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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.
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 !
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.
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:):)
Oh gram crackers sounds nice; it’s probably a more consistent crust, it just won’t have anything salty in it like the pretzels.
Thank you:)
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:))
Awwww! Congratulations!! I guess you’ll be finding out soon if you’re having a boy or girl. God bless you in your pregnancy!
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:)
Natasha, which do you like best; strawberries, raspberries or blueberries? Isn’t it just so incredibly addictive?
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. 🙂
That’s wonderful! Thank you and welcome to the site!! 🙂
Made this tonight…. it was delicious!!!! A great dessert for kids and adults! Thank you!
Alla, it’s one of my favorites! Thank you 🙂
Can I use fresh raspberries instead of frozen?
That should be fine; it would just take a little longer for the jello to set in the fridge.
So good! thanx hon
You are welcome Emma :).
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 🙂
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).
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?
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.
Thanks for the recipe! This dish is absolutely amazing!
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:)
I always use the salted ones. I like the sweet, salty and sour combination. Thank you Inna 🙂
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!
This is my favorite jello, i always end up eating more of it than i should. Thanks for the post.
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!!!
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.
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.
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!
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?
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 🙂
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?
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? .
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 🙂
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.