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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.
Can I use Fresh raspberries or do I have to use frozen?
That should be fine. It might take a little longer to set after its refrigerated since the frozen raspberries are nice and cold and help set the jello faster,but it will still be awesome with fresh 🙂
Hi Natasha. I am new to ur website. and i love it. can you please tell me what kind of pretzels you use for this recipe. With salt or with out??
With salt. It’s weird but so delicious in this dish!
Wow, this was outstanding!!!! My cousin did this desert for Thanksgiving and it was sooo good!!! The tartness of the raspberry, creaminess of the cream and crunch of the pretzels makes the combination something more!…mmm. I want to make this myself now…Thanks for sharing the recipe!
You’re welcome! Thanks for sharing your raspberry pretzel jello testimony ;). I’m so glad you loved it!!! 🙂 It’s also pretty easy to make!
Ummm k this dessert is DANGEROUSLY GOOD!! I used fresh strawberries!! My whole family loved it! Thnx!! I’ll be making this quite a bit from now and on!!
OMG! THIS WAS SPECTACULAR!! Super easy to make and looks fancy. This is mu to-go recipe:-) love your recipe 🙂
Every time I made it, we never had any leftovers at the party :).
im so sad, i just made this and the jello went under the cream cheese and is floating! lol, im sure it will still taste good, it just wont be as pretty. i used a steel cake pan, would that make the difference?
You just have to be sure that the cream cheese is spread all the way to the edges or it will sneak under. You also have to pour the jello on very slowly so it doesn’t force it’s way down. I hope that helps for next Time!
Do you mean .6oz?
It is a 6 oz package of raspberry flavored jello. It’s the same one as in the picture. The bigger box of jello found in all grocery stores. 🙂
I just finished making this desert… My husband stood over me drooling while I was putting it in the fridge. Can’t wait to try it!!!!
It will be worth the wait 😉 It’s seriously addictive!
I was thinking of making it different and using pineapple jello and adding in frozen pineapple. What do you think?
Hmmm I think it would taste good! Let me know how it goes!
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
one stick of butter is approx. 113 gr or 8 Tbsp. Hope this helps.
haha i like the comments. there are just russian girl’s names… funny.
thank you much for this recipe.
Ha ha so true 🙂
Made it last night, absolutely LOVED it, it’s almost all gone (’nuff said). 🙂
Thank you SO much for ALL of your wonderful recipes, Natasha! You are quite the inspiration and I’m sure I can speak for a lot of women when I say this.
This recipe is my favorite, will definitely be making more of this in the future. 🙂
It’s addicting isn’t it? Thank you so much for your sweet words it means a lot to me. 🙂
I made this when I lived in Slovakia 5 years ago – I made it for a potluck where, randomly, the President of SK showed up. I sneakily snapped a pic, of course.
My tips: You can also make a crust using crushed Nilla Wafers, and I use a package of frozen raspberries added to the JellO. That’s the last step for me in the recipe, because the frozen raspberries help the hot Jello set faster.
Everyone loves this dessert. I call it Raspberry Paradise. (Or, to use Slovak: Raspberry Raj)
What a cool story!! Ha! Thanks for sharing 🙂
Hi, Wonderful dessert. Wondering if it will work OK if I use reduced fat or fat free CoolWhip. Thanks.
That should work 🙂
Such a delight! But turned out a little more than expected pricewise. I only needed to get 3more items and they alone cost $9.60: pretzels, jell-o, and raspberries… Worth the expense for a big party, though.
I’m so glad you enjoyed it. 🙂
I’ve been making this for about eighteen years now, but with strawberry jello and 10 oz frozen strawberries. Always a huge hit. We call it pretzel salad. Just a note, don’t try fat free cream cheese and cool whip, a family member did once and it was not as solid, was a bit soupy. Still tasted good though. And if you add cool whip over the top, you can decorate it for the occasion.
Oh very good to know! Thank you!!
Hello Natasha! Glad to have found this recipe. Fresh raspberries are my favorite for this one, makes it even prettier and the flavor is lighter. I could use strawberries and blueberries too, as I find them less sour. Cheers and keep them coming!
I’ve seen this done with strawberries and I think that would be great too. I definitely love using fresh raspberries when they are in season, but it’s equally nice to be able to use frozen out of season 🙂
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
You can definitely use fresh raspberries. It would probably be even prettier! 🙂
Wow, so excited to try this!
We come back to this recipe on all holidays!!! lol 🙂
Making it now for fathers day 🙂
So happy to have started your tradition 🙂 that’s so awesome! Thank you for sharing that with me!