Raspberry Pretzel Jello Salad
Description
Some things just belong together...like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Ingredients
Pretzel Layer
- 2 Cups Pretzels, broken into pieces
- 1/2 Cup Butter
- 1 Tablespoon Brown Sugar
- 2 Tablespoons Sugar
Jello Layer
- 1 Box Raspberry Jello, 6 oz.
- 2 Cups Water, boiling
- 4 Cups Raspberries, fresh or frozen
Instructions
Pretzel Layer
- Preheat oven to 350 degrees.
- Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
- Press into a 9x13” baking dish
- Bake for 6-7 minutes and then cool completely.
Cream Layer
- Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.1 Cup Sugar, 8 Ounces Cream Cheese, 8 Ounces Cool Whip
- Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
- Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.1 Box Raspberry Jello, 2 Cups Water, 4 Cups Raspberries
- Place in the fridge to cool for 15 minutes.
- Pour over the cream cheese and refrigerate until firm, about 3-4 hours.
Notes
Cover left overs and store in refrigerator.
Nutrition
Calories: 643kcal