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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.
I Love this recipe! Im not a big fan of crust so i make mine upside with the jello on the bottom. For the top I crush the pretzels, mix with butter then place on a cookie sheet in the oven at 350 for ten minutes. After I sprinkle them on the top just enough to cover the cream cheese mixture… SOOO GOOD
Hi Brittany! Thank you for sharing your process with us. That is clever. 🙂
Is 1 bag of berries enough? I was thinking about adding 2 10 ounce bags, but maybe that’s too much?
Thanks
Hi Lynn! This recipe was tested using 12 ounces of raspberries. I think a 10-ounce bag of raspberries would be just fine but two bags would be too much. I don’t know if there would be enough jello to provide structure and hold that many berries together but if you try it, let us know how it turns out.
Could you tell me if this is a gluten free recipe? Or how to make it gluten free?
Hi Kelly, if someone is super sensitive to gluten, you might be careful about the jello. From what I have read: Jell-O brand gelatin does not contain any gluten ingredients and Jell-O is considered to be gluten-free, but there is a possibility of cross-contamination which is why they don’t state “gluten free
You would also need to make sure the pretzels you are using are gluten free.
THE BEST ever hands down! I have tried multiple recipes none of which ever turned out! I make this – I am not kidding…ever two weeks or so. My family loves it as do I! THANK YOU
You’re very welcome! I’m so glad to hear that. 🙂
I lost your recipe for white cake mix ( boxed ) and pineapples 🍍 crushed. If I remember correctly all I actually need are those 2 ingredients. I want to make this for our Hawaii party. Please text me your recipe. Thank you so much. I love your blog.
Hi Rebecca, are you sure it was from my website? I don’t think I have a pineapple cake recipe or something that sounds like that. Feel free to go browse through my website, go-to recipes and click desserts if you can find them there.
Hi…Can i refrigerated the preztel crust than baked it? Thanks 😊
Hi Angie, I haven’t tried refrigerating that alone. I worry it will get soggy. If you test it thought, I’d love to know how you like that.
I was super excited to make this for a company luncheon and it was ok. Pretzel crust was not well received. Next time, I would sub. It for a different crust recipe.
Hi Chris, I’m sorry to hear that. This is usually one of the potluck favorites. Do you think something went wrong with the crust? Pretzel crust is pretty typical for a pretzel jello. You might also watch the video tutorial we created for our Strawberry Pretzel Jello which may help.
I’ve made this type of recipe over the years, but your is hands-down the best. I got rid of my other ones and just have yours now. Thanks for your detailed, clear instructions.
I’m so glad you found a favorite recipe on my site, Linda! Thank you so much for sharing that with me.
Best dessert, always a hit in every party
Thank you, that’s awesome!
So the recipe says its best with cool whip, but if you’re using heavy whipping cream to add sugar to sweeten the cream up. The instructions using the cool whip also add the sugar, however. So do I add sugar to the cool whip or not???
Hi Allie, the instructions are correct and we do add the sugar to sweeten the cream cheese portion, otherwise it would taste strongly of cream cheese.
Can you use fresh rasberies? Will the jello still refrigerate the same? I see in the description you used frozen, thawed rasberries…
Hi Karina, we preferred it frozen but fresh will work also. Make sure the raspberries are not wet.
It works awesome with fresh raspberries too!
Thank you for sharing that Oksana!
I forgot to add the sugar to the butter for the pretzels. Will it still work? Is that why it does not seem firm or is that how it would be normally? Thank you!
Hi Kim, the sugar acts as a glue to keep the pretzels together and helps form it into a crust.
I have made this recipe at least a dozen times, it is always a hit with adults and kids. It’s so easy my husband can make it and has.
That’s so great! It sounds like you have a new favorite!
I lovelovelove this recipe. Could t be made with cherry jello and canned cherries as well??
Hi Cherry, I haven’t tested that to advise. If you experiment please let me know how you like the recipe.
I came to search the comments to see whether you had made it with cherries. I am going to experiment tomorrow by using cherry Jell-O and frozen cherries, cut in half, and then returned to the freezer until I make the Jell-O layer. That’s how the raspberries thicken the Jell-O, so I thought this might work the same way. I also thought about using almonds instead of pecans in the crust but not sure how well that will work. I love watching your videos and the recipes that I have made from them!
Hi Shelley! Great idea. Let us know how it turns out with cherry.
Can this dessert be made 2 days ahead? Or will the pretzels be soggy by thanksgiving?
Hi Valeria, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
Can you make this dish without using the fruit in the jello? I cannot have the seeds in the fruit but would still love to make this dish and be able to eat it.
Hi Kim, I’m sure a layer of jello will work althought we love it with the fruit!
I have made the strawberry one many times. We put the strawberries in the cooled jello and refrigerate it till it just starts to set and then we spread it on the cream cheese layer and we don’t get soggy crust. Just a note to help out.
Thank you so much for sharing that with us Patricia!
This is a very tasty dessert. I chose this one as it had 5 stars but I had a feeling when making it that 12 oz raspberries wouldnt be enough and turns out it’s not enough. There’s so much just jello part with no berries in it. After looking at other similar recipes they almost all use 2 to 4 cups of raspberries. Next time I will be using two bags of raspberries.
HI Mary, did you make sure to make the jello per the recipe and not per the box instructions? That would result in more jello and could throw the proportions off.
I love this dish! I don’t thaw the raspberries though I add them to the jello and it helps it to cool off faster then pour it right on the cream cheese when it’s cooled down
That is really smart! I love that quick shortcut. Thanks for sharing!
This dessert is sooooo delicious! Last week I made the strawberry one and today I made the raspberry. I used gluten free pretzel sticks and it came out amazing! My family devoured it! Next time I’m making two dishes so we can hopefully have leftovers!
I’m so happy you enjoyed that Yvette! Thank you for sharing that with us!
I made it today!!! It is absolutely delicious. Husband said it is the best thing he ever tried, flavors are perfect!!!
Thank you 😘
You’re welcome! I’m so happy you enjoyed it, Natalya!
I’m planning to make this for our Christmas party for the first time and I’m wondering can I make this 2 days before or will it be too soggy? I’m hosting and have a lot of cooking to accomplish in a short amount of time.
We’ve had it in the fridge up to 3 days, but I think the pretzels are the most crisp for the first couple of days. I haven’t tested it beyond that.
Hi Natasha, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.