Raspberry Pretzel Jello
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.
Raspberry Pretzel Jello
- 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
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.
Read comments/reviewsAdd comment/review
Is it ok if the pretzels are salted?
Yes, I always use salty pretzels. They add great flavor. I love the sweet, salty combination. 🙂
The Jello box instructions actually say to add 2 additional cups of cold water after you mix the gelatin with the boiling water. Do you intentionally skip this step?
Yes I do intentionally skip that and I don’t make it according to the package instructions.
Why don’t you add cold water to the jello mix? It feels like to little jello with only 2 cups.
The desert slices and holds together better with a thicker jello.
Do you drain the the raspberries?
If they have accumulated alot of juice, then yes, unless you want to stir it into the jello which would be fine too.
Have you tries this with fresh, rather than frozen, berries? Any concerns with doing so?
You can use fresh berries. Just make sure they aren’t overripe. They will work great 🙂
I made the raspberry jello salad. its setting in the fridge, but the jello is leaking into the pretzels. What do i do? Did i ruin it?
That happens if you have gaps in the cream part and it didn’t extend all the way to the edges. I don’t think there’s a good way to fix it at this point. I think it’s still going to be edible and tasty though, but for next time, be sure you spread the cream part all the way to the edges without spaces between the cream and the dish.
I almost had same problem but by the time i poured my jello it was already halfway jello like so it didnt leak. 🙂
I made this and the pretzel part was really stuck to the bottom of the pan, made it hard to serve. Is there something I’m doing wrong? Using a glass dish. Any suggestions?
Are you using the same amount of butter that the recipe calls for? Also, it helps if you don’t crush the pretzels up too finely. Ideally, there should still be some small pieces of pretzel in the mixture. I hope that helps!
Hi Natasha what is cool whip? is it same as whipping cream?
Zoe, cool whip is not the same as whipping cream. Cool whip doesn’t have any dairy in it while whipping cream does. I tried using whipping cream once but pretzels end up being soggy so cool whip is what I recommend for this recipe. Hope this helps :).
Thank you Natasha! I manage to import some cool whip in by hand carry! will try this recipe soon!!
thanks Natasha! I manage to find cool whip and it is so worth the search!! this recipe is a keeper!! Big thanks!
I’m so happy to hear that! Thanks Zoe 🙂
This is my favorite!! Thank you so much for the recipe!!
You’re so welcome 🙂
i used crushed white chocolate covered pretzels no need to cook (dont add butter or sugar)
Thanks for the tip Valerie, I should give your version a try :).
I made this raspberry pretzel jello for church event I was amazed everybody liked it, they said its so yummy. Thank you very much for posting this recipe.
I’m so happy to hear that! It’s definitely a church potluck favorite in our church also!
I have made this recipe so many times I can not even count. I get requests to make it for almost all the holidays/celebrations we have. Our family is yet to get tired of it! Thanks so much!!!!
Thank you for such a great review Olga, I love reading comments like these and you are very welcome :).
I want to double the recipe, was wondering if you ever have and used same size dish, if it would all fit?
I don’t think it would fit in the same size dish. I’d definitely recommend making it in two separate dishes.
You have the best Jello recipe ever.
OMG being super cautious with dessert portions all my life, well not TODAY! I could not STOP myself from eating more then one portion and hoping I won’t go into a diabetic comma from all the sweet goodness.
I think at the end of the recipe you should add-VERY ADDICTING 🙂
Definitely hope you don’t go into a diabetic comma! :-O. I agree this dessert is ultra addicting. I have the same problem when I make it that’s why I only make it for parties where I can’t eat half of it 🙂
It’s cool idea and all for ‘housewives’ that don’t know how to cook but I think it would be just awesome that if you had a recipe from scratch to make it more challenging, just saying
Do you mean the same concept as this recipe only all from scratch?
I’ve made the strawberry pretzel dish multiple times over the past 30 years. It’s what everyone wants me to bring to pot lucks. I made the raspberry one and O M Geee….so amazing! I had always put the crushed pretzels in the dish and poured the melted butter over and mixed it in the pan. Adding it to the butter in the saucepan made a big, better difference. Wow, so good. Took it potluck and it was the 1st thing completely gone! Thank you!
I’m so happy it’s been a big success for you! Thanks so much for sharing your awesome review 🙂
Made this tonight as a practice for my sons birthday and my family loved it. I did a combo of this recipe with the cream layer from the new peaches and cream recipe. So good!!!
That sounds really really good! Thank you so much for sharing that with me.
This one made me and my family to fly!!!Thank you so much Natasha…
I’m so happy to hear that. Thank you for sharing that with me 🙂
can you use fresh raspberries?
Yes Pierre, fresh raspberries would work as well. Let me know how it works out :).
This is so DELICIOUS! I brought it to 7E and everyone LOVED IT!!! Thank you so much for an amazing recipe! xoxo
I’m so happy you all loved it! Please say hello to everyone for me. I miss you all! 🙂
I’ve made this recipe probably 20 times within the last couple of years and will be making it again for Christmas! It’s super easy and extraordinarily delicious. Oh, I’ve found this awesome tasting, healthy “cool whip” it’s called TruWhip – you should give it a whirl. 🙂
Where do you buy the truwhip? I do want to try a healthier substitute! Thank you so much 🙂
I buy it at Kroger in the natural/organic section, but I’m sure they sell it at Whole Foods or Fresh Market too. Merry Christmas!
Thank you so much Tiffany! 🙂
Can u email me this recipe I just subscribed. Raspberry pretzel
Sure 🙂 At the bottom of the post where the social sharing icons are, the one on the far right is green. You can click on that and email any recipe :). I hope that helps and thanks for subscribing 🙂
My first time commenting so I just wanted to say that I really enjoy your blog and recipes. You do a very good job and I love how organized and easy to find everything is. I have a question about this pretzel jello dessert: Can I use beaten heavy whip instead of the cool whip? Will it still be ok? Thanks!
Welcome Luba, I’ve tried beaten heavy whip before and it works good but pretzels tend to get soft if you don’t eat the jello soon. Hope this helps :).
Thank you! I think I’ll just go with the cool whip, just to be on the safe side although the heavy cream seems more natural.
Some of my readers have mentioned that natural cool whip is sold in some natural food stores. You might keep an eye out for it.
Do you think a similar pretzel jello can be made using blueberries? Is there such a thing as blueberry jello? Thanks!
You can definitely use blueberries or whatever berries you wish. I like the raspberries or strawberries best because it adds a little tartness to the top so you have a little sour, a little sweet and a little salty in the mix and the combination is phenomenal! 🙂
I love this dessert. My family used to have it for every occasion, and I am trying to add it to our Thanksgiving tradition. I have one question: Do you HAVE to bake the pretzel mixture? Fate has been cruel to me and my oven broke TODAY…the day before Thanksgiving. Thankfully, I’m not doing it at my house this year and Most all of the dishes I’m making are stove top dishes…except for this one. I just wanted to know if I have to bake it. If I do, I will drive across town, use my friends oven just to bake it, and then come home to do the rest, but if I don’t have to, then that would be awesome. I want this to by yummy, though. No one thinks pretzels and jello are a good idea, except I KNOW they are! I want it understood that this is delicious!HELP!
Hi Anna, sorry I didn’t reply sooner. I’ve been doing my best to be timely since I know Thanksgiving is such a BIG DEAL :). I have only ever baked the pretzels in. I think it may be too buttery and grainy if the pretzel portion isn’t baked. Sorry, I wish I could tell you otherwise. That is a major bummer that the oven broke :(.
No worries, Natasha! Thanks for your reply! I ran over to my friend’s house and baked them. It was nice and we just enjoyed a glass of wine while they baked, then I split. 🙂 I think it does truly make a difference, after seeing them prior and seeing them baked. So…if anyone else ever has an oven emergency while they are trying to make this recipe, my guess is that it might work functionally, but won’t be as good. Just my opinion! Thanks for putting this recipe out for the masses…it is one of my very favorites EVER. 🙂 And thanks, again, for replying! I’m a new subscriber!
Anna, welcome to the blog! Thank you for subscribing! 🙂 I hope you have an awesome dinner and Happy Thanksgiving!!
I love this recipe! Since it was such a hit last year, I am making it again this year for Thanksgivng. The step by step pictures you posted are so helpful and make this an easy dish to make.
It’s sounding like this dish is becoming a tradition? That’s the coolest thing ever! Thanks so much for the great review 🙂
We made this last year and it was such a hit. We’ll be making it again tomorrow for Thanksgiving on Thursday.
That is wonderful! It’s always a crowd favorite in our circles too. I’m so happy you like the recipe and Happy Thanksgiving!
Made this tons of time 🙂 Thx for the recipe once again but wanted to ask why does sometimes the pretzels turn out hard and sometimes kinda soft and moist
I think it depends on if the jello seeps down into the pretzels. Make sure you spread the white cream part all the way to the edges so you don’t allow the jello to sneak down into the pretzels.
I love love this jello. My husband especially
Ooh definitely, this is one of my favorites! 🙂
I’m just confused as to why it says preheat the oven to 350?? Looks yummy!
Hi Betsy :). In step 4, you bake the pretzel crust. Enjoy! It’s one of our favorites. We are currently freezing raspberries just for this dessert in winter.
I made this a long time ago using a different recipe. This time I decided to try yours, however I do have a question. On the jello package it asks for 2 cups boiling + 2 cups cold water… Your recipe only calls for 2 cups of boiling water. Does this make the jello better? I accidentally followed the jello package instructions… Oops!
I only use 2 cups boiling water because the frozen raspberries let out some juice and it’s nice to have a thicker layer of jello. If you used fresh raspberries, it will probably be ok. As long as it sets, you’ll be ok 🙂
Hi Natasha! I really love to cook and bake! I was so happy that I found your website I found really easy recipes that I want to do for this Sunday my whole family will get together in my house after church and I have to cook and bake! I found something new on your site that I will do! Thank you!
That’s awesome! I’m so happy you found my blog as well! Welcome and I hope you find many more new favorites! 🙂
Hi Natasha! I made this dessert today and it turned out amazing!!!!! Both my hubby and I absolutely love it! Of course, I could not stick to the recipe completely and added a few spoobfulls of sour cream to the cream portion of it, to make it lighter, but I promise: this was the only liberty I took with it :)! (I did make it for tomorrow and did not intend on starting eating it today, but that boat has sailed lol). My only question is about the bottom, pretzel part of it. Mine turned out crumbly and not incorporated, as a pie crust would be. Did I do something wrong while preparing it, or is this the way it’s supposed to be? I would much rather it was more of a support structure of the dessert, and instead it crumbles and falls apart, and is even hard to get out of the dish nicely. If this is the way it’s supposed to be, what advise would you give to make it more dense? But even as it turned out, it is AMAZING and today was definitely not the last time I made it, delicious!!!!! Thank you!!!!
Lol. Yes, once that boat leaves the dock, it’s nearly impossible to turn back. I am a sucker for this dessert. About the crumbs; it depends on how much you crushed the pretzels. If the pretzels are larger, it is a little more crumbly. It should taste the same either way ;). Also, give the sugar more of a chance to dissolve in the butter and it should be a little less crumbly. Did it seem sugary or just crumbly?
Natasha, I just noticed that my rating shows as 3 starts, but I gave you a solid 5 star review, I have NO idea why it’s only showing 3 stars, it must have been my phone :((((, I’m sorry!
Yes, the pretzels turned out not only crumbly, but also sugary, which probably means that I did not dissolve the sugar well enough in the butter, like you said above. I did crush them really well, as I thought that would make the crust more dense. Meanwhile I made a mistake of not dissolving the sugar, which made all of my crushing efforts pointmess lol. Next time Iwill make sure to do it the right way, thank you! Btw, I love the cream portion so much, I will make sure to use it in other desserts as well, it’s irresistible!!!
Again, I am really sorry for the 3 star rating, I really meant to give 5 stars, I am so mad now! Got to do these things using the comp, not the phone. Ugh!
Thank you Mila! I sure appreciate you coming back and adding the 5 stars. You’re awesome! 🙂 I’m just happy you loved it!
Natasha hi! My friend really wants me to make this dessert, but we are in Mexico right now and couldn’t find cool whip. What if I’ll put two cream cheeses instead of cool whip?? Or what can I substitute cool whip with? Thank you.
I’ve tried making it with freshly whipped cream and it worked, but it wasn’t quite the same thickness as with cool whip. I haven’t tried with double the cream cheese. It might be kind of heavy. Let me know if you try it! 😉
Tried this a million times! In love! Can’t wait for jello to set, I wanna eat eat eat!!!
Haha! I know exactly how you feel. You have my sympathies. lol.
I wanna thank you for this recipe! We had people over yesterday for dinner and I had two things on the menu from your website: canapes with cream cheese and this raspberry jello. They were both absolutely delicious! And this dessert is one of the best I’ve ever tried! Thanks!
That’s fantastic! I’m so glad you loved the jello 🙂 It’s one of my favorites also! Thanks for sharing your experience with me. You are awesome!
Super easy and yummy! Good combination salty,fruity,and sweet! Everyone loved it! Thank you!
It is always a crowd pleaser. 🙂 I’m so happy your crew loved it!
So easy to make and the taste is amazing! Everyone loved it! 🙂 Thank you!
You’re so welcome! I’m happy you enjoyed it! It’s definitely a party favorite among our circle also.
Have made this cake more than once, always a big hit with kids:) Adults too!!
Thanks for the recipe!!
You’re so welcome. Try the tres leches cake next. 🙂 It’ll knock your socks off just as well and it’s easy too!
This is the BEST ever!! Very yummy and doubt there will be any leftovers. Thanks for sharing this amazing recipe. : D
Thanks so much for the amazing review!
Amy, thank you for the great report and you are welcome :).
My mom made this recipe a couple weeks ago and it was AMAZING!!! i want to make this recipe but we do not have cool whip at the moment and i dont have a chance to go and get some. i was wondering if there is a substitute that i can use for this recipe. Thank you.
I’ve tried substituting with freshly whipped cream but it wasn’t quite as stiff as the cool whip and the pretzels got a little bit soft. So, it works but it’s not ideal 🙂
your recipes sound devine..look forward to more info.
Thank you so much Linda! I hope to impress you with many more amazing recipes 🙂
This is an ABSOLUTE FAVORITE in my Spanish-Mexican-Swedish-German-American family 😀 I don’t know where we came across this recipe but somehow we were introduced to this delightful dessert years and years ago. I’m a bit surprised to find out its origins.
I was wondering if anyone knows how to make a Paleo-friendly imitation of this recipe? I make exceptions for dairy so that creamy middle layer will not be a problem! I was thinking perhaps a mixture of lightly salted crushed nuts & honey on bottom (like almonds & cashews), perhaps cream cheese with plain (or sweetened) yogurt, and (chunky) pureed frozen raspberries on top?
Any Primal/Paleo tweeks would be kindly welcomed
Hi again. I forgot to ask what is 6 oz package Raspberry Jell-O? I’m not sure here I can find this Jell-O. Can you give me please a quick explanation on what is it (I’m actually not too familiar with cooking cakes and desserts hahaha). Is it some kinda powder of making jelly, just given to it additional colour (red) and taste (raspberry), is it correct I have understood of the pic? Thanks again!
Going to make the cake asap for my loved ones!
It is a jelly with color and taste. Here’s a close-up. It’s a very common product in the US. I’m not sure how to substitute it though…
Hi there. I would like to try your recipe but wanted to ask – if I don’t have available pretzels, with what I can substitute it?
Greetings from Italy, love your blog!!
I think pretzels work best for this recipe. I have seen others try a graham cracker crust also; crushed graham crackers, but I haven’t tested it myself. I love that the pretzels have some saltiness to them. The combination of sweet/salty/sour is amazing!
Thank you for the awesome and super easy desert recipe. I have a quick question, I’m trying to find a use for my 3 baked layers (korzhi) from Spartak cake. I was wondering if put them instead of pretzels and spread some of that white cream in between of them, will it work? And is that cream soggy enough to soften Spartak korzhi?
The cream firms up and I don’t think it would soften the layers of the spartak cake. I’m having a hard time imagining that those cake layers would work in this dessert.
Will skipping the 10 min baking of pretzels mess the whole thing up? Forgot to bake and already spread the cream cheese/cool whip on top. 🙁
It will still be ok. It’s best to bake it, but it will still be very edible and tasty 😉
Hi Natasha..:) I’ve finally made this jello!!! Yumminess!:) thank you soucj for such amazing recipes!:)
I only have a question, why did my jello go all the way under the pretzels and cream?…
This happens if you don’t spread your cream layer all the way to the edges. If you leave gaps at the edges, the jello has a way to go under the cream part. Also, pour the jello over the top slowly so you don’t create a hole in the cream part. I hope that helps! 🙂
Thank you!:) this sure helps!:) will make another oner soon !:) it’s so delicious:)
How far in advance can this dessert be made? We are headed out of town tomorrow for New Years and I’d like to make this tonight. So it will be in the fridge tonight, and all day tomorrow (partially in an ice chest) and I just want to make sure the pretzels won’t get soggy or anything 🙂 Thanks for your help! (I ate this at my grandma’s when I was a little girl and loved it, but haven’t had it since).
As long as you spread the cream cheese all the way to the edges so the jello won’t seep into the pretzels, they shouldn’t get soggy. Yes you can make it tonight 🙂
Can I use Fresh raspberries or do I have to use frozen?
That should be fine. It might take a little longer to set after its refrigerated since the frozen raspberries are nice and cold and help set the jello faster,but it will still be awesome with fresh 🙂
Hi Natasha. I am new to ur website. and i love it. can you please tell me what kind of pretzels you use for this recipe. With salt or with out??
With salt. It’s weird but so delicious in this dish!
Wow, this was outstanding!!!! My cousin did this desert for Thanksgiving and it was sooo good!!! The tartness of the raspberry, creaminess of the cream and crunch of the pretzels makes the combination something more!…mmm. I want to make this myself now…Thanks for sharing the recipe!
You’re welcome! Thanks for sharing your raspberry pretzel jello testimony ;). I’m so glad you loved it!!! 🙂 It’s also pretty easy to make!
Ummm k this dessert is DANGEROUSLY GOOD!! I used fresh strawberries!! My whole family loved it! Thnx!! I’ll be making this quite a bit from now and on!!
OMG! THIS WAS SPECTACULAR!! Super easy to make and looks fancy. This is mu to-go recipe:-) love your recipe 🙂
Every time I made it, we never had any leftovers at the party :).
im so sad, i just made this and the jello went under the cream cheese and is floating! lol, im sure it will still taste good, it just wont be as pretty. i used a steel cake pan, would that make the difference?
You just have to be sure that the cream cheese is spread all the way to the edges or it will sneak under. You also have to pour the jello on very slowly so it doesn’t force it’s way down. I hope that helps for next Time!
Do you mean .6oz?
It is a 6 oz package of raspberry flavored jello. It’s the same one as in the picture. The bigger box of jello found in all grocery stores. 🙂
I just finished making this desert… My husband stood over me drooling while I was putting it in the fridge. Can’t wait to try it!!!!
It will be worth the wait 😉 It’s seriously addictive!
I was thinking of making it different and using pineapple jello and adding in frozen pineapple. What do you think?
Hmmm I think it would taste good! Let me know how it goes!
how much does weight one stick of butter ?? I’m from Italy and ours butter sticks are from 50 gr to 500 gr 🙂
I have to try this recipe,even if I don’t know if I’ll be able to find Jell-O…
Thank you so much !!!
I love your recipes <3
one stick of butter is approx. 113 gr or 8 Tbsp. Hope this helps.
haha i like the comments. there are just russian girl’s names… funny.
thank you much for this recipe.
Ha ha so true 🙂
Made it last night, absolutely LOVED it, it’s almost all gone (’nuff said). 🙂
Thank you SO much for ALL of your wonderful recipes, Natasha! You are quite the inspiration and I’m sure I can speak for a lot of women when I say this.
This recipe is my favorite, will definitely be making more of this in the future. 🙂
It’s addicting isn’t it? Thank you so much for your sweet words it means a lot to me. 🙂
I made this when I lived in Slovakia 5 years ago – I made it for a potluck where, randomly, the President of SK showed up. I sneakily snapped a pic, of course.
My tips: You can also make a crust using crushed Nilla Wafers, and I use a package of frozen raspberries added to the JellO. That’s the last step for me in the recipe, because the frozen raspberries help the hot Jello set faster.
Everyone loves this dessert. I call it Raspberry Paradise. (Or, to use Slovak: Raspberry Raj)
What a cool story!! Ha! Thanks for sharing 🙂
Hi, Wonderful dessert. Wondering if it will work OK if I use reduced fat or fat free CoolWhip. Thanks.
That should work 🙂
Such a delight! But turned out a little more than expected pricewise. I only needed to get 3more items and they alone cost $9.60: pretzels, jell-o, and raspberries… Worth the expense for a big party, though.
I’m so glad you enjoyed it. 🙂
I’ve been making this for about eighteen years now, but with strawberry jello and 10 oz frozen strawberries. Always a huge hit. We call it pretzel salad. Just a note, don’t try fat free cream cheese and cool whip, a family member did once and it was not as solid, was a bit soupy. Still tasted good though. And if you add cool whip over the top, you can decorate it for the occasion.
Oh very good to know! Thank you!!
Hello Natasha! Glad to have found this recipe. Fresh raspberries are my favorite for this one, makes it even prettier and the flavor is lighter. I could use strawberries and blueberries too, as I find them less sour. Cheers and keep them coming!
I’ve seen this done with strawberries and I think that would be great too. I definitely love using fresh raspberries when they are in season, but it’s equally nice to be able to use frozen out of season 🙂
Love your blog. It’s nice to know that there are simpler ways to recreate those difficult 1247192741 step russian recipes!
My question regarding this recipe is, Did you try making this with fresh raspberries? If so, was the outcome different…better worse.. Would you recommend it?
You can definitely use fresh raspberries. It would probably be even prettier! 🙂
Wow, so excited to try this!
We come back to this recipe on all holidays!!! lol 🙂
Making it now for fathers day 🙂
So happy to have started your tradition 🙂 that’s so awesome! Thank you for sharing that with me!
Natasha, does the pretzels mixture suppose to be hard? Because when I try to spread out the cream mixture, the pretzels get stuck to the cream cheese and gets hard to spread it out .. what could I be doing wrong?
It’s not supposed to be completely hard. It firms up as it cools in the fridge. I suggest putting heaping tbsp of the cream over the top of the pretzels to make it easier to spread out to the sides and use a spatula to even it out.
Hello Natasha! 🙂 My name is also Natasha :):):) I tried making this yumminess today and I think I kind of failed lol… I totally missed the part where it said to refrigerate for half an hour! I poured the jello and right away half of it went to the bottom to the pretzel sticks :-(…Also I had a really really hard time spreading the cream over the pretzels…the pretzels were sticking to the cream so I had a hard time covering the whole surface..Your filling looks really nice, smooth, and covered.. mine turned out wavy-ish and because of the warm-ness of the pretzels from the oven it kind of melted so it was not really spreading but yeah.. I put it in the fridge and hopefully it still turns out good 🙂 Do you have any tips on spreading the filling so it spreads nicely and evenly instead of just being stuck in one place? Sorry for writing so much I just wanted to make sure you understand the situation lol 🙂
I’m sorry that it was giving you trouble. My husband just made some again two days ago and it’s all gone :). Pretzels have to cool down to room temperature before putting on the cream. Also, after mixing sugar and butter with pretzels, press them in to the bottom of the baking dish. Our AC vents are on the floor so my husband placed baked pretzels on top of the vent so they would cool down faster. To spread the cream, I use cake spatula and pretzels should not stick at all. I hope it still taste great and I would love to hear from you once you’ll make it again :).
hi i have quetion how many days can that raspberry prezel jello cake stand for in the frige? is it good for freezing?
I wouldn’t freeze it, but It can sit in the fridge for up to a week! 🙂
Thank you so much for this recipe. My step-mom was famous for this dessert. She made it with strawberries and strawberry jello, but I think raspberry sounds equally divine. People begged her to make it, all the time. When she passed away suddenly, I wondered if I’d ever find this recipe again. You made my day with this post. Thank you so much.
Oh that’s so awesome that you were able to find it again! 🙂 Thanks for sharing your story with me.
I was wondering what could substitute the cool whip, as we don’t have it over here in the UK? and also could you tell me how much butter the stick of butter is because again we don’t have butter sticks here in the UK to the best of my knowladge haha 🙂
I’ve tried with whipped cream (heavy whipping cream) and it turned out okay. One stick of butter is 8 tablespoons