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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

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

4.94 from 82 votes
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Servings: 12

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.

  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 13x9 -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 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.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Yvette
    March 19, 2019

    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! Reply

    • Natashas Kitchen
      March 19, 2019

      I’m so happy you enjoyed that Yvette! Thank you for sharing that with us! Reply

  • Natalya Perez
    December 31, 2018

    I made it today!!! It is absolutely delicious. Husband said it is the best thing he ever tried, flavors are perfect!!!
    Thank you 😘 Reply

    • Natashas Kitchen
      December 31, 2018

      You’re welcome! I’m so happy you enjoyed it, Natalya! Reply

  • Natasha
    December 20, 2018

    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. Reply

    • Natashas Kitchen
      December 20, 2018

      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. Reply

    • Natasha
      December 20, 2018

      Hi Natasha, it is best eaten within a day of making it but it can sit for a couple of days in the fridge. Reply

  • Lesly Adilene Valencia
    November 20, 2018

    I have made this 3 thanksgivings in a row and it is a favorite Reply

    • Natashas Kitchen
      November 21, 2018

      That’s so great Lesly!! I’m so happy you found a favorite! Reply

  • Tina
    May 20, 2018

    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!! Reply

    • Natasha's Kitchen
      May 20, 2018

      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! Reply

  • M
    May 11, 2018

    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?? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi M, It should still work using frozen raspberries. The jello sets very quickly if using frozen but it should still work. Reply

  • Mari
    April 26, 2018

    I made this cake so many times and everyone always loves it! Thanks for the great recipe. Reply

    • Natasha's Kitchen
      April 26, 2018

      You’re welcome Mari! I’m happy to hear the recipe is a hit. Thanks for sharing your excellent review! Reply

  • Lynn Donker
    March 23, 2018

    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 Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      HI Lynn, I haven’t tried it that way – hopefully you will still love it 🙂 Reply

  • Elle
    March 11, 2018

    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! Reply

    • Natasha's Kitchen
      March 12, 2018

      Hello Elle! I’m glad to hear you enjoy the recipe. Thanks for sharing your delicious suggestions with other readers! Reply

  • Jessica
    February 24, 2018

    My cool whip cream turned out really liquidy. I tried to follow the recipe exactly. What could have caused it react like that? Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      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. Reply

    • April Owens
      May 26, 2018

      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. Reply

      • Natasha
        May 27, 2018

        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! Reply

  • Diana
    January 18, 2018

    I’ve made this using the Strawberry recipe but it does not call for sugar. Do you have to add the sugar? Reply

    • Natasha
      natashaskitchen
      January 19, 2018

      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. Reply

  • Allie
    January 12, 2018

    Can I use fresh raspberries? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Hi Allie, yes absolutely! 🙂 Reply

  • Joanne pickles
    December 23, 2017

    Yes I’m making this for Xmas but my Pyrex dish is 15×10 how do I adjust the recipe? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      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. Reply

  • Beth
    November 29, 2017

    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. Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      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” Reply

  • Melissa
    November 22, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Melissa, I do not follow the box instructions for this recipe. Reply

      • Valentina
        December 11, 2018

        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. Reply

        • Natashas Kitchen
          December 12, 2018

          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! Reply

        • Liz Gerosa
          February 13, 2019

          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. Reply

    • Rosa
      November 23, 2017

      No cool water–the berries will stand in for that! Reply

  • Shaylie
    November 22, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      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. Reply

  • Tanya
    November 20, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      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. 🙂 Reply

  • Cynthia Harward
    November 17, 2017

    Could you use regular whip cream instead of cool whip? Can’t stand cool whip 😝 Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      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. Reply

  • Natasha
    natashaskitchen
    November 10, 2017

    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. Reply

  • Hannah
    November 2, 2017

    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. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Hannah, it can be made the day before, that’s what I usually do 😀 Reply

  • Katya Bezuglov
    October 20, 2017

    Hi Natasha! I’ve tried this recipe with peach slices and jello. But this recipe is awesome! Reply

    • Natasha's Kitchen
      October 20, 2017

      Hello Katya! That sounds delicious! Thanks for sharing your great review with other readers! Reply

  • Beth
    September 14, 2017

    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. Reply

    • Natasha
      natashaskitchen
      September 14, 2017

      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 🙂 Reply

  • Jennifer
    August 13, 2017

    I don’t like any kind of fruit. How do you think this would be w/o the fruit? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      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. Reply

      • Jennifer
        August 14, 2017

        Yes, I was still gonna do jello. Thanks for the help! Reply

        • Natasha's Kitchen
          August 14, 2017

          You’re welcome Jennifer! Reply

  • LeeAnn
    August 13, 2017

    This fellow recipe sound wonderful. Any idea of the calorie content? Reply

    • Natasha
      natashaskitchen
      August 13, 2017

      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).” Reply

    • August 13, 2017

      Thanks for getting back to me. I’ll check with caloriecount.com as you’ve suggested. Reply

      • Natasha's Kitchen
        August 14, 2017

        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! Reply

  • Svetlana
    July 22, 2017

    Absolutely delicious!! Made it last week, got many positive comments, perfect for summer time! Thank you, Natasha, for a great recipe! Reply

    • Natasha's Kitchen
      July 22, 2017

      My pleasure Svetlana! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review! Reply

  • Jo Anne
    July 20, 2017

    Delicious Reply

  • Renee
    June 5, 2017

    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👍 Reply

    • Natasha's Kitchen
      June 6, 2017

      Great tip Renee! Thanks for sharing with other readers! Reply

  • May 28, 2017

    Thank you for making my ramazan much decliouser. I will go for it tonight Reply

    • Natasha's Kitchen
      May 29, 2017

      Please let me know what you think of the recipe Alisa! 🙂 Reply

  • Julia
    April 15, 2017

    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! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Julia, it is just until the butter melts together. I hope you love it!! Reply

  • Brittany
    April 3, 2017

    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? Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      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! 🙂 Reply

  • Yuliya
    March 26, 2017

    Hi Natasha, have you ever tried adding gelatin to the cool whip/ cream cheese mixture? So it’s more like ptichye moloko? Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Yuliya, I haven’t needed to in this recipe since it firms up enough without it. Reply

  • Laura
    March 5, 2017

    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? Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      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! Reply

  • Rita
    February 15, 2017

    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! Reply

    • Natasha's Kitchen
      February 15, 2017

      You’re welcome Rita! I’m glad to hear you both enjoyed the recipe! Reply

  • Lina Kistol
    February 11, 2017

    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. Reply

    • Natasha's Kitchen
      February 13, 2017

      Thanks for the tip Lina! Reply

  • Alina
    February 11, 2017

    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! Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      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 🙂 Reply

  • January 22, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 22, 2017

      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. Reply

  • Patty
    December 25, 2016

    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 Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      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! Reply

      • Patty
        December 27, 2016

        Yep, probably did both!! Thank you for the reply.. Reply

    • January 22, 2017

      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. Reply

  • Carley
    December 23, 2016

    Can I make this a day ahead?? Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Carley, yes you can make this a day ahead. Reply

  • Laurie
    December 21, 2016

    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. Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      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 🙂 Reply

  • Gail
    December 11, 2016

    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! Reply

    • Natasha's Kitchen
      December 12, 2016

      That’s so great! It sounds like you have a new favorite! Reply

  • Lucy
    November 27, 2016

    Nataha, is there healthy substitute for cool whip? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      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. Reply

  • jenna
    November 25, 2016

    HI Natasha! Will fresh raspberries taste just as good? Thanks! Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Yes, absolutely!! 🙂 Reply

  • Lisa mills
    November 24, 2016

    Thank you I made this for the first time this Thanksgiving was delicious a big hit will be a new tradition Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      That is so great!! I’m all smiles reading your comment. Thank you 🙂 I hope you have an awesome Thanksgiving!! Reply

  • Kauleen Stafford
    November 15, 2016

    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.✝💒✝ Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Thank you so much for sharing!! 🙂 Reply

  • Anastasiya
    November 14, 2016

    Could I skip the pretzels part ? Will it still turn out good ? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Anastasia, I like the saltiness of pretzels in this recipe but it will still taste great without them. Reply

  • Joanne Plummer
    October 3, 2016

    Can I make this ahead of time, and freeze it for a month or so Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      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. Reply

  • Natalya Y.
    September 13, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Natalya, I’m so happy to hear that and thank you so much for spreading the word 😀. Reply

  • Helen L
    September 5, 2016

    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. ::)) Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Thank you Helen!! I hope you have an awesome September as well. Hello Autumn! 🙂 Reply

  • Ana Z
    August 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      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! Reply

  • Chris K
    July 29, 2016

    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 Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      That’s a great idea! I’ll try to remember that next time I make this! 🙂 Reply

  • valentina kiselev
    July 9, 2016

    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. Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      I”m so happy to hear that! Thanks for sharing your great review 🙂 Reply

  • Dar
    June 16, 2016

    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… Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Dar, keep it covered with plastic wrap and refrigerate 🙂 Reply

      • Dar
        June 16, 2016

        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? 😊 Reply

        • Natasha
          natashaskitchen
          June 16, 2016

          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. Reply

  • Mia Holmgren
    June 1, 2016

    I forgot to bake the crust before I placed the cream cheese mixture on top. 😂😂😂 Reply

    • Natasha
      natashaskitchen
      June 1, 2016

      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. Reply

  • Brittney
    March 26, 2016

    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? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      I think it’s ok if there are some clumps of sugar after baking the pretzel base. Reply

  • Molly Cuddy
    March 26, 2016

    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. Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      It definitely doesn’t hurt to make a thicker crust. Thanks Molly! Reply

  • Dixie
    March 23, 2016

    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 Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      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! 🙂 Reply

  • zusman
    March 16, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      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. Reply

  • Tara
    February 19, 2016

    Will using the frozen fruit make this soupy even though its thawed & drained? Frozen is so much cheaper than fresh. Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      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. Reply

      • Svieta
        September 2, 2016

        Would fresh raspberries work the same? Reply

        • Natasha
          natashaskitchen
          September 3, 2016

          Yes, they would 😀. Reply

  • Mila
    February 18, 2016

    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….:) Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Mila, I’m so happy to hear that! Thank you for sharing your great review! 😊 Reply

  • Lina Jamero
    February 14, 2016

    I’ve made this at least 10 times. This is the most requested dessert from my coworkers at Potluck party! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Judy Wood
    February 2, 2016

    Made the jello preztel salad and was easy and tastes great! Will make this again for sure!!!! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      I’m so happy you liked it. Thank you Judy! 🙂 Reply

  • Ashley
    January 22, 2016

    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. Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      Let me know how it turns out. I will post a video next week with strawberry pretzel jello so stay tuned 😁. Reply

  • Jennifer
    January 14, 2016

    How long does it usually take for your jello to set? After it has been poured Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      I wish I had timed it now that you’re asking :). I want to say it was about 2 hours. Reply

  • Ziz'ka
    January 12, 2016

    one of my favorite dessert dish… If you can, make a video of this recipe. Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      That is a great suggestion! Thank you so much! 🙂 Reply

  • olesya
    January 9, 2016

    But it says to use a hole butter stick so idk😒😕 Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Olesya, yes that is correct. 8 Tbsp butter. Reply

  • olesya
    January 9, 2016

    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 !!! Reply

    • Natasha
      natashaskitchen
      January 9, 2016

      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! Reply

    • jessie
      January 9, 2016

      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. Reply

  • Victoria
    January 5, 2016

    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. Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      Victoria, thank you for such a nice review! I’m so glad you loved the recipe 🙂 Reply

  • Olga
    December 24, 2015

    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! Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      Olga, thank you for such a wonderful review and you are welcome 😀. Reply

  • Trish
    December 24, 2015

    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? Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      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. Reply

  • Cindy Campbell
    December 18, 2015

    So do i add the 2 cups of cold water as well to the jello? Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      No, I do not do it according to the package instructions. Just add the hot water only per the recipe. Reply

      • Vanilla ice
        September 11, 2018

        What the flip? Reply

  • Inna
    December 15, 2015

    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. Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      They can be thawed in the refrigerator if frozen or you can use fresh. Reply

  • Denise
    December 14, 2015

    Can I make this a day ahead or with the pretzels get soggy? Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      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. Reply

  • Codi
    December 11, 2015

    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! Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      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. Reply

  • Alena
    December 2, 2015

    Is it ok if the pretzels are salted? Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      Yes, I always use salty pretzels. They add great flavor. I love the sweet, salty combination. 🙂 Reply

  • Yoshi
    November 25, 2015

    The Jello box instructions actually say to add 2 additional cups of cold water after you mix the gelatin with the boiling water. Do you intentionally skip this step? Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Yes I do intentionally skip that and I don’t make it according to the package instructions. Reply

  • Emelina
    November 25, 2015

    Why don’t you add cold water to the jello mix? It feels like to little jello with only 2 cups. Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      The desert slices and holds together better with a thicker jello. Reply

  • November 24, 2015

    Do you drain the the raspberries? Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      If they have accumulated alot of juice, then yes, unless you want to stir it into the jello which would be fine too. Reply

  • November 24, 2015

    Have you tries this with fresh, rather than frozen, berries? Any concerns with doing so? Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      You can use fresh berries. Just make sure they aren’t overripe. They will work great 🙂 Reply

  • SamBam
    November 22, 2015

    I made the raspberry jello salad. its setting in the fridge, but the jello is leaking into the pretzels. What do i do? Did i ruin it? Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      That happens if you have gaps in the cream part and it didn’t extend all the way to the edges. I don’t think there’s a good way to fix it at this point. I think it’s still going to be edible and tasty though, but for next time, be sure you spread the cream part all the way to the edges without spaces between the cream and the dish. Reply

      • Maria
        November 25, 2015

        I almost had same problem but by the time i poured my jello it was already halfway jello like so it didnt leak. 🙂 Reply

  • Oksana
    November 16, 2015

    Hi Natasha,
    I made this and the pretzel part was really stuck to the bottom of the pan, made it hard to serve. Is there something I’m doing wrong? Using a glass dish. Any suggestions? Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      Are you using the same amount of butter that the recipe calls for? Also, it helps if you don’t crush the pretzels up too finely. Ideally, there should still be some small pieces of pretzel in the mixture. I hope that helps! Reply

  • Zoe
    October 13, 2015

    Hi Natasha what is cool whip? is it same as whipping cream? Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Zoe, cool whip is not the same as whipping cream. Cool whip doesn’t have any dairy in it while whipping cream does. I tried using whipping cream once but pretzels end up being soggy so cool whip is what I recommend for this recipe. Hope this helps :). Reply

      • Zoe
        November 22, 2015

        Thank you Natasha! I manage to import some cool whip in by hand carry! will try this recipe soon!! Reply

      • Zoe
        March 16, 2016

        thanks Natasha! I manage to find cool whip and it is so worth the search!! this recipe is a keeper!! Big thanks! Reply

        • Natasha
          natashaskitchen
          March 16, 2016

          I’m so happy to hear that! Thanks Zoe 🙂 Reply

  • August 28, 2015

    This is my favorite!! Thank you so much for the recipe!! Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      You’re so welcome 🙂 Reply

  • valerie
    July 2, 2015

    i used crushed white chocolate covered pretzels no need to cook (dont add butter or sugar) Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Thanks for the tip Valerie, I should give your version a try :). Reply

  • Liudmila
    June 21, 2015

    I made this raspberry pretzel jello for church event I was amazed everybody liked it, they said its so yummy. Thank you very much for posting this recipe. Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      I’m so happy to hear that! It’s definitely a church potluck favorite in our church also! Reply

  • Olga
    June 21, 2015

    I have made this recipe so many times I can not even count. I get requests to make it for almost all the holidays/celebrations we have. Our family is yet to get tired of it! Thanks so much!!!! Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Thank you for such a great review Olga, I love reading comments like these and you are very welcome :). Reply

  • marina
    May 28, 2015

    I want to double the recipe, was wondering if you ever have and used same size dish, if it would all fit? Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      I don’t think it would fit in the same size dish. I’d definitely recommend making it in two separate dishes. Reply

  • Lilly
    April 14, 2015

    Natasha,

    You have the best Jello recipe ever.

    OMG being super cautious with dessert portions all my life, well not TODAY! I could not STOP myself from eating more then one portion and hoping I won’t go into a diabetic comma from all the sweet goodness.
    I think at the end of the recipe you should add-VERY ADDICTING 🙂
    xoxo Lil Reply

    • Natasha
      natashaskitchen
      April 15, 2015

      Definitely hope you don’t go into a diabetic comma! :-O. I agree this dessert is ultra addicting. I have the same problem when I make it that’s why I only make it for parties where I can’t eat half of it 🙂 Reply

  • Keshia
    March 29, 2015

    It’s cool idea and all for ‘housewives’ that don’t know how to cook but I think it would be just awesome that if you had a recipe from scratch to make it more challenging, just saying Reply

    • Natasha
      natashaskitchen
      March 29, 2015

      Do you mean the same concept as this recipe only all from scratch? Reply

  • Diane
    March 27, 2015

    I’ve made the strawberry pretzel dish multiple times over the past 30 years. It’s what everyone wants me to bring to pot lucks. I made the raspberry one and O M Geee….so amazing! I had always put the crushed pretzels in the dish and poured the melted butter over and mixed it in the pan. Adding it to the butter in the saucepan made a big, better difference. Wow, so good. Took it potluck and it was the 1st thing completely gone! Thank you! Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      I’m so happy it’s been a big success for you! Thanks so much for sharing your awesome review 🙂 Reply

  • Christina
    March 5, 2015

    Made this tonight as a practice for my sons birthday and my family loved it. I did a combo of this recipe with the cream layer from the new peaches and cream recipe. So good!!! Reply

    • Natasha
      natashaskitchen
      March 5, 2015

      That sounds really really good! Thank you so much for sharing that with me. Reply

  • Anastasiya
    February 13, 2015

    This one made me and my family to fly!!!Thank you so much Natasha… Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      I’m so happy to hear that. Thank you for sharing that with me 🙂 Reply

  • Pierre
    January 28, 2015

    can you use fresh raspberries? Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      Yes Pierre, fresh raspberries would work as well. Let me know how it works out :). Reply

  • Amaia
    December 23, 2014

    Amazing! Reply

  • Amaia
    December 23, 2014

    Natasha!!!

    This is so DELICIOUS! I brought it to 7E and everyone LOVED IT!!! Thank you so much for an amazing recipe! xoxo

    Amaia Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      I’m so happy you all loved it! Please say hello to everyone for me. I miss you all! 🙂 Reply

  • Tiffany
    December 20, 2014

    I’ve made this recipe probably 20 times within the last couple of years and will be making it again for Christmas! It’s super easy and extraordinarily delicious. Oh, I’ve found this awesome tasting, healthy “cool whip” it’s called TruWhip – you should give it a whirl. 🙂 Reply

    • Natasha
      natashaskitchen
      December 20, 2014

      Where do you buy the truwhip? I do want to try a healthier substitute! Thank you so much 🙂 Reply

      • Tiffany
        December 20, 2014

        I buy it at Kroger in the natural/organic section, but I’m sure they sell it at Whole Foods or Fresh Market too. Merry Christmas! Reply

        • Natasha
          natashaskitchen
          December 20, 2014

          Thank you so much Tiffany! 🙂 Reply

  • Grace Partridge
    December 19, 2014

    Can u email me this recipe I just subscribed. Raspberry pretzel Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      Sure 🙂 At the bottom of the post where the social sharing icons are, the one on the far right is green. You can click on that and email any recipe :). I hope that helps and thanks for subscribing 🙂 Reply

  • Luba
    December 13, 2014

    Hi Natasha!
    My first time commenting so I just wanted to say that I really enjoy your blog and recipes. You do a very good job and I love how organized and easy to find everything is. I have a question about this pretzel jello dessert: Can I use beaten heavy whip instead of the cool whip? Will it still be ok? Thanks! Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      Welcome Luba, I’ve tried beaten heavy whip before and it works good but pretzels tend to get soft if you don’t eat the jello soon. Hope this helps :). Reply

      • Luba
        December 23, 2014

        Thank you! I think I’ll just go with the cool whip, just to be on the safe side although the heavy cream seems more natural. Reply

        • Natasha
          natashaskitchen
          December 23, 2014

          Some of my readers have mentioned that natural cool whip is sold in some natural food stores. You might keep an eye out for it. Reply

  • Irina
    November 30, 2014

    Do you think a similar pretzel jello can be made using blueberries? Is there such a thing as blueberry jello? Thanks! Reply

    • Natasha
      natashaskitchen
      November 30, 2014

      Hi Irina,
      You can definitely use blueberries or whatever berries you wish. I like the raspberries or strawberries best because it adds a little tartness to the top so you have a little sour, a little sweet and a little salty in the mix and the combination is phenomenal! 🙂 Reply

  • Anna
    November 26, 2014

    I love this dessert. My family used to have it for every occasion, and I am trying to add it to our Thanksgiving tradition. I have one question: Do you HAVE to bake the pretzel mixture? Fate has been cruel to me and my oven broke TODAY…the day before Thanksgiving. Thankfully, I’m not doing it at my house this year and Most all of the dishes I’m making are stove top dishes…except for this one. I just wanted to know if I have to bake it. If I do, I will drive across town, use my friends oven just to bake it, and then come home to do the rest, but if I don’t have to, then that would be awesome. I want this to by yummy, though. No one thinks pretzels and jello are a good idea, except I KNOW they are! I want it understood that this is delicious!HELP! Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      Hi Anna, sorry I didn’t reply sooner. I’ve been doing my best to be timely since I know Thanksgiving is such a BIG DEAL :). I have only ever baked the pretzels in. I think it may be too buttery and grainy if the pretzel portion isn’t baked. Sorry, I wish I could tell you otherwise. That is a major bummer that the oven broke :(. Reply

      • Anna
        November 27, 2014

        No worries, Natasha! Thanks for your reply! I ran over to my friend’s house and baked them. It was nice and we just enjoyed a glass of wine while they baked, then I split. 🙂 I think it does truly make a difference, after seeing them prior and seeing them baked. So…if anyone else ever has an oven emergency while they are trying to make this recipe, my guess is that it might work functionally, but won’t be as good. Just my opinion! Thanks for putting this recipe out for the masses…it is one of my very favorites EVER. 🙂 And thanks, again, for replying! I’m a new subscriber! Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          Anna, welcome to the blog! Thank you for subscribing! 🙂 I hope you have an awesome dinner and Happy Thanksgiving!! Reply

  • Megan
    November 26, 2014

    I love this recipe! Since it was such a hit last year, I am making it again this year for Thanksgivng. The step by step pictures you posted are so helpful and make this an easy dish to make. Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      It’s sounding like this dish is becoming a tradition? That’s the coolest thing ever! Thanks so much for the great review 🙂 Reply

  • November 25, 2014

    We made this last year and it was such a hit. We’ll be making it again tomorrow for Thanksgiving on Thursday. Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      That is wonderful! It’s always a crowd favorite in our circles too. I’m so happy you like the recipe and Happy Thanksgiving! Reply

  • Natasha
    November 11, 2014

    Made this tons of time 🙂 Thx for the recipe once again but wanted to ask why does sometimes the pretzels turn out hard and sometimes kinda soft and moist Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      I think it depends on if the jello seeps down into the pretzels. Make sure you spread the white cream part all the way to the edges so you don’t allow the jello to sneak down into the pretzels. Reply

  • liliya nozdratenko
    October 8, 2014

    I love love this jello. My husband especially Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      Ooh definitely, this is one of my favorites! 🙂 Reply

  • Betsy
    September 3, 2014

    I’m just confused as to why it says preheat the oven to 350?? Looks yummy! Reply

    • Natasha
      natashaskitchen
      September 3, 2014

      Hi Betsy :). In step 4, you bake the pretzel crust. Enjoy! It’s one of our favorites. We are currently freezing raspberries just for this dessert in winter. Reply

  • Anna Brown
    September 2, 2014

    I made this a long time ago using a different recipe. This time I decided to try yours, however I do have a question. On the jello package it asks for 2 cups boiling + 2 cups cold water… Your recipe only calls for 2 cups of boiling water. Does this make the jello better? I accidentally followed the jello package instructions… Oops! Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      I only use 2 cups boiling water because the frozen raspberries let out some juice and it’s nice to have a thicker layer of jello. If you used fresh raspberries, it will probably be ok. As long as it sets, you’ll be ok 🙂 Reply

  • Danita
    July 30, 2014

    Hi Natasha! I really love to cook and bake! I was so happy that I found your website I found really easy recipes that I want to do for this Sunday my whole family will get together in my house after church and I have to cook and bake! I found something new on your site that I will do! Thank you! Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      That’s awesome! I’m so happy you found my blog as well! Welcome and I hope you find many more new favorites! 🙂 Reply

  • Mila
    July 3, 2014

    Hi Natasha! I made this dessert today and it turned out amazing!!!!! Both my hubby and I absolutely love it! Of course, I could not stick to the recipe completely and added a few spoobfulls of sour cream to the cream portion of it, to make it lighter, but I promise: this was the only liberty I took with it :)! (I did make it for tomorrow and did not intend on starting eating it today, but that boat has sailed lol). My only question is about the bottom, pretzel part of it. Mine turned out crumbly and not incorporated, as a pie crust would be. Did I do something wrong while preparing it, or is this the way it’s supposed to be? I would much rather it was more of a support structure of the dessert, and instead it crumbles and falls apart, and is even hard to get out of the dish nicely. If this is the way it’s supposed to be, what advise would you give to make it more dense? But even as it turned out, it is AMAZING and today was definitely not the last time I made it, delicious!!!!! Thank you!!!! Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      Lol. Yes, once that boat leaves the dock, it’s nearly impossible to turn back. I am a sucker for this dessert. About the crumbs; it depends on how much you crushed the pretzels. If the pretzels are larger, it is a little more crumbly. It should taste the same either way ;). Also, give the sugar more of a chance to dissolve in the butter and it should be a little less crumbly. Did it seem sugary or just crumbly? Reply

      • Mila
        July 3, 2014

        Natasha, I just noticed that my rating shows as 3 starts, but I gave you a solid 5 star review, I have NO idea why it’s only showing 3 stars, it must have been my phone :((((, I’m sorry!
        Yes, the pretzels turned out not only crumbly, but also sugary, which probably means that I did not dissolve the sugar well enough in the butter, like you said above. I did crush them really well, as I thought that would make the crust more dense. Meanwhile I made a mistake of not dissolving the sugar, which made all of my crushing efforts pointmess lol. Next time Iwill make sure to do it the right way, thank you! Btw, I love the cream portion so much, I will make sure to use it in other desserts as well, it’s irresistible!!!

        Again, I am really sorry for the 3 star rating, I really meant to give 5 stars, I am so mad now! Got to do these things using the comp, not the phone. Ugh! Reply

        • Natasha
          natashaskitchen
          July 3, 2014

          Thank you Mila! I sure appreciate you coming back and adding the 5 stars. You’re awesome! 🙂 I’m just happy you loved it! Reply

  • veta
    June 22, 2014

    Natasha hi! My friend really wants me to make this dessert, but we are in Mexico right now and couldn’t find cool whip. What if I’ll put two cream cheeses instead of cool whip?? Or what can I substitute cool whip with? Thank you. Reply

    • Natasha
      natashaskitchen
      June 22, 2014

      I’ve tried making it with freshly whipped cream and it worked, but it wasn’t quite the same thickness as with cool whip. I haven’t tried with double the cream cheese. It might be kind of heavy. Let me know if you try it! 😉 Reply

  • Anastasia
    June 17, 2014

    Tried this a million times! In love! Can’t wait for jello to set, I wanna eat eat eat!!! Reply

    • Natasha
      natashaskitchen
      June 17, 2014

      Haha! I know exactly how you feel. You have my sympathies. lol. Reply

  • Lilit
    May 12, 2014

    Natasha,
    I wanna thank you for this recipe! We had people over yesterday for dinner and I had two things on the menu from your website: canapes with cream cheese and this raspberry jello. They were both absolutely delicious! And this dessert is one of the best I’ve ever tried! Thanks! Reply

    • Natasha
      natashaskitchen
      May 12, 2014

      That’s fantastic! I’m so glad you loved the jello 🙂 It’s one of my favorites also! Thanks for sharing your experience with me. You are awesome! Reply

  • Irina
    April 21, 2014

    Super easy and yummy! Good combination salty,fruity,and sweet! Everyone loved it! Thank you! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      It is always a crowd pleaser. 🙂 I’m so happy your crew loved it! Reply

  • Natallia
    April 21, 2014

    So easy to make and the taste is amazing! Everyone loved it! 🙂 Thank you! Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      You’re so welcome! I’m happy you enjoyed it! It’s definitely a party favorite among our circle also. Reply

  • Mila
    April 14, 2014

    Have made this cake more than once, always a big hit with kids:) Adults too!!
    Thanks for the recipe!! Reply

    • Natasha
      natashaskitchen
      April 14, 2014

      You’re so welcome. Try the tres leches cake next. 🙂 It’ll knock your socks off just as well and it’s easy too! Reply

  • Amy
    February 21, 2014

    This is the BEST ever!! Very yummy and doubt there will be any leftovers. Thanks for sharing this amazing recipe. : D Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Thanks so much for the amazing review! Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Amy, thank you for the great report and you are welcome :). Reply

  • Karina
    February 13, 2014

    Hi,
    My mom made this recipe a couple weeks ago and it was AMAZING!!! i want to make this recipe but we do not have cool whip at the moment and i dont have a chance to go and get some. i was wondering if there is a substitute that i can use for this recipe. Thank you. Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      I’ve tried substituting with freshly whipped cream but it wasn’t quite as stiff as the cool whip and the pretzels got a little bit soft. So, it works but it’s not ideal 🙂 Reply

  • linda
    January 22, 2014

    your recipes sound devine..look forward to more info. Reply

    • Natasha
      natashaskitchen
      January 22, 2014

      Thank you so much Linda! I hope to impress you with many more amazing recipes 🙂 Reply

  • Stephanie
    January 20, 2014

    This is an ABSOLUTE FAVORITE in my Spanish-Mexican-Swedish-German-American family 😀 I don’t know where we came across this recipe but somehow we were introduced to this delightful dessert years and years ago. I’m a bit surprised to find out its origins.

    I was wondering if anyone knows how to make a Paleo-friendly imitation of this recipe? I make exceptions for dairy so that creamy middle layer will not be a problem! I was thinking perhaps a mixture of lightly salted crushed nuts & honey on bottom (like almonds & cashews), perhaps cream cheese with plain (or sweetened) yogurt, and (chunky) pureed frozen raspberries on top?

    Any Primal/Paleo tweeks would be kindly welcomed Reply

  • Irina
    January 18, 2014

    Hi again. I forgot to ask what is 6 oz package Raspberry Jell-O? I’m not sure here I can find this Jell-O. Can you give me please a quick explanation on what is it (I’m actually not too familiar with cooking cakes and desserts hahaha). Is it some kinda powder of making jelly, just given to it additional colour (red) and taste (raspberry), is it correct I have understood of the pic? Thanks again!
    Going to make the cake asap for my loved ones! Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      It is a jelly with color and taste. Here’s a close-up. It’s a very common product in the US. I’m not sure how to substitute it though… Reply

  • Irina
    January 18, 2014

    Hi there. I would like to try your recipe but wanted to ask – if I don’t have available pretzels, with what I can substitute it?
    Greetings from Italy, love your blog!! Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      I think pretzels work best for this recipe. I have seen others try a graham cracker crust also; crushed graham crackers, but I haven’t tested it myself. I love that the pretzels have some saltiness to them. The combination of sweet/salty/sour is amazing! Reply

  • Leah
    January 16, 2014

    Hello Natasha.
    Thank you for the awesome and super easy desert recipe. I have a quick question, I’m trying to find a use for my 3 baked layers (korzhi) from Spartak cake. I was wondering if put them instead of pretzels and spread some of that white cream in between of them, will it work? And is that cream soggy enough to soften Spartak korzhi?
    Thank you. Reply

    • Natasha
      natashaskitchen
      January 16, 2014

      The cream firms up and I don’t think it would soften the layers of the spartak cake. I’m having a hard time imagining that those cake layers would work in this dessert. Reply

  • irina
    January 12, 2014

    Will skipping the 10 min baking of pretzels mess the whole thing up? Forgot to bake and already spread the cream cheese/cool whip on top. 🙁 Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      It will still be ok. It’s best to bake it, but it will still be very edible and tasty 😉 Reply

  • Kseniua
    January 3, 2014

    Hi Natasha..:) I’ve finally made this jello!!! Yumminess!:) thank you soucj for such amazing recipes!:)
    I only have a question, why did my jello go all the way under the pretzels and cream?… Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      This happens if you don’t spread your cream layer all the way to the edges. If you leave gaps at the edges, the jello has a way to go under the cream part. Also, pour the jello over the top slowly so you don’t create a hole in the cream part. I hope that helps! 🙂 Reply

      • Kseniua
        January 3, 2014

        Thank you!:) this sure helps!:) will make another oner soon !:) it’s so delicious:) Reply

  • December 30, 2013

    How far in advance can this dessert be made? We are headed out of town tomorrow for New Years and I’d like to make this tonight. So it will be in the fridge tonight, and all day tomorrow (partially in an ice chest) and I just want to make sure the pretzels won’t get soggy or anything 🙂 Thanks for your help! (I ate this at my grandma’s when I was a little girl and loved it, but haven’t had it since). Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      As long as you spread the cream cheese all the way to the edges so the jello won’t seep into the pretzels, they shouldn’t get soggy. Yes you can make it tonight 🙂 Reply

  • Tatyana t
    December 29, 2013

    Can I use Fresh raspberries or do I have to use frozen? Reply

    • Natasha
      natashaskitchen
      December 29, 2013

      That should be fine. It might take a little longer to set after its refrigerated since the frozen raspberries are nice and cold and help set the jello faster,but it will still be awesome with fresh 🙂 Reply

  • Yelena
    December 9, 2013

    Hi Natasha. I am new to ur website. and i love it. can you please tell me what kind of pretzels you use for this recipe. With salt or with out?? Reply

    • Natasha
      natashaskitchen
      December 9, 2013

      With salt. It’s weird but so delicious in this dish! Reply

  • Angelina
    December 3, 2013

    Wow, this was outstanding!!!! My cousin did this desert for Thanksgiving and it was sooo good!!! The tartness of the raspberry, creaminess of the cream and crunch of the pretzels makes the combination something more!…mmm. I want to make this myself now…Thanks for sharing the recipe! Reply

    • Natasha
      natashaskitchen
      December 3, 2013

      You’re welcome! Thanks for sharing your raspberry pretzel jello testimony ;). I’m so glad you loved it!!! 🙂 It’s also pretty easy to make! Reply

  • Nadia
    November 30, 2013

    Ummm k this dessert is DANGEROUSLY GOOD!! I used fresh strawberries!! My whole family loved it! Thnx!! I’ll be making this quite a bit from now and on!! Reply

  • Aya
    November 30, 2013

    OMG! THIS WAS SPECTACULAR!! Super easy to make and looks fancy. This is mu to-go recipe:-) love your recipe 🙂 Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      Every time I made it, we never had any leftovers at the party :). Reply

  • Me
    November 27, 2013

    im so sad, i just made this and the jello went under the cream cheese and is floating! lol, im sure it will still taste good, it just wont be as pretty. i used a steel cake pan, would that make the difference? Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      You just have to be sure that the cream cheese is spread all the way to the edges or it will sneak under. You also have to pour the jello on very slowly so it doesn’t force it’s way down. I hope that helps for next Time! Reply

  • Alla
    November 27, 2013

    Do you mean .6oz? Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      It is a 6 oz package of raspberry flavored jello. It’s the same one as in the picture. The bigger box of jello found in all grocery stores. 🙂 Reply

  • Olga
    November 25, 2013

    I just finished making this desert… My husband stood over me drooling while I was putting it in the fridge. Can’t wait to try it!!!! Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      It will be worth the wait 😉 It’s seriously addictive! Reply

  • elem
    November 15, 2013

    I was thinking of making it different and using pineapple jello and adding in frozen pineapple. What do you think? Reply

    • Natasha
      natashaskitchen
      November 15, 2013

      Hmmm I think it would taste good! Let me know how it goes! Reply

  • marzia
    November 4, 2013

    Hello Natasha
    how much does weight one stick of butter ?? I’m from Italy and ours butter sticks are from 50 gr to 500 gr 🙂
    I have to try this recipe,even if I don’t know if I’ll be able to find Jell-O…
    Thank you so much !!!
    I love your recipes <3 Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      one stick of butter is approx. 113 gr or 8 Tbsp. Hope this helps. Reply

  • Alis
    October 29, 2013

    haha i like the comments. there are just russian girl’s names… funny.
    thank you much for this recipe. Reply

    • Natasha
      natashaskitchen
      October 29, 2013

      Ha ha so true 🙂 Reply

  • Darya
    September 19, 2013

    Made it last night, absolutely LOVED it, it’s almost all gone (’nuff said). 🙂

    Thank you SO much for ALL of your wonderful recipes, Natasha! You are quite the inspiration and I’m sure I can speak for a lot of women when I say this.

    This recipe is my favorite, will definitely be making more of this in the future. 🙂 Reply

    • Natasha
      natashaskitchen
      September 19, 2013

      It’s addicting isn’t it? Thank you so much for your sweet words it means a lot to me. 🙂 Reply

  • August 30, 2013

    I made this when I lived in Slovakia 5 years ago – I made it for a potluck where, randomly, the President of SK showed up. I sneakily snapped a pic, of course.

    My tips: You can also make a crust using crushed Nilla Wafers, and I use a package of frozen raspberries added to the JellO. That’s the last step for me in the recipe, because the frozen raspberries help the hot Jello set faster.

    Everyone loves this dessert. I call it Raspberry Paradise. (Or, to use Slovak: Raspberry Raj) Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      What a cool story!! Ha! Thanks for sharing 🙂 Reply

  • August 19, 2013

    Hi, Wonderful dessert. Wondering if it will work OK if I use reduced fat or fat free CoolWhip. Thanks. Reply

    • Natasha
      natashaskitchen
      August 19, 2013

      That should work 🙂 Reply

  • Lena
    August 14, 2013

    Such a delight! But turned out a little more than expected pricewise. I only needed to get 3more items and they alone cost $9.60: pretzels, jell-o, and raspberries… Worth the expense for a big party, though. Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      I’m so glad you enjoyed it. 🙂 Reply

  • christen
    July 20, 2013

    I’ve been making this for about eighteen years now, but with strawberry jello and 10 oz frozen strawberries. Always a huge hit. We call it pretzel salad. Just a note, don’t try fat free cream cheese and cool whip, a family member did once and it was not as solid, was a bit soupy. Still tasted good though. And if you add cool whip over the top, you can decorate it for the occasion. Reply

    • Natasha
      natashaskitchen
      July 21, 2013

      Oh very good to know! Thank you!! Reply

  • July 18, 2013

    Hello Natasha! Glad to have found this recipe. Fresh raspberries are my favorite for this one, makes it even prettier and the flavor is lighter. I could use strawberries and blueberries too, as I find them less sour. Cheers and keep them coming! Reply

    • Natasha
      natashaskitchen
      July 18, 2013

      I’ve seen this done with strawberries and I think that would be great too. I definitely love using fresh raspberries when they are in season, but it’s equally nice to be able to use frozen out of season 🙂 Reply

  • Alyona
    June 27, 2013

    Hey Natash–
    Love your blog. It’s nice to know that there are simpler ways to recreate those difficult 1247192741 step russian recipes!
    My question regarding this recipe is, Did you try making this with fresh raspberries? If so, was the outcome different…better worse.. Would you recommend it?

    Thanks,
    Alyona Reply

    • Natasha
      natashaskitchen
      June 28, 2013

      You can definitely use fresh raspberries. It would probably be even prettier! 🙂 Reply

  • Rocio
    June 26, 2013

    Wow, so excited to try this! Reply

  • Olia
    June 16, 2013

    We come back to this recipe on all holidays!!! lol 🙂

    Making it now for fathers day 🙂 Reply

    • Natasha
      natashaskitchen
      June 16, 2013

      So happy to have started your tradition 🙂 that’s so awesome! Thank you for sharing that with me! Reply

  • Luba
    June 14, 2013

    Natasha, does the pretzels mixture suppose to be hard? Because when I try to spread out the cream mixture, the pretzels get stuck to the cream cheese and gets hard to spread it out .. what could I be doing wrong? Reply

    • Natasha
      natashaskitchen
      June 14, 2013

      It’s not supposed to be completely hard. It firms up as it cools in the fridge. I suggest putting heaping tbsp of the cream over the top of the pretzels to make it easier to spread out to the sides and use a spatula to even it out. Reply

  • Natalie
    May 13, 2013

    Hello Natasha! 🙂 My name is also Natasha :):):) I tried making this yumminess today and I think I kind of failed lol… I totally missed the part where it said to refrigerate for half an hour! I poured the jello and right away half of it went to the bottom to the pretzel sticks :-(…Also I had a really really hard time spreading the cream over the pretzels…the pretzels were sticking to the cream so I had a hard time covering the whole surface..Your filling looks really nice, smooth, and covered.. mine turned out wavy-ish and because of the warm-ness of the pretzels from the oven it kind of melted so it was not really spreading but yeah.. I put it in the fridge and hopefully it still turns out good 🙂 Do you have any tips on spreading the filling so it spreads nicely and evenly instead of just being stuck in one place? Sorry for writing so much I just wanted to make sure you understand the situation lol 🙂 Reply

    • Natasha
      natashaskitchen
      May 14, 2013

      I’m sorry that it was giving you trouble. My husband just made some again two days ago and it’s all gone :). Pretzels have to cool down to room temperature before putting on the cream. Also, after mixing sugar and butter with pretzels, press them in to the bottom of the baking dish. Our AC vents are on the floor so my husband placed baked pretzels on top of the vent so they would cool down faster. To spread the cream, I use cake spatula and pretzels should not stick at all. I hope it still taste great and I would love to hear from you once you’ll make it again :). Reply

  • linda
    April 26, 2013

    hi i have quetion how many days can that raspberry prezel jello cake stand for in the frige? is it good for freezing? Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      I wouldn’t freeze it, but It can sit in the fridge for up to a week! 🙂 Reply

  • Treaest
    April 23, 2013

    Thank you so much for this recipe. My step-mom was famous for this dessert. She made it with strawberries and strawberry jello, but I think raspberry sounds equally divine. People begged her to make it, all the time. When she passed away suddenly, I wondered if I’d ever find this recipe again. You made my day with this post. Thank you so much. Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      Oh that’s so awesome that you were able to find it again! 🙂 Thanks for sharing your story with me. Reply

  • elena
    April 21, 2013

    Hi Natasha,

    I was wondering what could substitute the cool whip, as we don’t have it over here in the UK? and also could you tell me how much butter the stick of butter is because again we don’t have butter sticks here in the UK to the best of my knowladge haha 🙂

    thank you Reply

    • Natasha
      natashaskitchen
      April 21, 2013

      I’ve tried with whipped cream (heavy whipping cream) and it turned out okay. One stick of butter is 8 tablespoons Reply

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