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Raspberry Pretzel Jello

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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

4.94 from 82 votes
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$7
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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natashaskitchen

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

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  • Kim
    August 7, 2019

    Can you make this dish without using the fruit in the jello? I cannot have the seeds in the fruit but would still love to make this dish and be able to eat it. Reply

    • Natashas Kitchen
      August 7, 2019

      Hi Kim, I’m sure a layer of jello will work althought we love it with the fruit! Reply

  • July 3, 2019

    I have made the strawberry one many times. We put the strawberries in the cooled jello and refrigerate it till it just starts to set and then we spread it on the cream cheese layer and we don’t get soggy crust. Just a note to help out. Reply

    • Natashas Kitchen
      July 3, 2019

      Thank you so much for sharing that with us Patricia! Reply

    • Lisa
      July 4, 2019

      I love this dish! I don’t thaw the raspberries though I add them to the jello and it helps it to cool off faster then pour it right on the cream cheese when it’s cooled down Reply

      • Natasha
        July 4, 2019

        That is really smart! I love that quick shortcut. Thanks for sharing! Reply

  • Yvette
    March 19, 2019

    This dessert is sooooo delicious! Last week I made the strawberry one and today I made the raspberry. I used gluten free pretzel sticks and it came out amazing! My family devoured it! Next time I’m making two dishes so we can hopefully have leftovers! Reply

    • Natashas Kitchen
      March 19, 2019

      I’m so happy you enjoyed that Yvette! Thank you for sharing that with us! Reply

  • Natalya Perez
    December 31, 2018

    I made it today!!! It is absolutely delicious. Husband said it is the best thing he ever tried, flavors are perfect!!!
    Thank you 😘 Reply

    • Natashas Kitchen
      December 31, 2018

      You’re welcome! I’m so happy you enjoyed it, Natalya! Reply

  • Natasha
    December 20, 2018

    I’m planning to make this for our Christmas party for the first time and I’m wondering can I make this 2 days before or will it be too soggy? I’m hosting and have a lot of cooking to accomplish in a short amount of time. Reply

    • Natashas Kitchen
      December 20, 2018

      We’ve had it in the fridge up to 3 days, but I think the pretzels are the most crisp for the first couple of days. I haven’t tested it beyond that. Reply

    • Natasha
      December 20, 2018

      Hi Natasha, it is best eaten within a day of making it but it can sit for a couple of days in the fridge. Reply

  • Lesly Adilene Valencia
    November 20, 2018

    I have made this 3 thanksgivings in a row and it is a favorite Reply

    • Natashas Kitchen
      November 21, 2018

      That’s so great Lesly!! I’m so happy you found a favorite! Reply

  • Tina
    May 20, 2018

    I have tried several of these Pretzel recipes, HANDS DOWN yours is the absolute BEST!!! I used a mixture of fresh raspberries and strawberries combined……Delicious!! Also a added plus to the lovely lady who shared this recipe, I have the same dishes as your picture shows (lol) Love it all, thanks for sharing!! Reply

    • Natasha's Kitchen
      May 20, 2018

      My pleasure Tina! I’m happy to hear how much you love this recipe, quite the compliment. Sounds like we share the same taste, lol. Thanks for sharing your outstanding review! Reply

  • M
    May 11, 2018

    Hello, I just made this dessert but I didn’t notice where you wrote to thaw the raspberries in the fridge 😳 will it still be the same if they aren’t thawed, but I placed them on the cream frozen and then poured in the jello?? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi M, It should still work using frozen raspberries. The jello sets very quickly if using frozen but it should still work. Reply

  • Mari
    April 26, 2018

    I made this cake so many times and everyone always loves it! Thanks for the great recipe. Reply

    • Natasha's Kitchen
      April 26, 2018

      You’re welcome Mari! I’m happy to hear the recipe is a hit. Thanks for sharing your excellent review! Reply

  • Lynn Donker
    March 23, 2018

    Oh boy been cooking all week for this Ekrainian dinner party.. just did the desert the raspberry Jell-O dessert everything came out really good it’s in the fridge setting and then I realized I added the butter and sugar and the crushed pretzels press them into the pan and and I forgot to bake the bottom crust cannot believe I did that made it anyway hoping it’ll still taste good what do you think Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      HI Lynn, I haven’t tried it that way – hopefully you will still love it 🙂 Reply

  • Elle
    March 11, 2018

    Hi Natasha,
    I really liked this recipe! Especially with the pretzels, the salty and sweet together so good! My mother made this often, I looked at her recipe to see if anything was different and other than the pretzels it is the same. I grew up during a time when Jello salads and deserts were popular, though my mother didn’t like most of them, this recipe she did and made often, instead of the pretzels she used crushed pecans. Also, sometimes she substituted with strawberry jello and fresh strawberries. I wanted to mention even though you can get gluten free pretzels, the pecans would be a gluten free option. Have to say again though made with the the pretzels, so good! Love your recipes! Reply

    • Natasha's Kitchen
      March 12, 2018

      Hello Elle! I’m glad to hear you enjoy the recipe. Thanks for sharing your delicious suggestions with other readers! Reply

  • Jessica
    February 24, 2018

    My cool whip cream turned out really liquidy. I tried to follow the recipe exactly. What could have caused it react like that? Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      HI Jessica, It’s normally not liquidy. Did the final dish set correctly? Did you thaw the cool whip according to the package instructions? I’m not sure if this applies, but it’s also important not to speed soften cream cheese in the microwave. Reply

    • April Owens
      May 26, 2018

      Mine did too!!! I hope this recipe turns out ok. The Jello liquid leaked to pretzel crust because cream cheese and cool whip was too soft. I feel like there should have been more cream cheese used and less cool whip. Oh well. Hope it tastes good even if it doesn’t look exactly beautiful. Reply

      • Natasha
        May 27, 2018

        Hi April, as long as the cream is spread all the way up against the edges of the dish, the jello should not go to the center. It is also important not to add warm jello or it can melt through the cream. I hope that helps! Reply

  • Diana
    January 18, 2018

    I’ve made this using the Strawberry recipe but it does not call for sugar. Do you have to add the sugar? Reply

    • Natasha
      natashaskitchen
      January 19, 2018

      Hi Diana, our strawberry pretzel jello also has sugar in both the cream and the crust. Maybe you are referring to a different recipe? I think it would be ok to cut down the sugar if you prefer it less sweet. Reply

  • Allie
    January 12, 2018

    Can I use fresh raspberries? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Hi Allie, yes absolutely! 🙂 Reply

  • Joanne pickles
    December 23, 2017

    Yes I’m making this for Xmas but my Pyrex dish is 15×10 how do I adjust the recipe? Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Joanne, I think it would be rather thin in a 15×10 dish without increasing the recipe. Assuming your pyrex dish has 2″ tall walls, for simplicity in increasing the recipe, it would probably be easiest to do 1 1/2 times the recipe. Reply

  • Beth
    November 29, 2017

    I am making this to take to a gluten free home for Christmas. Is the only ingredient I have to change the pretzels to gluten free pretzels? I am not familiar with gluten free diets.
    Thank you. Reply

    • Natasha
      natashaskitchen
      November 29, 2017

      Hi Beth, yes that is correct since whipped topping (cool whip) is gluten free and so is jello and fruit ofcourse ;). If someone is super sensitive to gluten, you might be careful about the jello. From what I have read: Jell-O brand gelatin does not contain any gluten ingredients and Jell-O is considered to be gluten-free, but there is a possibility of cross-contamination which is why they don’t state “gluten free” Reply

  • Melissa
    November 22, 2017

    Making this and I am a little confused at the jello mixture. My jello box says to do 2 cups of boiling water then 2 cups of cool water. Your instructions only say 2 cups of boiling water (no extra cool water). What should I do for this recipe? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Melissa, I do not follow the box instructions for this recipe. Reply

      • Valentina
        December 11, 2018

        Hi Natasha, if im worried about the jello being too “rubber”, how much more water can for it to set properly with the raspberries in there? I was thinking to add q additional cup of cold water. Reply

        • Natashas Kitchen
          December 12, 2018

          Hi Valentina, we liked the way it set with the raspberries and it wasn’t too rubbery. I haven’t experimented otherwise. If you try that I’d love to know how you like the change! Reply

        • Liz Gerosa
          February 13, 2019

          Jello becomes “rubbery” because the hot water is not stirred long enough into the powder. When you think it is all mixed it probably is but it is not all dissolved or absorbed as a suspension. Just double your normal stirring time and the jello will be fine. Reply

    • Rosa
      November 23, 2017

      No cool water–the berries will stand in for that! Reply

  • Shaylie
    November 22, 2017

    I’m making this for thanksgiving but we aren’t eating until 5pm. Would it be okay to make tonight and not it tell tomorrow evening? Will it be soggy? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Shaylie, it wont be soggy if you use cool whip, just make sure that cream portion extends to all the edges to prevent jello leaking on the pretzels. Cover and refrigerate. It will be great tomorrow evening. Reply

  • Tanya
    November 20, 2017

    Hello Natasha. I love this jello it’s so yummy. All the different flavors just make it unresistable. I have a question. The middle layer (cream) comes out soft and it’s not too set. Is that how it’s supposed to be? In your picture it looks very set but mine doesn’t come out like that. Maybe I can add in gelatin? Do you know how that would turn out? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Tanya, are you making any substitutions? It will be slightly softer if you use whipped cream versus cool whip. Also, it isn’t super set – not like a mousse or a jello. It still has some creaminess factor to it since it doesn’t incorporate a gelatin in the cream part of the recipe. 🙂 Reply

  • Cynthia Harward
    November 17, 2017

    Could you use regular whip cream instead of cool whip? Can’t stand cool whip 😝 Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Cynthia, I added a note on that substitutution at the top: 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. Reply

  • Natasha
    natashaskitchen
    November 10, 2017

    All of our social account are listed at the top of the page if using desktop or below the recipe on mobile. Hope that helps. Reply

  • Hannah
    November 2, 2017

    I’m going to make this for Thanksgiving this year. My grandmother made this every Thanksgiving. Could this be made the day before? Or will the pretzels be too soft. I can make the day of just worried about the time it takes to set. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Hannah, it can be made the day before, that’s what I usually do 😀 Reply

  • Katya Bezuglov
    October 20, 2017

    Hi Natasha! I’ve tried this recipe with peach slices and jello. But this recipe is awesome! Reply

    • Natasha's Kitchen
      October 20, 2017

      Hello Katya! That sounds delicious! Thanks for sharing your great review with other readers! Reply

  • Beth
    September 14, 2017

    Which sugar amount is correct?
    In the opening list of ingredients it says: 1/4 c. sugar. However, in the body of the recipe, the procedure steps, 3/4 c. Reply

    • Natasha
      natashaskitchen
      September 14, 2017

      Hi Beth, yes it is correct. The 1/4 cup of sugar goes into the pretzel mixture and the 3/4 cup of sugar goes into the cream cheese mixture 🙂 Reply

  • Jennifer
    August 13, 2017

    I don’t like any kind of fruit. How do you think this would be w/o the fruit? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Jennifer, I think it would really be missing the tangyness and that layer of flavor is really nice to cut the sweetness of the cream. Are you still planning on doing the jello? If so, I would suggest using a tart jello like raspberry jello. It will still work without the berries as long as you do the jello layer but you might consider increasing the jello amount or it will be pretty thin without the fruit. Reply

      • Jennifer
        August 14, 2017

        Yes, I was still gonna do jello. Thanks for the help! Reply

        • Natasha's Kitchen
          August 14, 2017

          You’re welcome Jennifer! Reply

  • LeeAnn
    August 13, 2017

    This fellow recipe sound wonderful. Any idea of the calorie content? Reply

    • Natasha
      natashaskitchen
      August 13, 2017

      LeeAnn, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free).” Reply

    • August 13, 2017

      Thanks for getting back to me. I’ll check with caloriecount.com as you’ve suggested. Reply

      • Natasha's Kitchen
        August 14, 2017

        Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you LeeAn! Reply

  • Svetlana
    July 22, 2017

    Absolutely delicious!! Made it last week, got many positive comments, perfect for summer time! Thank you, Natasha, for a great recipe! Reply

    • Natasha's Kitchen
      July 22, 2017

      My pleasure Svetlana! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review! Reply

  • Jo Anne
    July 20, 2017

    Delicious Reply

  • Renee
    June 5, 2017

    Pulsate the pretzels really well into small pieces maybe with a food processor or the jello layer will get down into the crevices
    Other than that it was a hit with family👍 Reply

    • Natasha's Kitchen
      June 6, 2017

      Great tip Renee! Thanks for sharing with other readers! Reply

  • May 28, 2017

    Thank you for making my ramazan much decliouser. I will go for it tonight Reply

    • Natasha's Kitchen
      May 29, 2017

      Please let me know what you think of the recipe Alisa! 🙂 Reply

  • Julia
    April 15, 2017

    Hi Natasha!

    I’m going to try out this recipe! How long should I cook butter with pretzels? Until butter melts?

    Thank you for sharing this delicious recipe! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Julia, it is just until the butter melts together. I hope you love it!! Reply

  • Brittany
    April 3, 2017

    Hi Natasha! We LOVE this recipe, it was a huge hit with my picky in-laws, and so good my DH asked me to make it again the next day! I have a problem though. The first day I made it exactly according to the recipe and it was perfect!! I thought it was a little too sugary, so today I cut the sugar in the whipped cream/cream cheese mix by a quarter cup and mixed, and it came out runny. Did I not wait long enough for the whipped cream to thaw? Can I save the mixture? Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Brittany, did you use whipped cream or cool whip? I don’t think it would be loose due to the sugar. Cool whip and cream cheese should not be runny when folded together – did you possibly speed thaw the cream cheese or cool whip in the microwave – the microwave can break the consistency of cool whip and change the consistency of cream cheese. Did you possibly use real whipped cream and underbeat it? I hope that reply is helpful! 🙂 Reply

  • Yuliya
    March 26, 2017

    Hi Natasha, have you ever tried adding gelatin to the cool whip/ cream cheese mixture? So it’s more like ptichye moloko? Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Yuliya, I haven’t needed to in this recipe since it firms up enough without it. Reply

  • Laura
    March 5, 2017

    Hi, I made this and it was very good but I had trouble cutting through the pretzel bottom. We really had to saw it and it made it a lot of work. Do you experience this? If not any thoughts? Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Hi Laura, did you add the same amount of butter? Also, you might try crushing the pretzels just a little more next time. If the pieces are large, is a little more difficult to cut through. I hope that helps! I’m so glad you liked it! Reply

  • Rita
    February 15, 2017

    Natasha, I made this dessert for my husband and he said it is the bomb! I substituted with heavy whipping cream and it turned out really good. My jello sipped thru a bit and I didn’t think it’s a big deal but actually it kept sipping until jello solidified and half of the cake had jello on top and bottom :0 Next time I’ll be very careful not to let that happen. Thanks for pointing that out! Reply

    • Natasha's Kitchen
      February 15, 2017

      You’re welcome Rita! I’m glad to hear you both enjoyed the recipe! Reply

  • Lina Kistol
    February 11, 2017

    Tips that I use all the time for my jello to stay on top. I add my cream/wiping cream mixture right on top of my hot pretzels so that way cream cheese melts a little and seal. then i put it to the freezer for 20 min.Than I pour Jell-O over raspberries and refrigerate until jello is set. works every time. Reply

    • Natasha's Kitchen
      February 13, 2017

      Thanks for the tip Lina! Reply

  • Alina
    February 11, 2017

    I want to make this today for a birthday tomorrow. Do you thaw your raspberries in the original bag in the fridge, or do you put them out on a paper towel onto a plate to thaw and collect the extra juice? Thanks! Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      Hi Alina, I thaw them in the original bag in the fridge and if you thaw in the fridge, they don’t release as much juice as when you try to speed thaw raspberries, so you can just add them to the recipe without patting them dry. The juice just gets incorporated into the jello anyways 🙂 Reply

  • January 22, 2017

    Due to my jello always leaking I first let the jello sit with the raspberrys, then I put on whip cream and cream cheese. Last is pretzels. If your not sure if your desert will leak causing…hence you will have to make another one. Try this way instead. Reply

    • Natasha
      natashaskitchen
      January 22, 2017

      That’s an interesting spin on it – to assemble upside down! Thank you for sharing! 🙂 The best way that I have found to prevent leaks is to make sure to create a seal all the way around with the cream part without leaving any gaps between the cream and the sides of the dish. Reply

  • Patty
    December 25, 2016

    My daughter and I made the rasberry pretzel dessert last night and we do not understand ‘how’ the cream cheese/whip cream mixture rose to the top. Looks like cottage cheese. Gonna see if I can find some Whipping Cream to camaflouge, I’m hoping it tastes as good!! Merry Xmas Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Did you possibly add the Jell-O while it was still warm? That could cause it. Or, not waiting for the cream layer to set before adding the Jell-O could cause it to rise that way. I hope that helps! Reply

      • Patty
        December 27, 2016

        Yep, probably did both!! Thank you for the reply.. Reply

    • January 22, 2017

      The same thing happend to me. What I did then was with my second one I first made sure the jello sets with the rasberrys in the refrigerator ..then do the whip cream and cool whip, then pretzels. Reply

  • Carley
    December 23, 2016

    Can I make this a day ahead?? Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Carley, yes you can make this a day ahead. Reply

  • Laurie
    December 21, 2016

    I am wondering if I can use raspberry pie filling for the topping? I do not have raspberry jello or raspberries that is my dilemma and I need a salad for Christmas. Can’t get to the grocery store so am hoping this will work. Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Hi Laurie, I haven’t tried that but I do think it would probably taste good! It might not stay put like a jello would when you are slicing the pieces but again, I do think it would taste good 🙂 Reply

  • Gail
    December 11, 2016

    We LOVE this dessert! It has the salty, the sweet, and the tart tastes all blended to create a wonderful symphony in your mouth. Unforgettable! It is now one of our very favorites. We found out quite by accident that it is much better on the 2nd day after it has had time for the crust to soften and blend a little. Mmmm! So glad to find this scrumptious morsel! Reply

    • Natasha's Kitchen
      December 12, 2016

      That’s so great! It sounds like you have a new favorite! Reply

  • Lucy
    November 27, 2016

    Nataha, is there healthy substitute for cool whip? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Lucy, the best thing that I have found is a product called “truwhip”. Is is sold in the natural section of our Fred Mayer grocery store. Reply

  • jenna
    November 25, 2016

    HI Natasha! Will fresh raspberries taste just as good? Thanks! Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Yes, absolutely!! 🙂 Reply

  • Lisa mills
    November 24, 2016

    Thank you I made this for the first time this Thanksgiving was delicious a big hit will be a new tradition Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      That is so great!! I’m all smiles reading your comment. Thank you 🙂 I hope you have an awesome Thanksgiving!! Reply

  • Kauleen Stafford
    November 15, 2016

    I have a great recipe sorta like yours except can use pretzels no butter nothing just the pretzels they can be crushed or use stick ones lay them in a row the long way if you still have more room lay the rest of them oppisite way on bottom of dish then take chocolate pudding (it you want you could mix with cream cheese) pour and spread pudding out then top with whipped cream ( you could mix with cream cheese) refrigerate for about an hour to and enjoy.✝💒✝ Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      Thank you so much for sharing!! 🙂 Reply

  • Anastasiya
    November 14, 2016

    Could I skip the pretzels part ? Will it still turn out good ? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Anastasia, I like the saltiness of pretzels in this recipe but it will still taste great without them. Reply

  • Joanne Plummer
    October 3, 2016

    Can I make this ahead of time, and freeze it for a month or so Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Joanne, I don’t think this is freezer friendly. I think the pretzels would soften. I love a little bit of crunch with the pretzels. Reply

  • Natalya Y.
    September 13, 2016

    I made this for my daughter’s 2nd birthday party and OMG! Even I didn’t expect it to taste sooooo good, and it’s so simple to make it! My guests LOVED it! And asked for a recipe! And I of course referred them to your awesome site:) Thank you! Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Natalya, I’m so happy to hear that and thank you so much for spreading the word 😀. Reply

  • Helen L
    September 5, 2016

    Natasha,thanks so so so much for this recipe. I’ve made it countless times. Anytime I ask my hubby what desert I should make, he always says jello cake. And it’s perfect every time. Thanks very much for the step by step instructions. Have a great September. ::)) Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Thank you Helen!! I hope you have an awesome September as well. Hello Autumn! 🙂 Reply

  • Ana Z
    August 6, 2016

    Thank you Natasha for this yummy desert!!!
    My hubby is gluten free, so there are not many cakes I can make, thanks to gluten free pretzels (even tho they don’t taste as yummy to me), he LOVED this jello cake! & so did his coworkers 🙂 even asked for a recipe.
    We already bought all the ingredients for the other peach kind. Thanks! Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      I’m so happy to hear that! That’s a great tip about using gluten-free pretzels for those who are gluten-free. Thank you so much for sharing that! Reply

  • Chris K
    July 29, 2016

    I would suggest to provide a ‘weight’in ounces or grams for the crushed pretzel crumbs. It would remove any subjective guess at what constitutes 2 1/2 cups of pretzel sticks Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      That’s a great idea! I’ll try to remember that next time I make this! 🙂 Reply

  • valentina kiselev
    July 9, 2016

    This is my sons new fav. I added more pretzels because we lot the crunch. I also used a 8×11 Pyrex and it turned out great. Proportions were all the same which is what i wanted. Thank you for the recipe Nathasha. Reply

    • Natasha
      natashaskitchen
      July 9, 2016

      I”m so happy to hear that! Thanks for sharing your great review 🙂 Reply

  • Dar
    June 16, 2016

    I made this dessert yesterday and we really enjoyed it. It’s quite large though, and I have a lot left. How long will it keep? I’m having guests in 3 days… Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Dar, keep it covered with plastic wrap and refrigerate 🙂 Reply

      • Dar
        June 16, 2016

        I have done that, but I’m wondering how long it will keep – covered, and in the fridge. Has anyone ever had any left that long after making it? 😊 Reply

        • Natasha
          natashaskitchen
          June 16, 2016

          We’ve had it in the fridge up to 3 days, but I think the pretzels are the most crisp for the first couple of days. I haven’t tested it beyond that. Reply

  • Mia Holmgren
    June 1, 2016

    I forgot to bake the crust before I placed the cream cheese mixture on top. 😂😂😂 Reply

    • Natasha
      natashaskitchen
      June 1, 2016

      Oh no!! I think it will still taste good but you might get some grainy sugar texture if the crust isn’t baked. It also helps to keep the pretzels firm. Reply

  • Brittney
    March 26, 2016

    I thought I mixed my butter sugar and pretzels together really well but after pulling it out of the oven there are large clumps of sugar. Is that okay or should I redo it before I add the other layers? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      I think it’s ok if there are some clumps of sugar after baking the pretzel base. Reply

  • Molly Cuddy
    March 26, 2016

    I have looked at what seems like hundreds of these recipes and they all call for 2 cups of pretzels for a 9 by 13 pan. I just can’t believe that 2 cups fills the bottom. I have always doubled the recipe for the pretzels and never regretted it. Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      It definitely doesn’t hurt to make a thicker crust. Thanks Molly! Reply

  • Dixie
    March 23, 2016

    I made this for my husband as a practice run for Easter. He said it was the best dessert I had ever made. I did use gluten free pretzels (we have some celiac in our family) and sugar free raspberry jello and coolwhip and Splenda for the sugar (we have some diabetics too)–it is a fabulous dessert. Keep ’em comin’—Dixie in Eolia Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      I love that there is a gluten free, sugar free version of this recipe – gluten free pretzels are brilliant!! Thank you for sharing that withe us. I’m so happy you and your husband loved it. Happy Easter! 🙂 Reply

  • zusman
    March 16, 2016

    Hi, I am from Germany and we dont have cool whip available here. What can be the substitute for it. More over, we have Frischkase here for cream cheese or Quark. Please can you help me in finding the correct ingrediants..
    Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      I’m not sure what frischkase or quark are. Cream cheese is also called neufchâtel cheese if that helps. You can use your own whipped cream – beat heavy whipping cream with some sugar until thick and spreadable and use that but if you use that substitute, it’s best if you eat the dessert within a day and a half since it softens the pretzels more than cool whip would. Reply

  • Tara
    February 19, 2016

    Will using the frozen fruit make this soupy even though its thawed & drained? Frozen is so much cheaper than fresh. Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      No, it shouldn’t make it soupy. I usually use frozen raspberries for this recipe and it works fine. I use fresh strawberries for my strawberry pretzel salad but even that one would work with frozen. Reply

      • Svieta
        September 2, 2016

        Would fresh raspberries work the same? Reply

        • Natasha
          natashaskitchen
          September 3, 2016

          Yes, they would 😀. Reply

  • Mila
    February 18, 2016

    I made this cake many times over the past couple of years. It never gets old, always a favorite with kids and yes, adults…..!!
    Love you blog and your pictures are mouthwatering….:) Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Mila, I’m so happy to hear that! Thank you for sharing your great review! 😊 Reply

  • Lina Jamero
    February 14, 2016

    I’ve made this at least 10 times. This is the most requested dessert from my coworkers at Potluck party! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Judy Wood
    February 2, 2016

    Made the jello preztel salad and was easy and tastes great! Will make this again for sure!!!! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      I’m so happy you liked it. Thank you Judy! 🙂 Reply

  • Ashley
    January 22, 2016

    I’m heading to the store to buy ingredients for this recipe. I’m so excited to bring it to our church party tomorrow. I’m a “baker in training” so I hope this goes well. Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      Let me know how it turns out. I will post a video next week with strawberry pretzel jello so stay tuned 😁. Reply

  • Jennifer
    January 14, 2016

    How long does it usually take for your jello to set? After it has been poured Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      I wish I had timed it now that you’re asking :). I want to say it was about 2 hours. Reply

  • Ziz'ka
    January 12, 2016

    one of my favorite dessert dish… If you can, make a video of this recipe. Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      That is a great suggestion! Thank you so much! 🙂 Reply

  • olesya
    January 9, 2016

    But it says to use a hole butter stick so idk😒😕 Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Olesya, yes that is correct. 8 Tbsp butter. Reply

  • olesya
    January 9, 2016

    Hey ..everytime I start putting on the cream on the pretzels ,my pretzels pick up and gets stuck to the cream and then its in possible to cover it and I end up giving up ..what I’m I doing wrong?? Like I thought baking(the pretzels) it will prevent it from moving, when put on cream but no !!! Reply

    • Natasha
      natashaskitchen
      January 9, 2016

      Baking should prevent it from moving. Are you crushing your pretzels and adding the correct amount of butter and sugar? Those two help bind the pretzels together. I think it can make a difference how much you crush your pretzels. If the pieces are too large, they don’t stick together as well. I hope that helps! Reply

    • jessie
      January 9, 2016

      i had some problem too. I figured out that i used to little of the butter mixed with sugar solution. So when it baked it didn’t harden fully together. Reply

  • Victoria
    January 5, 2016

    Found this a few days ago. Made it Sunday night for return to work in the New Year and it went like hot cakes. Tastes wonderful and it will become a staple in my “work” recipes file. Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      Victoria, thank you for such a nice review! I’m so glad you loved the recipe 🙂 Reply

  • Olga
    December 24, 2015

    Ive made this desert countless times since 2011 when you originally posted it! ALWAYS a winner and ALWAYS a favorite everywhere I bring it! Making it right now for tomorrows Christmas party.

    THANK YOU for your blog and your recipes! MERRY CHRISTMAS! Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      Olga, thank you for such a wonderful review and you are welcome 😀. Reply

  • Trish
    December 24, 2015

    How do you measure 2 cups of pretzels? I used the sticks and when I measured 2 cups of sticks, it didn’t look like enough for a crust. So I thought 2 cups is 16 oz, which is the size of the bag. I crushed the entire bag but the butter/sugar combination wasn’t enough. Then I thought maybe it was 2 cups of crushed pretzels…..what am I missing? Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      Hi Trish, I apologize, I could have specified that better. It’s 2 cups pretzel sticks (uncrushed) – like what I have shown in the ingredients picture. I have updated the recipe to specify. Reply

  • Cindy Campbell
    December 18, 2015

    So do i add the 2 cups of cold water as well to the jello? Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      No, I do not do it according to the package instructions. Just add the hot water only per the recipe. Reply

      • Vanilla ice
        September 11, 2018

        What the flip? Reply

  • Inna
    December 15, 2015

    Hi Natasha, is raspberries supposed to be frozen or can be fresh? I’m planning to do this delicious treat for my party at work. Thank you so much. Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      They can be thawed in the refrigerator if frozen or you can use fresh. Reply

  • Denise
    December 14, 2015

    Can I make this a day ahead or with the pretzels get soggy? Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      Denise, you can make it a day ahead, as long as you’ll spread the cream portion all the way to the sides of the pan so that jello doesn’t leak to the bottom. Reply

  • Codi
    December 11, 2015

    Hi, when I spread the wipes topping on my pretzels ot started to melt a little I guess I didn’t let it cool long enough, and when I poured my jello in it was a little warmer then room temp…. it ran clear down to the bottom…. os my dessert ruined? I hope not, I made it for my work Christmas party! Reply

    • Natasha
      natashaskitchen
      December 12, 2015

      You definitely have to let things cool in between since heat melts the layers. Also, to keep the jello from going to the bottom, make sure you spread the cream part completely out to the edges of the pan so there is no room for the jello go to. If it went down to the pretzels, the pretzels may be softer than desired but it should still taste good. Reply

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