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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 made this raspberry pretzel jello for church event I was amazed everybody liked it, they said its so yummy. Thank you very much for posting this recipe.
I’m so happy to hear that! It’s definitely a church potluck favorite in our church also!
I have made this recipe so many times I can not even count. I get requests to make it for almost all the holidays/celebrations we have. Our family is yet to get tired of it! Thanks so much!!!!
Thank you for such a great review Olga, I love reading comments like these and you are very welcome :).
I want to double the recipe, was wondering if you ever have and used same size dish, if it would all fit?
I don’t think it would fit in the same size dish. I’d definitely recommend making it in two separate dishes.
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
Definitely hope you don’t go into a diabetic comma! :-O. I agree this dessert is ultra addicting. I have the same problem when I make it that’s why I only make it for parties where I can’t eat half of it 🙂
It’s cool idea and all for ‘housewives’ that don’t know how to cook but I think it would be just awesome that if you had a recipe from scratch to make it more challenging, just saying
Do you mean the same concept as this recipe only all from scratch?
I’ve made the strawberry pretzel dish multiple times over the past 30 years. It’s what everyone wants me to bring to pot lucks. I made the raspberry one and O M Geee….so amazing! I had always put the crushed pretzels in the dish and poured the melted butter over and mixed it in the pan. Adding it to the butter in the saucepan made a big, better difference. Wow, so good. Took it potluck and it was the 1st thing completely gone! Thank you!
I’m so happy it’s been a big success for you! Thanks so much for sharing your awesome review 🙂
Made this tonight as a practice for my sons birthday and my family loved it. I did a combo of this recipe with the cream layer from the new peaches and cream recipe. So good!!!
That sounds really really good! Thank you so much for sharing that with me.
This one made me and my family to fly!!!Thank you so much Natasha…
I’m so happy to hear that. Thank you for sharing that with me 🙂
can you use fresh raspberries?
Yes Pierre, fresh raspberries would work as well. Let me know how it works out :).
Amazing!
Natasha!!!
This is so DELICIOUS! I brought it to 7E and everyone LOVED IT!!! Thank you so much for an amazing recipe! xoxo
Amaia
I’m so happy you all loved it! Please say hello to everyone for me. I miss you all! 🙂
I’ve made this recipe probably 20 times within the last couple of years and will be making it again for Christmas! It’s super easy and extraordinarily delicious. Oh, I’ve found this awesome tasting, healthy “cool whip” it’s called TruWhip – you should give it a whirl. 🙂
Where do you buy the truwhip? I do want to try a healthier substitute! Thank you so much 🙂
I buy it at Kroger in the natural/organic section, but I’m sure they sell it at Whole Foods or Fresh Market too. Merry Christmas!
Thank you so much Tiffany! 🙂
Can u email me this recipe I just subscribed. Raspberry pretzel
Sure 🙂 At the bottom of the post where the social sharing icons are, the one on the far right is green. You can click on that and email any recipe :). I hope that helps and thanks for subscribing 🙂
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!
Welcome Luba, I’ve tried beaten heavy whip before and it works good but pretzels tend to get soft if you don’t eat the jello soon. Hope this helps :).
Thank you! I think I’ll just go with the cool whip, just to be on the safe side although the heavy cream seems more natural.
Some of my readers have mentioned that natural cool whip is sold in some natural food stores. You might keep an eye out for it.
Do you think a similar pretzel jello can be made using blueberries? Is there such a thing as blueberry jello? Thanks!
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! 🙂
I love this dessert. My family used to have it for every occasion, and I am trying to add it to our Thanksgiving tradition. I have one question: Do you HAVE to bake the pretzel mixture? Fate has been cruel to me and my oven broke TODAY…the day before Thanksgiving. Thankfully, I’m not doing it at my house this year and Most all of the dishes I’m making are stove top dishes…except for this one. I just wanted to know if I have to bake it. If I do, I will drive across town, use my friends oven just to bake it, and then come home to do the rest, but if I don’t have to, then that would be awesome. I want this to by yummy, though. No one thinks pretzels and jello are a good idea, except I KNOW they are! I want it understood that this is delicious!HELP!
Hi Anna, sorry I didn’t reply sooner. I’ve been doing my best to be timely since I know Thanksgiving is such a BIG DEAL :). I have only ever baked the pretzels in. I think it may be too buttery and grainy if the pretzel portion isn’t baked. Sorry, I wish I could tell you otherwise. That is a major bummer that the oven broke :(.
No worries, Natasha! Thanks for your reply! I ran over to my friend’s house and baked them. It was nice and we just enjoyed a glass of wine while they baked, then I split. 🙂 I think it does truly make a difference, after seeing them prior and seeing them baked. So…if anyone else ever has an oven emergency while they are trying to make this recipe, my guess is that it might work functionally, but won’t be as good. Just my opinion! Thanks for putting this recipe out for the masses…it is one of my very favorites EVER. 🙂 And thanks, again, for replying! I’m a new subscriber!
Anna, welcome to the blog! Thank you for subscribing! 🙂 I hope you have an awesome dinner and Happy Thanksgiving!!
I love this recipe! Since it was such a hit last year, I am making it again this year for Thanksgivng. The step by step pictures you posted are so helpful and make this an easy dish to make.
It’s sounding like this dish is becoming a tradition? That’s the coolest thing ever! Thanks so much for the great review 🙂
We made this last year and it was such a hit. We’ll be making it again tomorrow for Thanksgiving on Thursday.
That is wonderful! It’s always a crowd favorite in our circles too. I’m so happy you like the recipe and Happy Thanksgiving!
Made this tons of time 🙂 Thx for the recipe once again but wanted to ask why does sometimes the pretzels turn out hard and sometimes kinda soft and moist
I think it depends on if the jello seeps down into the pretzels. Make sure you spread the white cream part all the way to the edges so you don’t allow the jello to sneak down into the pretzels.
I love love this jello. My husband especially
Ooh definitely, this is one of my favorites! 🙂