Raspberry Pretzel Jello
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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. 
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.
I Love this recipe! Im not a big fan of crust so i make mine upside with the jello on the bottom. For the top I crush the pretzels, mix with butter then place on a cookie sheet in the oven at 350 for ten minutes. After I sprinkle them on the top just enough to cover the cream cheese mixture… SOOO GOOD
Hi Brittany! Thank you for sharing your process with us. That is clever. 🙂
Is 1 bag of berries enough? I was thinking about adding 2 10 ounce bags, but maybe that’s too much?
Thanks
Hi Lynn! This recipe was tested using 12 ounces of raspberries. I think a 10-ounce bag of raspberries would be just fine but two bags would be too much. I don’t know if there would be enough jello to provide structure and hold that many berries together but if you try it, let us know how it turns out.
Could you tell me if this is a gluten free recipe? Or how to make it gluten free?
Hi Kelly, 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
You would also need to make sure the pretzels you are using are gluten free.
THE BEST ever hands down! I have tried multiple recipes none of which ever turned out! I make this – I am not kidding…ever two weeks or so. My family loves it as do I! THANK YOU
You’re very welcome! I’m so glad to hear that. 🙂
I lost your recipe for white cake mix ( boxed ) and pineapples 🍍 crushed. If I remember correctly all I actually need are those 2 ingredients. I want to make this for our Hawaii party. Please text me your recipe. Thank you so much. I love your blog.
Hi Rebecca, are you sure it was from my website? I don’t think I have a pineapple cake recipe or something that sounds like that. Feel free to go browse through my website, go-to recipes and click desserts if you can find them there.
Hi…Can i refrigerated the preztel crust than baked it? Thanks 😊
Hi Angie, I haven’t tried refrigerating that alone. I worry it will get soggy. If you test it thought, I’d love to know how you like that.
I was super excited to make this for a company luncheon and it was ok. Pretzel crust was not well received. Next time, I would sub. It for a different crust recipe.
Hi Chris, I’m sorry to hear that. This is usually one of the potluck favorites. Do you think something went wrong with the crust? Pretzel crust is pretty typical for a pretzel jello. You might also watch the video tutorial we created for our Strawberry Pretzel Jello which may help.
I’ve made this type of recipe over the years, but your is hands-down the best. I got rid of my other ones and just have yours now. Thanks for your detailed, clear instructions.
I’m so glad you found a favorite recipe on my site, Linda! Thank you so much for sharing that with me.
Best dessert, always a hit in every party
Thank you, that’s awesome!
So the recipe says its best with cool whip, but if you’re using heavy whipping cream to add sugar to sweeten the cream up. The instructions using the cool whip also add the sugar, however. So do I add sugar to the cool whip or not???
Hi Allie, the instructions are correct and we do add the sugar to sweeten the cream cheese portion, otherwise it would taste strongly of cream cheese.
Can you use fresh rasberies? Will the jello still refrigerate the same? I see in the description you used frozen, thawed rasberries…
Hi Karina, we preferred it frozen but fresh will work also. Make sure the raspberries are not wet.
It works awesome with fresh raspberries too!
Thank you for sharing that Oksana!
I forgot to add the sugar to the butter for the pretzels. Will it still work? Is that why it does not seem firm or is that how it would be normally? Thank you!
Hi Kim, the sugar acts as a glue to keep the pretzels together and helps form it into a crust.
I have made this recipe at least a dozen times, it is always a hit with adults and kids. It’s so easy my husband can make it and has.
That’s so great! It sounds like you have a new favorite!
I lovelovelove this recipe. Could t be made with cherry jello and canned cherries as well??
Hi Cherry, I haven’t tested that to advise. If you experiment please let me know how you like the recipe.
Can this dessert be made 2 days ahead? Or will the pretzels be soggy by thanksgiving?
Hi Valeria, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
Can you make this dish without using the fruit in the jello? I cannot have the seeds in the fruit but would still love to make this dish and be able to eat it.
Hi Kim, I’m sure a layer of jello will work althought we love it with the fruit!
I have made the strawberry one many times. We put the strawberries in the cooled jello and refrigerate it till it just starts to set and then we spread it on the cream cheese layer and we don’t get soggy crust. Just a note to help out.
Thank you so much for sharing that with us Patricia!
I love this dish! I don’t thaw the raspberries though I add them to the jello and it helps it to cool off faster then pour it right on the cream cheese when it’s cooled down
That is really smart! I love that quick shortcut. Thanks for sharing!
This dessert is sooooo delicious! Last week I made the strawberry one and today I made the raspberry. I used gluten free pretzel sticks and it came out amazing! My family devoured it! Next time I’m making two dishes so we can hopefully have leftovers!
I’m so happy you enjoyed that Yvette! Thank you for sharing that with us!
I made it today!!! It is absolutely delicious. Husband said it is the best thing he ever tried, flavors are perfect!!!
Thank you 😘
You’re welcome! I’m so happy you enjoyed it, Natalya!
I’m planning to make this for our Christmas party for the first time and I’m wondering can I make this 2 days before or will it be too soggy? I’m hosting and have a lot of cooking to accomplish in a short amount of time.
We’ve had it in the fridge up to 3 days, but I think the pretzels are the most crisp for the first couple of days. I haven’t tested it beyond that.
Hi Natasha, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
I have made this 3 thanksgivings in a row and it is a favorite
That’s so great Lesly!! I’m so happy you found a favorite!
I have tried several of these Pretzel recipes, HANDS DOWN yours is the absolute BEST!!! I used a mixture of fresh raspberries and strawberries combined……Delicious!! Also a added plus to the lovely lady who shared this recipe, I have the same dishes as your picture shows (lol) Love it all, thanks for sharing!!
My pleasure Tina! I’m happy to hear how much you love this recipe, quite the compliment. Sounds like we share the same taste, lol. Thanks for sharing your outstanding review!
Hello, I just made this dessert but I didn’t notice where you wrote to thaw the raspberries in the fridge 😳 will it still be the same if they aren’t thawed, but I placed them on the cream frozen and then poured in the jello??
Hi M, It should still work using frozen raspberries. The jello sets very quickly if using frozen but it should still work.
I made this cake so many times and everyone always loves it! Thanks for the great recipe.
You’re welcome Mari! I’m happy to hear the recipe is a hit. Thanks for sharing your excellent review!
Oh boy been cooking all week for this Ekrainian dinner party.. just did the desert the raspberry Jell-O dessert everything came out really good it’s in the fridge setting and then I realized I added the butter and sugar and the crushed pretzels press them into the pan and and I forgot to bake the bottom crust cannot believe I did that made it anyway hoping it’ll still taste good what do you think
HI Lynn, I haven’t tried it that way – hopefully you will still love it 🙂
Hi Natasha,
I really liked this recipe! Especially with the pretzels, the salty and sweet together so good! My mother made this often, I looked at her recipe to see if anything was different and other than the pretzels it is the same. I grew up during a time when Jello salads and deserts were popular, though my mother didn’t like most of them, this recipe she did and made often, instead of the pretzels she used crushed pecans. Also, sometimes she substituted with strawberry jello and fresh strawberries. I wanted to mention even though you can get gluten free pretzels, the pecans would be a gluten free option. Have to say again though made with the the pretzels, so good! Love your recipes!
Hello Elle! I’m glad to hear you enjoy the recipe. Thanks for sharing your delicious suggestions with other readers!
My cool whip cream turned out really liquidy. I tried to follow the recipe exactly. What could have caused it react like that?
HI Jessica, It’s normally not liquidy. Did the final dish set correctly? Did you thaw the cool whip according to the package instructions? I’m not sure if this applies, but it’s also important not to speed soften cream cheese in the microwave.
Mine did too!!! I hope this recipe turns out ok. The Jello liquid leaked to pretzel crust because cream cheese and cool whip was too soft. I feel like there should have been more cream cheese used and less cool whip. Oh well. Hope it tastes good even if it doesn’t look exactly beautiful.
Hi April, as long as the cream is spread all the way up against the edges of the dish, the jello should not go to the center. It is also important not to add warm jello or it can melt through the cream. I hope that helps!
I’ve made this using the Strawberry recipe but it does not call for sugar. Do you have to add the sugar?
Hi Diana, our strawberry pretzel jello also has sugar in both the cream and the crust. Maybe you are referring to a different recipe? I think it would be ok to cut down the sugar if you prefer it less sweet.
Can I use fresh raspberries?
Hi Allie, yes absolutely! 🙂
Yes I’m making this for Xmas but my Pyrex dish is 15×10 how do I adjust the recipe?
Hi Joanne, I think it would be rather thin in a 15×10 dish without increasing the recipe. Assuming your pyrex dish has 2″ tall walls, for simplicity in increasing the recipe, it would probably be easiest to do 1 1/2 times the recipe.
Can I cut the recipe half. Its only me and my husband and its a big salad then it does get soggy
I am making this to take to a gluten free home for Christmas. Is the only ingredient I have to change the pretzels to gluten free pretzels? I am not familiar with gluten free diets.
Thank you.
Hi Beth, yes that is correct since whipped topping (cool whip) is gluten free and so is jello and fruit ofcourse ;). 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”
Making this and I am a little confused at the jello mixture. My jello box says to do 2 cups of boiling water then 2 cups of cool water. Your instructions only say 2 cups of boiling water (no extra cool water). What should I do for this recipe?
Hi Melissa, I do not follow the box instructions for this recipe.
Hi Natasha, if im worried about the jello being too “rubber”, how much more water can for it to set properly with the raspberries in there? I was thinking to add q additional cup of cold water.
Hi Valentina, we liked the way it set with the raspberries and it wasn’t too rubbery. I haven’t experimented otherwise. If you try that I’d love to know how you like the change!
Jello becomes “rubbery” because the hot water is not stirred long enough into the powder. When you think it is all mixed it probably is but it is not all dissolved or absorbed as a suspension. Just double your normal stirring time and the jello will be fine.
No cool water–the berries will stand in for that!
I’m making this for thanksgiving but we aren’t eating until 5pm. Would it be okay to make tonight and not it tell tomorrow evening? Will it be soggy?
Shaylie, it wont be soggy if you use cool whip, just make sure that cream portion extends to all the edges to prevent jello leaking on the pretzels. Cover and refrigerate. It will be great tomorrow evening.
Hello Natasha. I love this jello it’s so yummy. All the different flavors just make it unresistable. I have a question. The middle layer (cream) comes out soft and it’s not too set. Is that how it’s supposed to be? In your picture it looks very set but mine doesn’t come out like that. Maybe I can add in gelatin? Do you know how that would turn out?
Hi Tanya, are you making any substitutions? It will be slightly softer if you use whipped cream versus cool whip. Also, it isn’t super set – not like a mousse or a jello. It still has some creaminess factor to it since it doesn’t incorporate a gelatin in the cream part of the recipe. 🙂
Could you use regular whip cream instead of cool whip? Can’t stand cool whip 😝
Hi Cynthia, I added a note on that substitutution at the top: 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.
All of our social account are listed at the top of the page if using desktop or below the recipe on mobile. Hope that helps.
I’m going to make this for Thanksgiving this year. My grandmother made this every Thanksgiving. Could this be made the day before? Or will the pretzels be too soft. I can make the day of just worried about the time it takes to set.
Hannah, it can be made the day before, that’s what I usually do 😀
Hi Natasha! I’ve tried this recipe with peach slices and jello. But this recipe is awesome!
Hello Katya! That sounds delicious! Thanks for sharing your great review with other readers!
Which sugar amount is correct?
In the opening list of ingredients it says: 1/4 c. sugar. However, in the body of the recipe, the procedure steps, 3/4 c.
Hi Beth, yes it is correct. The 1/4 cup of sugar goes into the pretzel mixture and the 3/4 cup of sugar goes into the cream cheese mixture 🙂
I don’t like any kind of fruit. How do you think this would be w/o the fruit?
Hi Jennifer, I think it would really be missing the tangyness and that layer of flavor is really nice to cut the sweetness of the cream. Are you still planning on doing the jello? If so, I would suggest using a tart jello like raspberry jello. It will still work without the berries as long as you do the jello layer but you might consider increasing the jello amount or it will be pretty thin without the fruit.
Yes, I was still gonna do jello. Thanks for the help!
You’re welcome Jennifer!
This fellow recipe sound wonderful. Any idea of the calorie content?
LeeAnn, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free).”
Thanks for getting back to me. I’ll check with caloriecount.com as you’ve suggested.
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you LeeAn!
Absolutely delicious!! Made it last week, got many positive comments, perfect for summer time! Thank you, Natasha, for a great recipe!
My pleasure Svetlana! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review!
Delicious
Pulsate the pretzels really well into small pieces maybe with a food processor or the jello layer will get down into the crevices
Other than that it was a hit with family👍
Great tip Renee! Thanks for sharing with other readers!
Thank you for making my ramazan much decliouser. I will go for it tonight
Please let me know what you think of the recipe Alisa! 🙂
Hi Natasha!
I’m going to try out this recipe! How long should I cook butter with pretzels? Until butter melts?
Thank you for sharing this delicious recipe!
Hi Julia, it is just until the butter melts together. I hope you love it!!
Hi Natasha! We LOVE this recipe, it was a huge hit with my picky in-laws, and so good my DH asked me to make it again the next day! I have a problem though. The first day I made it exactly according to the recipe and it was perfect!! I thought it was a little too sugary, so today I cut the sugar in the whipped cream/cream cheese mix by a quarter cup and mixed, and it came out runny. Did I not wait long enough for the whipped cream to thaw? Can I save the mixture?
Hi Brittany, did you use whipped cream or cool whip? I don’t think it would be loose due to the sugar. Cool whip and cream cheese should not be runny when folded together – did you possibly speed thaw the cream cheese or cool whip in the microwave – the microwave can break the consistency of cool whip and change the consistency of cream cheese. Did you possibly use real whipped cream and underbeat it? I hope that reply is helpful! 🙂
Hi Natasha, have you ever tried adding gelatin to the cool whip/ cream cheese mixture? So it’s more like ptichye moloko?
Hi Yuliya, I haven’t needed to in this recipe since it firms up enough without it.
Hi, I made this and it was very good but I had trouble cutting through the pretzel bottom. We really had to saw it and it made it a lot of work. Do you experience this? If not any thoughts?
Hi Laura, did you add the same amount of butter? Also, you might try crushing the pretzels just a little more next time. If the pieces are large, is a little more difficult to cut through. I hope that helps! I’m so glad you liked it!
Natasha, I made this dessert for my husband and he said it is the bomb! I substituted with heavy whipping cream and it turned out really good. My jello sipped thru a bit and I didn’t think it’s a big deal but actually it kept sipping until jello solidified and half of the cake had jello on top and bottom :0 Next time I’ll be very careful not to let that happen. Thanks for pointing that out!
You’re welcome Rita! I’m glad to hear you both enjoyed the recipe!
Tips that I use all the time for my jello to stay on top. I add my cream/wiping cream mixture right on top of my hot pretzels so that way cream cheese melts a little and seal. then i put it to the freezer for 20 min.Than I pour Jell-O over raspberries and refrigerate until jello is set. works every time.
Thanks for the tip Lina!
I want to make this today for a birthday tomorrow. Do you thaw your raspberries in the original bag in the fridge, or do you put them out on a paper towel onto a plate to thaw and collect the extra juice? Thanks!
Hi Alina, I thaw them in the original bag in the fridge and if you thaw in the fridge, they don’t release as much juice as when you try to speed thaw raspberries, so you can just add them to the recipe without patting them dry. The juice just gets incorporated into the jello anyways 🙂
Due to my jello always leaking I first let the jello sit with the raspberrys, then I put on whip cream and cream cheese. Last is pretzels. If your not sure if your desert will leak causing…hence you will have to make another one. Try this way instead.
That’s an interesting spin on it – to assemble upside down! Thank you for sharing! 🙂 The best way that I have found to prevent leaks is to make sure to create a seal all the way around with the cream part without leaving any gaps between the cream and the sides of the dish.
I am making this now in my 50’s but remember my best friend’s mom making this many years ago. I remember her pretzels being on the top layer over the cream cheese,etc layer.Thanks for sharing this as I didn’t think that I was losing my mind! I already made mine, but will try it this way next time. TFS!
My daughter and I made the rasberry pretzel dessert last night and we do not understand ‘how’ the cream cheese/whip cream mixture rose to the top. Looks like cottage cheese. Gonna see if I can find some Whipping Cream to camaflouge, I’m hoping it tastes as good!! Merry Xmas
Did you possibly add the Jell-O while it was still warm? That could cause it. Or, not waiting for the cream layer to set before adding the Jell-O could cause it to rise that way. I hope that helps!
Yep, probably did both!! Thank you for the reply..
The same thing happend to me. What I did then was with my second one I first made sure the jello sets with the rasberrys in the refrigerator ..then do the whip cream and cool whip, then pretzels.
Can I make this a day ahead??
Carley, yes you can make this a day ahead.
I am wondering if I can use raspberry pie filling for the topping? I do not have raspberry jello or raspberries that is my dilemma and I need a salad for Christmas. Can’t get to the grocery store so am hoping this will work.
Hi Laurie, I haven’t tried that but I do think it would probably taste good! It might not stay put like a jello would when you are slicing the pieces but again, I do think it would taste good 🙂
We LOVE this dessert! It has the salty, the sweet, and the tart tastes all blended to create a wonderful symphony in your mouth. Unforgettable! It is now one of our very favorites. We found out quite by accident that it is much better on the 2nd day after it has had time for the crust to soften and blend a little. Mmmm! So glad to find this scrumptious morsel!
That’s so great! It sounds like you have a new favorite!
Nataha, is there healthy substitute for cool whip?
Lucy, the best thing that I have found is a product called “truwhip”. Is is sold in the natural section of our Fred Mayer grocery store.
HI Natasha! Will fresh raspberries taste just as good? Thanks!
Yes, absolutely!! 🙂
Thank you I made this for the first time this Thanksgiving was delicious a big hit will be a new tradition
That is so great!! I’m all smiles reading your comment. Thank you 🙂 I hope you have an awesome Thanksgiving!!
I have a great recipe sorta like yours except can use pretzels no butter nothing just the pretzels they can be crushed or use stick ones lay them in a row the long way if you still have more room lay the rest of them oppisite way on bottom of dish then take chocolate pudding (it you want you could mix with cream cheese) pour and spread pudding out then top with whipped cream ( you could mix with cream cheese) refrigerate for about an hour to and enjoy.✝💒✝
Thank you so much for sharing!! 🙂
Could I skip the pretzels part ? Will it still turn out good ?
Anastasia, I like the saltiness of pretzels in this recipe but it will still taste great without them.
Can I make this ahead of time, and freeze it for a month or so
Hi Joanne, I don’t think this is freezer friendly. I think the pretzels would soften. I love a little bit of crunch with the pretzels.
I made this for my daughter’s 2nd birthday party and OMG! Even I didn’t expect it to taste sooooo good, and it’s so simple to make it! My guests LOVED it! And asked for a recipe! And I of course referred them to your awesome site:) Thank you!
Natalya, I’m so happy to hear that and thank you so much for spreading the word 😀.
Natasha,thanks so so so much for this recipe. I’ve made it countless times. Anytime I ask my hubby what desert I should make, he always says jello cake. And it’s perfect every time. Thanks very much for the step by step instructions. Have a great September. ::))
Thank you Helen!! I hope you have an awesome September as well. Hello Autumn! 🙂
Thank you Natasha for this yummy desert!!!
My hubby is gluten free, so there are not many cakes I can make, thanks to gluten free pretzels (even tho they don’t taste as yummy to me), he LOVED this jello cake! & so did his coworkers 🙂 even asked for a recipe.
We already bought all the ingredients for the other peach kind. Thanks!
I’m so happy to hear that! That’s a great tip about using gluten-free pretzels for those who are gluten-free. Thank you so much for sharing that!
I would suggest to provide a ‘weight’in ounces or grams for the crushed pretzel crumbs. It would remove any subjective guess at what constitutes 2 1/2 cups of pretzel sticks
That’s a great idea! I’ll try to remember that next time I make this! 🙂
This is my sons new fav. I added more pretzels because we lot the crunch. I also used a 8×11 Pyrex and it turned out great. Proportions were all the same which is what i wanted. Thank you for the recipe Nathasha.
I”m so happy to hear that! Thanks for sharing your great review 🙂
I made this dessert yesterday and we really enjoyed it. It’s quite large though, and I have a lot left. How long will it keep? I’m having guests in 3 days…
Hi Dar, keep it covered with plastic wrap and refrigerate 🙂
I have done that, but I’m wondering how long it will keep – covered, and in the fridge. Has anyone ever had any left that long after making it? 😊
We’ve had it in the fridge up to 3 days, but I think the pretzels are the most crisp for the first couple of days. I haven’t tested it beyond that.
I forgot to bake the crust before I placed the cream cheese mixture on top. 😂😂😂
Oh no!! I think it will still taste good but you might get some grainy sugar texture if the crust isn’t baked. It also helps to keep the pretzels firm.
I thought I mixed my butter sugar and pretzels together really well but after pulling it out of the oven there are large clumps of sugar. Is that okay or should I redo it before I add the other layers?
I think it’s ok if there are some clumps of sugar after baking the pretzel base.
I have looked at what seems like hundreds of these recipes and they all call for 2 cups of pretzels for a 9 by 13 pan. I just can’t believe that 2 cups fills the bottom. I have always doubled the recipe for the pretzels and never regretted it.
It definitely doesn’t hurt to make a thicker crust. Thanks Molly!
I made this for my husband as a practice run for Easter. He said it was the best dessert I had ever made. I did use gluten free pretzels (we have some celiac in our family) and sugar free raspberry jello and coolwhip and Splenda for the sugar (we have some diabetics too)–it is a fabulous dessert. Keep ’em comin’—Dixie in Eolia
I love that there is a gluten free, sugar free version of this recipe – gluten free pretzels are brilliant!! Thank you for sharing that withe us. I’m so happy you and your husband loved it. Happy Easter! 🙂
Hi, I am from Germany and we dont have cool whip available here. What can be the substitute for it. More over, we have Frischkase here for cream cheese or Quark. Please can you help me in finding the correct ingrediants..
Thanks 🙂
I’m not sure what frischkase or quark are. Cream cheese is also called neufchâtel cheese if that helps. You can use your own whipped cream – beat heavy whipping cream with some sugar until thick and spreadable and use that but if you use that substitute, it’s best if you eat the dessert within a day and a half since it softens the pretzels more than cool whip would.
Will using the frozen fruit make this soupy even though its thawed & drained? Frozen is so much cheaper than fresh.
No, it shouldn’t make it soupy. I usually use frozen raspberries for this recipe and it works fine. I use fresh strawberries for my strawberry pretzel salad but even that one would work with frozen.
Would fresh raspberries work the same?
Yes, they would 😀.
I made this cake many times over the past couple of years. It never gets old, always a favorite with kids and yes, adults…..!!
Love you blog and your pictures are mouthwatering….:)
Mila, I’m so happy to hear that! Thank you for sharing your great review! 😊
I’ve made this at least 10 times. This is the most requested dessert from my coworkers at Potluck party!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made the jello preztel salad and was easy and tastes great! Will make this again for sure!!!!
I’m so happy you liked it. Thank you Judy! 🙂
I’m heading to the store to buy ingredients for this recipe. I’m so excited to bring it to our church party tomorrow. I’m a “baker in training” so I hope this goes well.
Let me know how it turns out. I will post a video next week with strawberry pretzel jello so stay tuned 😁.
How long does it usually take for your jello to set? After it has been poured
I wish I had timed it now that you’re asking :). I want to say it was about 2 hours.
one of my favorite dessert dish… If you can, make a video of this recipe.
That is a great suggestion! Thank you so much! 🙂
But it says to use a hole butter stick so idk😒😕
Olesya, yes that is correct. 8 Tbsp butter.
Hey ..everytime I start putting on the cream on the pretzels ,my pretzels pick up and gets stuck to the cream and then its in possible to cover it and I end up giving up ..what I’m I doing wrong?? Like I thought baking(the pretzels) it will prevent it from moving, when put on cream but no !!!
Baking should prevent it from moving. Are you crushing your pretzels and adding the correct amount of butter and sugar? Those two help bind the pretzels together. I think it can make a difference how much you crush your pretzels. If the pieces are too large, they don’t stick together as well. I hope that helps!
i had some problem too. I figured out that i used to little of the butter mixed with sugar solution. So when it baked it didn’t harden fully together.
Found this a few days ago. Made it Sunday night for return to work in the New Year and it went like hot cakes. Tastes wonderful and it will become a staple in my “work” recipes file. Thank you for sharing.
Victoria, thank you for such a nice review! I’m so glad you loved the recipe 🙂
Ive made this desert countless times since 2011 when you originally posted it! ALWAYS a winner and ALWAYS a favorite everywhere I bring it! Making it right now for tomorrows Christmas party.
THANK YOU for your blog and your recipes! MERRY CHRISTMAS!
Olga, thank you for such a wonderful review and you are welcome 😀.
How do you measure 2 cups of pretzels? I used the sticks and when I measured 2 cups of sticks, it didn’t look like enough for a crust. So I thought 2 cups is 16 oz, which is the size of the bag. I crushed the entire bag but the butter/sugar combination wasn’t enough. Then I thought maybe it was 2 cups of crushed pretzels…..what am I missing?
Hi Trish, I apologize, I could have specified that better. It’s 2 cups pretzel sticks (uncrushed) – like what I have shown in the ingredients picture. I have updated the recipe to specify.
So do i add the 2 cups of cold water as well to the jello?
No, I do not do it according to the package instructions. Just add the hot water only per the recipe.
What the flip?
Hi Natasha, is raspberries supposed to be frozen or can be fresh? I’m planning to do this delicious treat for my party at work. Thank you so much.
They can be thawed in the refrigerator if frozen or you can use fresh.
Can I make this a day ahead or with the pretzels get soggy?
Denise, you can make it a day ahead, as long as you’ll spread the cream portion all the way to the sides of the pan so that jello doesn’t leak to the bottom.
Hi, when I spread the wipes topping on my pretzels ot started to melt a little I guess I didn’t let it cool long enough, and when I poured my jello in it was a little warmer then room temp…. it ran clear down to the bottom…. os my dessert ruined? I hope not, I made it for my work Christmas party!
You definitely have to let things cool in between since heat melts the layers. Also, to keep the jello from going to the bottom, make sure you spread the cream part completely out to the edges of the pan so there is no room for the jello go to. If it went down to the pretzels, the pretzels may be softer than desired but it should still taste good.