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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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  • Kim
    April 18, 2013

    I love the plate in this post. Can you tell me what it is? I’ve been searching for the perfect dishes and I think this is it! I make this recipe often with strawberries and strawberry Jell-O. Can’t wait to try it with raspberries. Also good with peaches and peach Jell-O with graham crackers is place of pretzels. Reply

    • Natasha
      natashaskitchen
      April 18, 2013

      I got the plate at Marshals, here is the link to the whole set they sell on Amazon. Reply

      • Kim
        April 19, 2013

        Thank You. 🙂 Reply

  • Inga
    April 15, 2013

    This is great! Super yummy and easy to make. Next time I will try different barry’s Reply

    • Natasha
      natashaskitchen
      April 15, 2013

      Let me know what you experiment with! I’m glad you enjoyed it! Reply

      • Inga
        June 21, 2013

        So far I tried cherrys and blueberries. Both were good. Cherry was my favorite… Reply

        • Natasha
          natashaskitchen
          June 21, 2013

          That would be great in this! And it’s the season for cherries. Yes! 🙂 Reply

  • Nastia
    April 13, 2013

    Thank you so much for this recipe! I made it couple days back and everyone loved it especially ME!! I just had trouble cutting it into pieces, mine didn’t come out looking as nice as yours, do you have a secret of some sort? Reply

    • Natasha
      natashaskitchen
      April 14, 2013

      You Kim of have to push into the pretzels to cut through them. Was it really tough or jut a little tough? Mine are usually just a little tough Reply

  • Brittany
    April 5, 2013

    Hi I’m 18 I’m cooking for 100 people tomorrow and planning on making this desert. Taking the recipe 4 times, hopefully it’ll be enough! And turns out awesomely!!! :):):):) wish me lucK!..!!.:) Reply

    • Natasha
      natashaskitchen
      April 5, 2013

      You will do great Brittany :), let me know how it goes. Reply

  • Melanie
    March 30, 2013

    Can I make this recipe ahead of time? I want to make it for Easter tomorrow but with church in the morning I don’t think I’ll have time for the jello to set if I do it tomorrow afternoon. Can I make it a day ahead? Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      It is best to make it a day ahead Melanie. Happy Easter :). Reply

  • March 28, 2013

    Super good! We went to Florida for vacation and visited some friends, who made this dessert. We totally fell in love with it and I made it last night. My husband took it to work this morning and he’s bringing an empty tray home. 🙂 I’m not much of a baker, but this totally works for me! Thanks so much! Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      You are welcome Tanya :). I always have little self control around that dessert. Reply

  • Tatyana
    March 23, 2013

    This cake is so good i made it couple times and i say it is so light I did everything by recipe directions only changed two things i used graham crackers for the crust and used less sugar and it is good with blueberry’s too… Thank you Natasha for this very tasty recipe you are an amazing cook. Reply

    • Natasha
      natashaskitchen
      March 23, 2013

      I’ll have to give your variations a try! Thank you Tanya; you are so sweet 🙂 Reply

  • Olia
    March 23, 2013

    love the pretty updated photos! 🙂
    making this tomorrow… AGAIN! lol 🙂 Reply

    • Natasha
      natashaskitchen
      March 23, 2013

      Thank you Olia; we’ve been trying to update all of our outdated and sometimes ugly pictures 🙂 Reply

  • Valentina
    March 8, 2013

    Hi Natasha,
    When I told hubby i was gonna try and make this (hes not too fond of pretzels) he was like are you sure? The whole pretzel thing kinda sounds a little skeptical to me. It turned out amazing tho and he hasnt stop asking me to make this! Thanks for the recipe! Its a keeper! 🙂 Reply

    • Natasha
      natashaskitchen
      March 8, 2013

      Awesome :), I’m glad you like the recipe Valentina. Reply

  • ssw
    March 4, 2013

    This has been one of my favorite recipes for years and years! If you are in a hurry, you can also just use one or two cans of pie filling on top instead of the fruit and jello. We use blueberry on half and cherry on the other half. Has been the preferred birthday cake for many in our family for many many years! Many people of asked for this recipe, in either variation.
    Delicious!!! Reply

    • Natasha
      natashaskitchen
      March 4, 2013

      That’s a great alternative :), thank you for sharing. I should keep that in mind when I’m pressed for time. Reply

  • Oksana.N
    March 4, 2013

    Natasha i wanted to thank you for this awesome recipe!!! I had a b day party last week and since I love all your recipes and trust they will be as yummy as they look so I decided to give this a try without any “pre party a temps” and It turned out perfect! I will be honest I was very nsure how it will taste and was skeptical of the pretzels :/ BUT it was the Hit out of all my deserts (and I had your ptichee moloko one done also) but this one was a new kind on my table and it amazed me on how EVERYONE loved it. Sooo now hubby expects it every weekend (with a lil begging of course lol)
    Thank u, thank u, thank u for zoo many delicious recipes!!! Reply

    • Natasha
      natashaskitchen
      March 4, 2013

      Awesome :), I’m glad you like the recipes. Reply

  • Alina
    February 20, 2013

    I made this dessert a few times and hubs and I both love love love it!!! But the guests never seem to be surprised by it ;/ any ideas why?!? Reply

    • Natasha
      natashaskitchen
      February 20, 2013

      Ha! Maybe they’ve already been making it too? 🙂 Reply

  • Karina
    February 19, 2013

    Oh, do you think this may work with a sugar-free sweetener instead of sugar? Reply

    • Natasha
      natashaskitchen
      February 19, 2013

      It probably won’t taste as totally awesome but you could probably make this sugar free if you had to; sugar free jello, etc. I am not a fan of artificial sweeteners so I wouldn’t do it but if you have worked with on you like, I think it could work! That’s the long way of saying yes. Reply

  • Karina
    February 19, 2013

    I like how you post a photo of all the ingredients right below the ingredient list. And then photos of different stages … awesome! Keep up the good work! Reply

    • Natasha
      natashaskitchen
      February 19, 2013

      Thank you Karina :). Reply

  • Oksana
    February 19, 2013

    Can I say double-yum? I made this recipe yesterday and was itching all night to try it and once morning came, I ate a slice for breakfast… and then a slice for lunch. Yummy – isn’t even the word to describe how addicting this stuff is! The tartness from the raspberries goes well with the sweet cream! I love it a lot! Thank you for this awesome post! 🙂 Reply

    • Natasha
      natashaskitchen
      February 19, 2013

      Ha! Now you know how I feel around this stuff 🙂 I’m glad you didn’t think I was exaggerating. lol. 😉 Reply

  • Kate
    February 1, 2013

    I recommended adding 1/2 cup less sugar to the cream cheese mixture, it’s a little too sweet. Other than that it tastes delicious , especially the baked pretzels. Thanks for this recipe! Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      Thank you for the recommendation Kate, I will try that next time 🙂 Reply

  • Alina
    December 31, 2012

    So no unflavored gelatin is needed for the white layer? Reply

    • Natasha
      natashaskitchen
      December 31, 2012

      Nope; just the ingredients mentioned 🙂 Reply

  • Vera
    December 22, 2012

    My sister-in-law made this for Thanksgiving. It was delicious. She showed me your site and I already got a chance to try out some of your recipes. Reply

    • Natasha
      natashaskitchen
      December 23, 2012

      I hope you will find some new favorites Vera 🙂 Reply

  • Diana
    December 1, 2012

    I doubled this recipe for my family of 9 people. And instead of raspberry jello I used strawberry jello:) Thanks alot for the recipe!! Definitely going into my recipe book! It’s so easy and SO delicious!! Thanks:) Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      You are welcome Diana 🙂 Reply

  • November 26, 2012

    Hahaha! Yes, I have serious issues with Cool Whip! Inferior “food” product at its best. One of my worst pet peeves is when restaurants use Cool Whip in their desserts….ESPECIALLY to dilute pastry cream. I’ve thrown out plenty of restaurants from our “go-to” just for that flub. Thundery Vally Casino Buffet, never again!
    I needed the link for this jello recipe, we made it for Thanksgiving and I’m posting about it 🙂 Reply

  • oksana
    September 23, 2012

    first of all i just gotta say…YUMMY!! MY NEW FAVORITE JELLO!!!:):):)
    o and i made it for my neices birthday party but i put them into individual little cups, it was cute 😉 Reply

    • Natasha
      natashaskitchen
      September 23, 2012

      That does sound cute to put them in individual cups. I’m so glad you liked the recipe. Reply

  • Hope
    August 4, 2012

    : ) Reply

  • Hope
    August 4, 2012

    is birds milk jello an easy recipe for teens?!?!?!?!?!?!?!?!?!?:) Reply

    • Natasha
      natashaskitchen
      August 4, 2012

      Yes as long as you follow the instructions 🙂 Reply

  • Lana
    July 28, 2012

    Hi Natasha!
    first of all thank you for this delicious recipe! Ive made it before and my family really liked it. i have one question though. i’m planning to make this for a family reunion and wanna make it in a one time use aluminum foil cake pan instead of a glass one… are there any cons to that? will the pretzel base get stuck to this kind of cake pan? should i maybe bake it for less time? what do you think? Reply

    • Natasha
      natashaskitchen
      July 28, 2012

      I have only used glass dish for this recipe in the past, but using your cake dish should not be a problem. Reply

  • Hope
    July 19, 2012

    ok thanks:) Reply

  • Hope
    July 18, 2012

    do you have any bludo (dish) like for when company comes?(not just sweets):)by the way, do u speak Russian?:) Reply

    • Natasha
      natashaskitchen
      July 18, 2012

      An easy way to search for things is to visit the recipes tab at the top and search by category; lunch, dinner, salads, etc. There is a thumbnail picture for every recipe. Have you viewed those pages? Oh and yes I do speak Russian and Ukrainian. I am most comfortable with English 😉 Reply

  • Hope
    July 18, 2012

    do you have any cakes?(besides biskvit):) Reply

    • Natasha
      natashaskitchen
      July 18, 2012

      There’s the kings cake. Also the vanilla. Cupcakes could be made into a cake. Reply

  • Hope
    July 17, 2012

    what r some very easy recipes for teens? do u have any like that? Reply

    • Natasha
      natashaskitchen
      July 17, 2012

      This raspberry pretzel jello is pretty easy and tastes AMAZING. I can’t stop eating it when I make it. Um let’s see: banana bread is pretty straight forward, spinach strawberry salad, any canapky, salsa, guacamole. Man, there’s probably too much to list. Are you looking for a specific category? Fruit salad, strawberries and cream…. the list continues! Reply

  • Hope
    July 17, 2012

    now thats hilarious!!!!!!!!!!!!!!:) me and Lana banana are cuzins so you might get a bunch of questions from us!!! Reply

    • Natasha
      natashaskitchen
      July 17, 2012

      I’m happy to hear from you both 🙂 Happy cooking! Reply

  • Hope
    July 16, 2012

    hi!I want to try your recipe!is this a hard recipe for kids? Reply

    • Natasha
      natashaskitchen
      July 16, 2012

      Kids can help but definitely need supervision since it requires the stove top and the oven. Reply

      • lana banana
        July 16, 2012

        haha thats fuunny but what if we’re like teens???(: Reply

        • Natasha
          natashaskitchen
          July 16, 2012

          Not all teens are created equal. When we were teenagers, my best friend and I used to burn even simple foods from a box (rice-a-roni). I’d say, keep a fire extinguisher on hand. lol. Reply

          • lana banana
            July 17, 2012

            hahahahaha…. now that made my day cuz that is very funny..(:

  • Sarah
    July 12, 2012

    I really liked this recipe…however when I poured in the Jell-O, it mustve seeped through the “holes” in the coolwhip or from the side…and some of the Jell-O (in liquid form) ended up going to the bottom of the pan and made the pretzels kind of soggy. Is there a way this can be avoided? Reply

    • Natasha
      natashaskitchen
      July 12, 2012

      Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. Hope this helps 🙂 Reply

  • Dina
    June 21, 2012

    I was impressed how the salty pretzels went good with this desert. I’m a type a person that picks salt off the pretzels cause its salty but the sweet jello and everything else balances off. I made this with Strawberry jello and fresh strawberrys. My husband and toddler loved this. My sister was making this recipe when I was. She didn’t seal the edges of the 2nd layer and when she was ready to pour the jello it ALL leaked on the sides down to the pretzels softening them. Thanks for he recipe. This was soo good and easy to make. Reply

    • Natasha
      natashaskitchen
      June 21, 2012

      That’s a very good tip. I haven’t had that trouble with the pretzels getting soft, but maybe I just haven’t been paying attention. 🙂 I’ll add your tip to the recipe. Thank you! Reply

  • Anna
    June 17, 2012

    I want to make this but was wondering if I can use salty pretzels or do I have to a special kind? Reply

    • Natasha
      natashaskitchen
      June 17, 2012

      Just regular salty pretzels 🙂 Reply

  • Liya
    May 29, 2012

    Made this twice now and love it! Hubby and the kids take care of it same day 🙂 Thanks for such awesome reciepes! Reply

    • Natasha
      natashaskitchen
      May 29, 2012

      I’m so happy your whole family enjoys it. I like how you put it; “they take care of it” in one day. Haha 😉 Reply

  • Natasha
    May 15, 2012

    Natasha, have you tried adding pecans to the pretzel/ butter mixture? It’s delicious!!!! Reply

    • Natasha
      natashaskitchen
      May 15, 2012

      No, but I will now! That does sound great. Thank you so much Natasha! Reply

  • Carol
    April 24, 2012

    This dessert is so good! The only thing I’d like to try differently is to run the raspberries through cheese cloth to help illuminate some of the seeds. Ibises raspberries from our garden and they were a bit seedy, if you will. Love the combo of flavora though! So good! Thank you for sharing ! Reply

    • Natasha
      natashaskitchen
      April 24, 2012

      Carol, you can also try strawberries. As long as it’s a fruit that has some tartness to it. Blueberries don’t taste quite as good. Reply

  • kata
    April 16, 2012

    love the whipping cream with the jello but i like to make gramcrackers at the bottom. its just crushed gramcrakers and melted and cooled butter mixed with the crushed gramcrackers. then just make a layer at the bottom. delicious stuff. thanks for the ideas. i sometimes struggle with ideas but this helps its awsome! thank u:):) Reply

    • Natasha
      natashaskitchen
      April 16, 2012

      Oh gram crackers sounds nice; it’s probably a more consistent crust, it just won’t have anything salty in it like the pretzels. Reply

  • Natasha
    April 12, 2012

    Thank you:) Reply

  • Natasha
    April 11, 2012

    My choice would be strawberries or raspberries, they give some extra taste in my opinion. And it is so addictive, especially since I’m craving sweets most of the time:) (I’m 19 weeks pregnant:)) Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      Awwww! Congratulations!! I guess you’ll be finding out soon if you’re having a boy or girl. God bless you in your pregnancy! Reply

  • Natasha
    April 11, 2012

    My fave dessert. I can probably eat the whole thing by myself, but I restrict myself from doing so, lol…. I also made it with strawberries and blueberries, something different but tAsty:) Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      Natasha, which do you like best; strawberries, raspberries or blueberries? Isn’t it just so incredibly addictive? Reply

  • Tavita
    March 26, 2012

    Hello!

    My friend just brought this dish to my welcome baby shower. It was a hit! Everyone absolutely loved it. I have never tasted anything like it before. All in all, I was impressed (and surprised by the pretzels) and grateful that my friend sent me to your site.

    I’m looking forward to borrowing many more of your recipes. 🙂 Reply

    • Natasha
      natashaskitchen
      March 26, 2012

      That’s wonderful! Thank you and welcome to the site!! 🙂 Reply

  • Alla
    March 10, 2012

    Made this tonight…. it was delicious!!!! A great dessert for kids and adults! Thank you! Reply

    • Natasha
      natashaskitchen
      March 10, 2012

      Alla, it’s one of my favorites! Thank you 🙂 Reply

  • Lana
    February 6, 2012

    Can I use fresh raspberries instead of frozen? Reply

    • Natasha
      natashaskitchen
      February 6, 2012

      That should be fine; it would just take a little longer for the jello to set in the fridge. Reply

  • emma
    January 27, 2012

    So good! thanx hon Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      You are welcome Emma :). Reply

  • Liliya
    January 25, 2012

    Love your recipes, have been using them for the past 4 months (that’s when my friend told me about it). Everything is soooo good and I just have one question for you Natasha. How do you stay skiny and look so good with all this food??? I just had my baby and need to loose a few more pounds (well like 20 :() but I love your site and make all this food and then what do I do??? Any tips??? Keep up the good, hard work 🙂 Reply

    • Natasha
      natashaskitchen
      January 25, 2012

      Thank you 🙂 I am really glad you enjoy the site. To be very honest, I lost alot of weight through breast feeding (14 months!). At one point I looked “too thin” (not good) but then my body balanced out. Anyway, that was effective for me. I’m not a very good role model in terms of exercise or diet advice (not much self control in that arena). Reply

  • Inna
    January 14, 2012

    Where can I find a package of jello that is 6oz? Normal boxes are .6oz I believe. Should I use 10 of those boxes then? Reply

    • Natasha
      natashaskitchen
      January 14, 2012

      Normal boxes are 6 ounces each. The smaller packages of jello are 3 oz and the larger are 6 oz. You can either buy two smaller ones or 1 larger one. Reply

  • Tanya
    January 8, 2012

    Thanks for the recipe! This dish is absolutely amazing! Reply

  • Inna
    December 17, 2011

    When I was little my mom would make this dessert very often for us! I have a question though: do you use salted or unsalted pretzels? My mom would always find unsalted ones but it looks like you used salted ones here! I love your blog! Keep up the good work:) Reply

    • Natasha
      natashaskitchen
      December 17, 2011

      I always use the salted ones. I like the sweet, salty and sour combination. Thank you Inna 🙂 Reply

  • Anna
    December 1, 2011

    Great Great dessert! My mother loved it and usually she’s very picky eater… Love the combination only going to do less creme next time, for me it’s a little too much 🙂 Thank you! Reply

  • Vadim
    December 1, 2011

    This is my favorite jello, i always end up eating more of it than i should. Thanks for the post. Reply

  • Vita
    October 26, 2011

    First of, i LOVE your blog! I have tried sooo many food already and i loved them all!!
    I have made the jello a couple of times and my whole family absolutely loves it! And its so easy to make!! I passed it down to my 2 sisters and now they make it all the time! Thanks so much!!! Reply

  • Irina
    September 13, 2011

    I made this a few days ago and my husband and I really like it! The only thing is that the jello with raspberries seems to be a bit too sour for our taste buds. So I think next time I might substitute it with a different flavor of jello and maybe no fruits 🙂 Thanks for the recipe. Reply

    • Natasha
      September 13, 2011

      I love the sour/sweet/salty combo but if the sour is too sour for you, try strawberries. I’ve seen some variations online using strawberries. Reply

      • Irina
        October 7, 2011

        That sounds like a good substitute 🙂
        My husband really loved the pretzel layer, he said he would eat a cake just made out of that! Reply

  • Lena M
    September 12, 2011

    Natasha, I made this twice already in the past week; first time, just for my husband & I and the second time was for yesterday’s Bible study group and everyone loved it so thank you so much for posting the recipe. My only thing is, both times the cream cheese filling seems a bit more runny then it probably should even after all the refrigeration before the jello and after the jello is added. As soon as you cut into it and try to place a piece on a plate, it falls apart as if the jello is weighing it down and it comes out of every side. Do you by any chance have any suggestions on this? Reply

    • Natasha
      September 12, 2011

      Personally, the only time I had that problem was when I tried to substitute the cool whip with real whipped whipping cream – it was too soft and didn’t hold up well. (I don’t recommend substituting). I’ve had a couple people ask me similar questions: Make sure it’s the large 6oz package of jello and add 2 cups boiling water (it’s NOT according to the directions on the package).Otherwise the jello will be too runny and heavy. Hope that answers your question. P.S. glad you liked it 🙂 Reply

  • olena
    August 31, 2011

    hello i have a quick question.. does the pretzel/butter mixture always get so stuck to the bottom? i made it a few times and it always gets stuck that i have to scrape it off when cutting into pieces and it doesnt stay in one piece anymore so its not as pretty when serving :/ any ideas what might help? maybe im doing something wrong or maybe its like that for everyone? Reply

    • Natasha
      August 31, 2011

      It does stick somewhat to the bottom and you have to push the knife through pretty hard when cutting into the pretzels, but I haven’t had too much trouble with it sticking to the bottom. Are you using a glass pan? . Reply

      • Olena
        September 1, 2011

        Yes I was using a glass pan also, I guess maybe it just sticks no matter what 🙂 thanks for the reply. At least now I know I’m not doing anything wrong 🙂 Reply

  • Lena
    July 10, 2011

    Hi, yea I made this today for a party, and everyone loved it, some people asked for a recipe. No I used the right amount, it just maybe the cheese wasn’t all the way to the edge or, not enough fridge time, because i heard it go through one crack when i was pouring it in. It didn’t do that last time. Oh well it was still good. Thanks for the recipe. I’ll be making it soon again. Reply

  • Lena
    July 8, 2011

    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 Reply

    • Natasha
      July 9, 2011

      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. Reply

      • Olga
        May 22, 2012

        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. Reply

        • Jackie
          July 14, 2013

          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! Reply

          • Natasha
            natashaskitchen
            July 14, 2013

            Very true. Thank you!! 🙂

  • Olya
    July 1, 2011

    Natasha, in regards to measuring pretzels, is that two cups of crushed pretzels or whole? Reply

    • Natasha
      July 1, 2011

      Whole pretzels. It works well with 2 1/4 cup whole pretzels too. It doesn’t have to be exact 🙂 Reply

  • Katya
    June 16, 2011

    By far.. BEST. DESSERT.EVER.!!!!!! Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      Thank you Katya :). Reply

  • Alicia
    June 3, 2011

    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??? Reply

    • Natasha
      June 3, 2011

      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. Reply

  • May 31, 2011

    In the process of making this right now… can’t wait to try it! 🙂 Reply

  • Tanya
    May 4, 2011

    Are the pretzels salted? Reply

    • Natasha
      May 4, 2011

      Yes, just regular salted pretzels. I bought the little pretzel sticks. Reply

      • Tanya
        May 4, 2011

        Does the sugar counteract the salt of the pretzels in that layer? Reply

        • Natasha
          May 4, 2011

          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! Reply

          • Tanya
            June 3, 2011

            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 🙂

  • Lyuba
    May 1, 2011

    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 Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      You are welcome Lyuba, I will try this recipe with strawberries next time :). Reply

  • cook
    April 23, 2011

    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. Reply

  • Nadya
    April 21, 2011

    What size bag did you use for the frozen raspberries? I’m finding various sizes at the store. Reply

  • jessica
    April 19, 2011

    is the jello going to the lumpy or still in liquid when you pour it over the frosting? Reply

    • Natasha
      April 19, 2011

      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 🙂 Reply

  • irina
    April 19, 2011

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      This dessert will go fast at Easter table :). Reply

  • Olga
    April 18, 2011

    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! Reply

    • Natasha
      April 18, 2011

      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! Reply

  • Galina
    April 16, 2011

    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! Reply

  • Elena
    April 15, 2011

    Natasha, do you have a good chocolate cake recipe? Thanks : ) Reply

    • Natasha
      April 15, 2011

      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. Reply

  • April 15, 2011

    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! Reply

    • Natasha
      April 15, 2011

      It really wasn’t difficult at all. We finished our jello in less than 3 days (me & my husband) – it’s soo good! Reply

  • Natasha
    April 15, 2011

    Your sweet Nastasha Thanks a bunch looking forward to it! Reply

  • Natasha
    April 14, 2011

    Can you plez post more asian recipes like chicken teriyaki or so other? Reply

    • Natasha
      April 14, 2011

      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! Reply

  • Rachel
    April 14, 2011

    Do you have any more cake recipes like NAPOLEON TORTE? thanks! Reply

    • Natasha
      April 14, 2011

      Someone did send me a recipe for their “famous napolean torte” and It’s on my to-do list, so check back. Reply

  • Debra
    April 13, 2011

    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? Reply

    • Natasha
      April 13, 2011

      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? Reply

      • Debra
        April 13, 2011

        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”. Reply

        • Joe in N Calif
          April 14, 2011

          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. Reply

  • Galina
    April 12, 2011

    that looks delicious! I want to make it Reply

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