This post may contain affiliate links. Read my disclosure policy.
This raspberry pretzel jello recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance! I have zero self-control around this dish, so I was concerned about making a 13×9 -inch pyrex filled with this dreamy pretzel jello goodness, for just the two of us.
We made it last night…. it’s half gone. Try it and you’ll understand. If you have “issues” with Cool Whip, just replace it with your own whipped cream. I picked up this recipe from Tanya – a gal at our church who never fails to impress her guests with scrumptious food.
Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in refrigerator
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.
I have made this 3 thanksgivings in a row and it is a favorite
That’s so great Lesly!! I’m so happy you found a favorite!
I have tried several of these Pretzel recipes, HANDS DOWN yours is the absolute BEST!!! I used a mixture of fresh raspberries and strawberries combined……Delicious!! Also a added plus to the lovely lady who shared this recipe, I have the same dishes as your picture shows (lol) Love it all, thanks for sharing!!
My pleasure Tina! I’m happy to hear how much you love this recipe, quite the compliment. Sounds like we share the same taste, lol. Thanks for sharing your outstanding review!
Hello, I just made this dessert but I didn’t notice where you wrote to thaw the raspberries in the fridge 😳 will it still be the same if they aren’t thawed, but I placed them on the cream frozen and then poured in the jello??
Hi M, It should still work using frozen raspberries. The jello sets very quickly if using frozen but it should still work.
I made this cake so many times and everyone always loves it! Thanks for the great recipe.
You’re welcome Mari! I’m happy to hear the recipe is a hit. Thanks for sharing your excellent review!
Oh boy been cooking all week for this Ekrainian dinner party.. just did the desert the raspberry Jell-O dessert everything came out really good it’s in the fridge setting and then I realized I added the butter and sugar and the crushed pretzels press them into the pan and and I forgot to bake the bottom crust cannot believe I did that made it anyway hoping it’ll still taste good what do you think
HI Lynn, I haven’t tried it that way – hopefully you will still love it 🙂
Hi Natasha,
I really liked this recipe! Especially with the pretzels, the salty and sweet together so good! My mother made this often, I looked at her recipe to see if anything was different and other than the pretzels it is the same. I grew up during a time when Jello salads and deserts were popular, though my mother didn’t like most of them, this recipe she did and made often, instead of the pretzels she used crushed pecans. Also, sometimes she substituted with strawberry jello and fresh strawberries. I wanted to mention even though you can get gluten free pretzels, the pecans would be a gluten free option. Have to say again though made with the the pretzels, so good! Love your recipes!
Hello Elle! I’m glad to hear you enjoy the recipe. Thanks for sharing your delicious suggestions with other readers!
My cool whip cream turned out really liquidy. I tried to follow the recipe exactly. What could have caused it react like that?
HI Jessica, It’s normally not liquidy. Did the final dish set correctly? Did you thaw the cool whip according to the package instructions? I’m not sure if this applies, but it’s also important not to speed soften cream cheese in the microwave.
Mine did too!!! I hope this recipe turns out ok. The Jello liquid leaked to pretzel crust because cream cheese and cool whip was too soft. I feel like there should have been more cream cheese used and less cool whip. Oh well. Hope it tastes good even if it doesn’t look exactly beautiful.
Hi April, as long as the cream is spread all the way up against the edges of the dish, the jello should not go to the center. It is also important not to add warm jello or it can melt through the cream. I hope that helps!
I’ve made this using the Strawberry recipe but it does not call for sugar. Do you have to add the sugar?
Hi Diana, our strawberry pretzel jello also has sugar in both the cream and the crust. Maybe you are referring to a different recipe? I think it would be ok to cut down the sugar if you prefer it less sweet.
Can I use fresh raspberries?
Hi Allie, yes absolutely! 🙂
Yes I’m making this for Xmas but my Pyrex dish is 15×10 how do I adjust the recipe?
Hi Joanne, I think it would be rather thin in a 15×10 dish without increasing the recipe. Assuming your pyrex dish has 2″ tall walls, for simplicity in increasing the recipe, it would probably be easiest to do 1 1/2 times the recipe.
Can I cut the recipe half. Its only me and my husband and its a big salad then it does get soggy
I am making this to take to a gluten free home for Christmas. Is the only ingredient I have to change the pretzels to gluten free pretzels? I am not familiar with gluten free diets.
Thank you.
Hi Beth, yes that is correct since whipped topping (cool whip) is gluten free and so is jello and fruit ofcourse ;). If someone is super sensitive to gluten, you might be careful about the jello. From what I have read: Jell-O brand gelatin does not contain any gluten ingredients and Jell-O is considered to be gluten-free, but there is a possibility of cross-contamination which is why they don’t state “gluten free”
Making this and I am a little confused at the jello mixture. My jello box says to do 2 cups of boiling water then 2 cups of cool water. Your instructions only say 2 cups of boiling water (no extra cool water). What should I do for this recipe?
Hi Melissa, I do not follow the box instructions for this recipe.
Hi Natasha, if im worried about the jello being too “rubber”, how much more water can for it to set properly with the raspberries in there? I was thinking to add q additional cup of cold water.
Hi Valentina, we liked the way it set with the raspberries and it wasn’t too rubbery. I haven’t experimented otherwise. If you try that I’d love to know how you like the change!
Jello becomes “rubbery” because the hot water is not stirred long enough into the powder. When you think it is all mixed it probably is but it is not all dissolved or absorbed as a suspension. Just double your normal stirring time and the jello will be fine.
No cool water–the berries will stand in for that!
I’m making this for thanksgiving but we aren’t eating until 5pm. Would it be okay to make tonight and not it tell tomorrow evening? Will it be soggy?
Shaylie, it wont be soggy if you use cool whip, just make sure that cream portion extends to all the edges to prevent jello leaking on the pretzels. Cover and refrigerate. It will be great tomorrow evening.
Hello Natasha. I love this jello it’s so yummy. All the different flavors just make it unresistable. I have a question. The middle layer (cream) comes out soft and it’s not too set. Is that how it’s supposed to be? In your picture it looks very set but mine doesn’t come out like that. Maybe I can add in gelatin? Do you know how that would turn out?
Hi Tanya, are you making any substitutions? It will be slightly softer if you use whipped cream versus cool whip. Also, it isn’t super set – not like a mousse or a jello. It still has some creaminess factor to it since it doesn’t incorporate a gelatin in the cream part of the recipe. 🙂
Could you use regular whip cream instead of cool whip? Can’t stand cool whip 😝
Hi Cynthia, I added a note on that substitutution at the top: Cool Whip provides the best results. I have tested this recipe with whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust a bit so the crust isn’t as crisp (it’s better on day 2 when using cool whip). Also, if using whipped cream, you may wish to add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
All of our social account are listed at the top of the page if using desktop or below the recipe on mobile. Hope that helps.
I’m going to make this for Thanksgiving this year. My grandmother made this every Thanksgiving. Could this be made the day before? Or will the pretzels be too soft. I can make the day of just worried about the time it takes to set.
Hannah, it can be made the day before, that’s what I usually do 😀
Hi Natasha! I’ve tried this recipe with peach slices and jello. But this recipe is awesome!
Hello Katya! That sounds delicious! Thanks for sharing your great review with other readers!
Which sugar amount is correct?
In the opening list of ingredients it says: 1/4 c. sugar. However, in the body of the recipe, the procedure steps, 3/4 c.
Hi Beth, yes it is correct. The 1/4 cup of sugar goes into the pretzel mixture and the 3/4 cup of sugar goes into the cream cheese mixture 🙂
I don’t like any kind of fruit. How do you think this would be w/o the fruit?
Hi Jennifer, I think it would really be missing the tangyness and that layer of flavor is really nice to cut the sweetness of the cream. Are you still planning on doing the jello? If so, I would suggest using a tart jello like raspberry jello. It will still work without the berries as long as you do the jello layer but you might consider increasing the jello amount or it will be pretty thin without the fruit.
Yes, I was still gonna do jello. Thanks for the help!
You’re welcome Jennifer!