2024

      Hi Jean! What a great idea. Thanks for sharing.

      Reply

  • Carolyn. Walker
    July 12, 2024

    Can this recipe be made the day before serving?

    Reply

    • NatashasKitchen.com
      July 12, 2024

      Hi Carolyn. Yes, that would be fine.

      Reply

  • Cindy
    June 15, 2024

    I am officially addicted to this recipe. Out of this world!!

    Reply

    • NatashasKitchen.com
      June 16, 2024

      We love this too! I’m so glad you got to try the recipe. Thank you for the feedback.

      Reply

  • Danielle
    May 17, 2024

    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!!

    Reply

    • Natashas Kitchen
      May 17, 2024

      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.

      Reply

    • Kay
      May 27, 2024

      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!!

      Reply

  • Britt H
    April 23, 2024

    This has become a family favorite! Thank you for sharing this gem of a recipe with us.

    Reply

    • Natasha's Kitchen
      April 23, 2024

      You’re so welcome!

      Reply

  • Chels
    March 30, 2024

    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

    Reply

    • NatashasKitchen.com
      March 30, 2024

      Hi Chels! That would be fine. I’ve made this 1 day in advanced.

      Reply

  • 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

    • Danielle
      May 17, 2024

      I’ve made this with strawberries and strawberry jello and it’s good. I prefer the raspberry though!!

      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

    • Danielle
      May 17, 2024

      Maybe a tiny bit less sugar. Glass pans are the best for this also.

      Reply

    • Twihla
      July 31, 2024

      Hi,
      Maybe try lining your pan with parchment paper. Or another type of pan lining. I would think that would help. Good luck!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.