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Raspberry Pretzel Jello

A slice of raspberry pretzel jello on a plate with raspberries beside it

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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

4.96 from 107 votes
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
A slice of raspberry pretzel jello on a plate with raspberries beside it
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
Keyword: Raspberry Pretzel Jello
Cuisine: American
Course: Dessert
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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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Alena
    December 2, 2015

    Is it ok if the pretzels are salted?

    Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      Yes, I always use salty pretzels. They add great flavor. I love the sweet, salty combination. 🙂

      Reply

  • Yoshi
    November 25, 2015

    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?

    Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Yes I do intentionally skip that and I don’t make it according to the package instructions.

      Reply

  • Emelina
    November 25, 2015

    Why don’t you add cold water to the jello mix? It feels like to little jello with only 2 cups.

    Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      The desert slices and holds together better with a thicker jello.

      Reply

  • Joan
    November 24, 2015

    Do you drain the the raspberries?

    Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      If they have accumulated alot of juice, then yes, unless you want to stir it into the jello which would be fine too.

      Reply

  • k rohling
    November 24, 2015

    Have you tries this with fresh, rather than frozen, berries? Any concerns with doing so?

    Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      You can use fresh berries. Just make sure they aren’t overripe. They will work great 🙂

      Reply

  • SamBam
    November 22, 2015

    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?

    Reply

    • Natasha
      natashaskitchen
      November 22, 2015

      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.

      Reply

      • Maria
        November 25, 2015

        I almost had same problem but by the time i poured my jello it was already halfway jello like so it didnt leak. 🙂

        Reply

  • Oksana
    November 16, 2015

    Hi Natasha,
    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?

    Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      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!

      Reply

  • Zoe
    October 13, 2015

    Hi Natasha what is cool whip? is it same as whipping cream?

    Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      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 :).

      Reply

      • Zoe
        November 22, 2015

        Thank you Natasha! I manage to import some cool whip in by hand carry! will try this recipe soon!!

        Reply

      • Zoe
        March 16, 2016

        thanks Natasha! I manage to find cool whip and it is so worth the search!! this recipe is a keeper!! Big thanks!

        Reply

        • Natasha
          natashaskitchen
          March 16, 2016

          I’m so happy to hear that! Thanks Zoe 🙂

          Reply

  • Diana
    August 28, 2015

    This is my favorite!! Thank you so much for the recipe!!

    Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      You’re so welcome 🙂

      Reply

  • valerie
    July 2, 2015

    i used crushed white chocolate covered pretzels no need to cook (dont add butter or sugar)

    Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Thanks for the tip Valerie, I should give your version a try :).

      Reply

  • Liudmila
    June 21, 2015

    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.

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      I’m so happy to hear that! It’s definitely a church potluck favorite in our church also!

      Reply

  • Olga
    June 21, 2015

    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!!!!

    Reply

    • Natasha
      natashaskitchen
      June 21, 2015

      Thank you for such a great review Olga, I love reading comments like these and you are very welcome :).

      Reply

  • marina
    May 28, 2015

    I want to double the recipe, was wondering if you ever have and used same size dish, if it would all fit?

    Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      I don’t think it would fit in the same size dish. I’d definitely recommend making it in two separate dishes.

      Reply

  • Lilly
    April 14, 2015

    Natasha,

    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 🙂
    xoxo Lil

    Reply

    • Natasha
      natashaskitchen
      April 15, 2015

      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 🙂

      Reply

  • Keshia
    March 29, 2015

    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

    Reply

    • Natasha
      natashaskitchen
      March 29, 2015

      Do you mean the same concept as this recipe only all from scratch?

      Reply

  • Diane
    March 27, 2015

    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!

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      I’m so happy it’s been a big success for you! Thanks so much for sharing your awesome review 🙂

      Reply

  • Christina
    March 5, 2015

    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!!!

    Reply

    • Natasha
      natashaskitchen
      March 5, 2015

      That sounds really really good! Thank you so much for sharing that with me.

      Reply

  • Anastasiya
    February 13, 2015

    This one made me and my family to fly!!!Thank you so much Natasha…

    Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      I’m so happy to hear that. Thank you for sharing that with me 🙂

      Reply

  • Pierre
    January 28, 2015

    can you use fresh raspberries?

    Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      Yes Pierre, fresh raspberries would work as well. Let me know how it works out :).

      Reply

  • Amaia
    December 23, 2014

    Amazing!

    Reply

  • Amaia
    December 23, 2014

    Natasha!!!

    This is so DELICIOUS! I brought it to 7E and everyone LOVED IT!!! Thank you so much for an amazing recipe! xoxo

    Amaia

    Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      I’m so happy you all loved it! Please say hello to everyone for me. I miss you all! 🙂

      Reply

  • Tiffany
    December 20, 2014

    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. 🙂

    Reply

    • Natasha
      natashaskitchen
      December 20, 2014

      Where do you buy the truwhip? I do want to try a healthier substitute! Thank you so much 🙂

      Reply

      • Tiffany
        December 20, 2014

        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!

        Reply

        • Natasha
          natashaskitchen
          December 20, 2014

          Thank you so much Tiffany! 🙂

          Reply

  • Grace Partridge
    December 19, 2014

    Can u email me this recipe I just subscribed. Raspberry pretzel

    Reply

    • Natasha
      natashaskitchen
      December 19, 2014

      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 🙂

      Reply

  • Luba
    December 13, 2014

    Hi Natasha!
    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!

    Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      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 :).

      Reply

      • Luba
        December 23, 2014

        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.

        Reply

        • Natasha
          natashaskitchen
          December 23, 2014

          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.

          Reply

  • Irina
    November 30, 2014

    Do you think a similar pretzel jello can be made using blueberries? Is there such a thing as blueberry jello? Thanks!

    Reply

    • Natasha
      natashaskitchen
      November 30, 2014

      Hi Irina,
      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! 🙂

      Reply

  • Anna
    November 26, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      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 :(.

      Reply

      • Anna
        November 27, 2014

        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!

        Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          Anna, welcome to the blog! Thank you for subscribing! 🙂 I hope you have an awesome dinner and Happy Thanksgiving!!

          Reply

  • Megan
    November 26, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      It’s sounding like this dish is becoming a tradition? That’s the coolest thing ever! Thanks so much for the great review 🙂

      Reply

  • Rebekah Martin
    November 25, 2014

    We made this last year and it was such a hit. We’ll be making it again tomorrow for Thanksgiving on Thursday.

    Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      That is wonderful! It’s always a crowd favorite in our circles too. I’m so happy you like the recipe and Happy Thanksgiving!

      Reply

  • Natasha
    November 11, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      November 11, 2014

      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.

      Reply

  • liliya nozdratenko
    October 8, 2014

    I love love this jello. My husband especially

    Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      Ooh definitely, this is one of my favorites! 🙂

      Reply

  • Betsy
    September 3, 2014

    I’m just confused as to why it says preheat the oven to 350?? Looks yummy!

    Reply

    • Natasha
      natashaskitchen
      September 3, 2014

      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.

      Reply

  • Anna Brown
    September 2, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      September 2, 2014

      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 🙂

      Reply

  • Danita
    July 30, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      That’s awesome! I’m so happy you found my blog as well! Welcome and I hope you find many more new favorites! 🙂

      Reply

  • Mila
    July 3, 2014

    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!!!!

    Reply

    • Natasha
      natashaskitchen
      July 3, 2014

      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?

      Reply

      • Mila
        July 3, 2014

        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!

        Reply

        • Natasha
          natashaskitchen
          July 3, 2014

          Thank you Mila! I sure appreciate you coming back and adding the 5 stars. You’re awesome! 🙂 I’m just happy you loved it!

          Reply

  • veta
    June 22, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      June 22, 2014

      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! 😉

      Reply

  • Anastasia
    June 17, 2014

    Tried this a million times! In love! Can’t wait for jello to set, I wanna eat eat eat!!!

    Reply

    • Natasha
      natashaskitchen
      June 17, 2014

      Haha! I know exactly how you feel. You have my sympathies. lol.

      Reply

  • Lilit
    May 12, 2014

    Natasha,
    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!

    Reply

    • Natasha
      natashaskitchen
      May 12, 2014

      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!

      Reply

  • Irina
    April 21, 2014

    Super easy and yummy! Good combination salty,fruity,and sweet! Everyone loved it! Thank you!

    Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      It is always a crowd pleaser. 🙂 I’m so happy your crew loved it!

      Reply

  • Natallia
    April 21, 2014

    So easy to make and the taste is amazing! Everyone loved it! 🙂 Thank you!

    Reply

    • Natasha
      natashaskitchen
      April 21, 2014

      You’re so welcome! I’m happy you enjoyed it! It’s definitely a party favorite among our circle also.

      Reply

  • Mila
    April 14, 2014

    Have made this cake more than once, always a big hit with kids:) Adults too!!
    Thanks for the recipe!!

    Reply

    • Natasha
      natashaskitchen
      April 14, 2014

      You’re so welcome. Try the tres leches cake next. 🙂 It’ll knock your socks off just as well and it’s easy too!

      Reply

  • Amy
    February 21, 2014

    This is the BEST ever!! Very yummy and doubt there will be any leftovers. Thanks for sharing this amazing recipe. : D

    Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Thanks so much for the amazing review!

      Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Amy, thank you for the great report and you are welcome :).

      Reply

  • Karina
    February 13, 2014

    Hi,
    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.

    Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      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 🙂

      Reply

  • linda
    January 22, 2014

    your recipes sound devine..look forward to more info.

    Reply

    • Natasha
      natashaskitchen
      January 22, 2014

      Thank you so much Linda! I hope to impress you with many more amazing recipes 🙂

      Reply

  • Stephanie
    January 20, 2014

    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

    Reply

  • Irina
    January 18, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      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…

      Reply

  • Irina
    January 18, 2014

    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!!

    Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      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!

      Reply

  • Leah
    January 16, 2014

    Hello Natasha.
    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?
    Thank you.

    Reply

    • Natasha
      natashaskitchen
      January 16, 2014

      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.

      Reply

  • irina
    January 12, 2014

    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. 🙁

    Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      It will still be ok. It’s best to bake it, but it will still be very edible and tasty 😉

      Reply

  • Kseniua
    January 3, 2014

    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?…

    Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      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! 🙂

      Reply

      • Kseniua
        January 3, 2014

        Thank you!:) this sure helps!:) will make another oner soon !:) it’s so delicious:)

        Reply

  • Tara
    December 30, 2013

    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).

    Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      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 🙂

      Reply

  • Tatyana t
    December 29, 2013

    Can I use Fresh raspberries or do I have to use frozen?

    Reply

    • Natasha
      natashaskitchen
      December 29, 2013

      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 🙂

      Reply

  • Yelena
    December 9, 2013

    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??

    Reply

    • Natasha
      natashaskitchen
      December 9, 2013

      With salt. It’s weird but so delicious in this dish!

      Reply

  • Angelina
    December 3, 2013

    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!

    Reply

    • Natasha
      natashaskitchen
      December 3, 2013

      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!

      Reply

  • Nadia
    November 30, 2013

    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!!

    Reply

  • Aya
    November 30, 2013

    OMG! THIS WAS SPECTACULAR!! Super easy to make and looks fancy. This is mu to-go recipe:-) love your recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      November 30, 2013

      Every time I made it, we never had any leftovers at the party :).

      Reply

  • Me
    November 27, 2013

    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?

    Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      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!

      Reply

  • Alla
    November 27, 2013

    Do you mean .6oz?

    Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      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. 🙂

      Reply

  • Olga
    November 25, 2013

    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!!!!

    Reply

    • Natasha
      natashaskitchen
      November 25, 2013

      It will be worth the wait 😉 It’s seriously addictive!

      Reply

  • elem
    November 15, 2013

    I was thinking of making it different and using pineapple jello and adding in frozen pineapple. What do you think?

    Reply

    • Natasha
      natashaskitchen
      November 15, 2013

      Hmmm I think it would taste good! Let me know how it goes!

      Reply

  • marzia
    November 4, 2013

    Hello Natasha
    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

    Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      one stick of butter is approx. 113 gr or 8 Tbsp. Hope this helps.

      Reply

  • Alis
    October 29, 2013

    haha i like the comments. there are just russian girl’s names… funny.
    thank you much for this recipe.

    Reply

    • Natasha
      natashaskitchen
      October 29, 2013

      Ha ha so true 🙂

      Reply

  • Darya
    September 19, 2013

    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. 🙂

    Reply

    • Natasha
      natashaskitchen
      September 19, 2013

      It’s addicting isn’t it? Thank you so much for your sweet words it means a lot to me. 🙂

      Reply

  • Mandi
    August 30, 2013

    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)

    Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      What a cool story!! Ha! Thanks for sharing 🙂

      Reply

  • Mary Catton
    August 19, 2013

    Hi, Wonderful dessert. Wondering if it will work OK if I use reduced fat or fat free CoolWhip. Thanks.

    Reply

    • Natasha
      natashaskitchen
      August 19, 2013

      That should work 🙂

      Reply

  • Lena
    August 14, 2013

    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.

    Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      I’m so glad you enjoyed it. 🙂

      Reply

  • christen
    July 20, 2013

    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.

    Reply

    • Natasha
      natashaskitchen
      July 21, 2013

      Oh very good to know! Thank you!!

      Reply

  • Olga's Flavor Factory
    July 18, 2013

    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!

    Reply

    • Natasha
      natashaskitchen
      July 18, 2013

      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 🙂

      Reply

  • Alyona
    June 27, 2013

    Hey Natash–
    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?

    Thanks,
    Alyona

    Reply

    • Natasha
      natashaskitchen
      June 28, 2013

      You can definitely use fresh raspberries. It would probably be even prettier! 🙂

      Reply

  • Rocio
    June 26, 2013

    Wow, so excited to try this!

    Reply

  • Olia
    June 16, 2013

    We come back to this recipe on all holidays!!! lol 🙂

    Making it now for fathers day 🙂

    Reply

    • Natasha
      natashaskitchen
      June 16, 2013

      So happy to have started your tradition 🙂 that’s so awesome! Thank you for sharing that with me!

      Reply

  • Luba
    June 14, 2013

    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?

    Reply

    • Natasha
      natashaskitchen
      June 14, 2013

      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.

      Reply

  • Natalie
    May 13, 2013

    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 🙂

    Reply

    • Natasha
      natashaskitchen
      May 14, 2013

      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 :).

      Reply

  • linda
    April 26, 2013

    hi i have quetion how many days can that raspberry prezel jello cake stand for in the frige? is it good for freezing?

    Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      I wouldn’t freeze it, but It can sit in the fridge for up to a week! 🙂

      Reply

  • Treaest
    April 23, 2013

    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.

    Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      Oh that’s so awesome that you were able to find it again! 🙂 Thanks for sharing your story with me.

      Reply

  • elena
    April 21, 2013

    Hi Natasha,

    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 🙂

    thank you

    Reply

    • Natasha
      natashaskitchen
      April 21, 2013

      I’ve tried with whipped cream (heavy whipping cream) and it turned out okay. One stick of butter is 8 tablespoons

      Reply

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