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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.
Very good recipe, we loved it but I dont know why the jello leaks through into pretzels, is there a way to prevent it? Thanks I did put it into fridge for like 30 min
Did you use the large box of jello with the amount of water in the recipe instead of what it says on the box? I have never had that problem. That’s all I could think it might be if you refrigerated the white layer before putting the jello on.
I had the same problem when I accidentally sprayed cooking spray on the dish. A lot of the jello sipped through. It never happens otherwise.
the key to keeping the pretzels from getting soggy is the cream cheese layer must completely be touching all the sides. If you don’t do this the jello will seep thru. Have been making this dessert for more than 30 years. It is a family favorite that must be made when they come home to visit!
Very true. Thank you!! 🙂
Natasha, in regards to measuring pretzels, is that two cups of crushed pretzels or whole?
Whole pretzels. It works well with 2 1/4 cup whole pretzels too. It doesn’t have to be exact 🙂
By far.. BEST. DESSERT.EVER.!!!!!!
Thank you Katya :).
Hi, Thanks for your website.
Does Jello have to be liquid when I will be pouring it? Wont it blend with the cream cheese/whip cream???
If you make it according to the recipe it will not blend. It should still be liquid and you should refrigerate the cream after it is in the dish.
In the process of making this right now… can’t wait to try it! 🙂
Are the pretzels salted?
Yes, just regular salted pretzels. I bought the little pretzel sticks.
Does the sugar counteract the salt of the pretzels in that layer?
It’s an amazing mix of flavors – trust me you will love it! It’s sweet, sour and has a hint of salt from the pretzels. It’s hard to describe it but it’s soooo good!
I finally made it! My sisters said it was the best desert they ever tasted. They couldn’t stop eating it hehe. Thanks for the recipe 🙂
Hi Natasha
Just wanted to say i made this last night and it was amazing very good and easy recepie, i did replace rasberries with straberries that also tastes amazing. thanks for this recepie. You inspire me to cook more ukrainian food.. Thanks
You are welcome Lyuba, I will try this recipe with strawberries next time :).
Hi Natasha,
I try your receipts time from time and they are delisious. I will for sure try this one next week, as I am in a process of making a Napoleon torte right now. ))) Maybe you would like the one I am trying http://www.kyxarka.ru/news/1169.html Keep up a good job.
What size bag did you use for the frozen raspberries? I’m finding various sizes at the store.
I think it was 16 oz
is the jello going to the lumpy or still in liquid when you pour it over the frosting?
If you put the raspberries in the jello before you pour it over the frosting, it starts to get lumpy, unless you pour it right after you mix in the raspberries, since the raspberries are cold. To be on the safe side, you can pour the jello and then drop the raspberries evenly over the jello so it’s not lumpy. Mine got a little lumpy because I was photographing and not pouring it right after I added the raspberries, but it still tasted amazing and looked fine to me 🙂
Love that dessert…it’s a must try for this Easter.
yes……..I can hardly wait till you post that Napolean Torte…..I don’t have a recipe for it and can’t find one. So Natasha please hurry and whip one up. 🙂
This dessert will go fast at Easter table :).
I made this a few days ago for tea party I had with a few friends and at first everyone kinda gave it the “not-so-sure” look but after they all tried it, they were amazed how delicious it was! 🙂 thanks for the recipe! I’ve tried it before at a potluck and liked it a lot, but never came accross the recipe so I was excited to see u post this! thanks again 🙂
P.S. keep up the good work 😉 ur insipiring me to fall in love with cooking!
I’m glad it was a hit at your tea party – this would be a nice dish at a tea party. It’s pretty and delicious!
Natasha, I made this recipe a few days ago and absolutely LOVED IT! So did everyone in my family! You’re right, it makes your taste buds ‘dance’ with the different flavors. Will definitely be making again!
So glad to hear that. It’s a crowd pleaser for sure!
Natasha, do you have a good chocolate cake recipe? Thanks : )
My husband isn’t a big fan of chocolate cake, but The Korolevsky cake has a chocolate layer in it – you could just make a double chocolate layer cake, but besides that, I don’t have anything that’s fully chocolate.
Aww this sounds divine! The combination of creamy filling, refreshing berries and crunchy pretzel crust sounds addictive! I should try this some day – it doesn’t sound like a very time-consuming recipe!
It really wasn’t difficult at all. We finished our jello in less than 3 days (me & my husband) – it’s soo good!
Your sweet Nastasha Thanks a bunch looking forward to it!
Can you plez post more asian recipes like chicken teriyaki or so other?
I have a nice recipe for beef stir fry. I’ll try to post it soon. It’s also on my to-do list. Yes, my to-do list is getting long, but it will get done!
Do you have any more cake recipes like NAPOLEON TORTE? thanks!
Someone did send me a recipe for their “famous napolean torte” and It’s on my to-do list, so check back.
Thanks for posting this recipe. I am Ukrainian and for Easter we always have a version of this made with strawberries and strawberry jello along with all our traditional foods like paska, babka, kovbassa, yeyechnik, poppyseed rolls and nutrolls, hrin, ham of course, other salads, and sometimes stuffed cabbage . I will try your version this year. I was hoping you might post your recipe for paska?
My mom makes paska – I’ll have to talk to her about that. What is babka? Also what is yeyechnik? Maybe we call it something else?
Babka is similar to paska-it is a bit sweeter than paska with a rich yellow color due to adding a lot of eggs to the dough. It can contain orange peel, lemon peel and raisins and it is usually baked in a small diameter but tall coffee can. It is iced with a confectioner’s sugar mixed with lemon juice glaze on the top. “Yeyechnik” — My spelling may be off–in English we call it “egg-cheese”. You make it by placing a lot of eggs in a double boiler and adding milk. You cook it until the eggs curdle sort of like scrambled eggs. Then you place the mixture into a cheescloth bag and tie the top. You then place it between two boards and weight it with bricks and let the whey drain out. Then you eat it cold (room temp too) and slice it. It is great with the ham and kovbassa because it’s somewhat bland in comparison to the rich and spicy meats and hrin. I think Slovaks or Hungarians make something similar and call it “hrudka”.
Debra, what you are calling paska I learned as kulich.
And paska, also called cheese paska, is a rich, sweet spread made with cream, eggs, cream and farmers cheese, and golden raisins.
As a side – kulich makes WONDERFUL french toast on Easter morning. Just the thing to fortify yourself before scraping wax off of the floor of the church. And scraping it is better than having to iron it out of carpeting.
that looks delicious! I want to make it