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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 recommended adding 1/2 cup less sugar to the cream cheese mixture, it’s a little too sweet. Other than that it tastes delicious , especially the baked pretzels. Thanks for this recipe!
Thank you for the recommendation Kate, I will try that next time 🙂
So no unflavored gelatin is needed for the white layer?
Nope; just the ingredients mentioned 🙂
My sister-in-law made this for Thanksgiving. It was delicious. She showed me your site and I already got a chance to try out some of your recipes.
I hope you will find some new favorites Vera 🙂
I doubled this recipe for my family of 9 people. And instead of raspberry jello I used strawberry jello:) Thanks alot for the recipe!! Definitely going into my recipe book! It’s so easy and SO delicious!! Thanks:)
You are welcome Diana 🙂
Hahaha! Yes, I have serious issues with Cool Whip! Inferior “food” product at its best. One of my worst pet peeves is when restaurants use Cool Whip in their desserts….ESPECIALLY to dilute pastry cream. I’ve thrown out plenty of restaurants from our “go-to” just for that flub. Thundery Vally Casino Buffet, never again!
I needed the link for this jello recipe, we made it for Thanksgiving and I’m posting about it 🙂
first of all i just gotta say…YUMMY!! MY NEW FAVORITE JELLO!!!:):):)
o and i made it for my neices birthday party but i put them into individual little cups, it was cute 😉
That does sound cute to put them in individual cups. I’m so glad you liked the recipe.
: )
is birds milk jello an easy recipe for teens?!?!?!?!?!?!?!?!?!?:)
Yes as long as you follow the instructions 🙂
Hi Natasha!
first of all thank you for this delicious recipe! Ive made it before and my family really liked it. i have one question though. i’m planning to make this for a family reunion and wanna make it in a one time use aluminum foil cake pan instead of a glass one… are there any cons to that? will the pretzel base get stuck to this kind of cake pan? should i maybe bake it for less time? what do you think?
I have only used glass dish for this recipe in the past, but using your cake dish should not be a problem.
ok thanks:)
do you have any bludo (dish) like for when company comes?(not just sweets):)by the way, do u speak Russian?:)
An easy way to search for things is to visit the recipes tab at the top and search by category; lunch, dinner, salads, etc. There is a thumbnail picture for every recipe. Have you viewed those pages? Oh and yes I do speak Russian and Ukrainian. I am most comfortable with English 😉
do you have any cakes?(besides biskvit):)
There’s the kings cake. Also the vanilla. Cupcakes could be made into a cake.
what r some very easy recipes for teens? do u have any like that?
This raspberry pretzel jello is pretty easy and tastes AMAZING. I can’t stop eating it when I make it. Um let’s see: banana bread is pretty straight forward, spinach strawberry salad, any canapky, salsa, guacamole. Man, there’s probably too much to list. Are you looking for a specific category? Fruit salad, strawberries and cream…. the list continues!
now thats hilarious!!!!!!!!!!!!!!:) me and Lana banana are cuzins so you might get a bunch of questions from us!!!
I’m happy to hear from you both 🙂 Happy cooking!
hi!I want to try your recipe!is this a hard recipe for kids?
Kids can help but definitely need supervision since it requires the stove top and the oven.
haha thats fuunny but what if we’re like teens???(:
Not all teens are created equal. When we were teenagers, my best friend and I used to burn even simple foods from a box (rice-a-roni). I’d say, keep a fire extinguisher on hand. lol.
hahahahaha…. now that made my day cuz that is very funny..(:
I really liked this recipe…however when I poured in the Jell-O, it mustve seeped through the “holes” in the coolwhip or from the side…and some of the Jell-O (in liquid form) ended up going to the bottom of the pan and made the pretzels kind of soggy. Is there a way this can be avoided?
Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. Hope this helps 🙂
I was impressed how the salty pretzels went good with this desert. I’m a type a person that picks salt off the pretzels cause its salty but the sweet jello and everything else balances off. I made this with Strawberry jello and fresh strawberrys. My husband and toddler loved this. My sister was making this recipe when I was. She didn’t seal the edges of the 2nd layer and when she was ready to pour the jello it ALL leaked on the sides down to the pretzels softening them. Thanks for he recipe. This was soo good and easy to make.
That’s a very good tip. I haven’t had that trouble with the pretzels getting soft, but maybe I just haven’t been paying attention. 🙂 I’ll add your tip to the recipe. Thank you!
I want to make this but was wondering if I can use salty pretzels or do I have to a special kind?
Just regular salty pretzels 🙂
Made this twice now and love it! Hubby and the kids take care of it same day 🙂 Thanks for such awesome reciepes!
I’m so happy your whole family enjoys it. I like how you put it; “they take care of it” in one day. Haha 😉
Natasha, have you tried adding pecans to the pretzel/ butter mixture? It’s delicious!!!!
No, but I will now! That does sound great. Thank you so much Natasha!