Press "Enter" to skip to content

Pretzel Jello

Print Recipe
Pretzel Jello
This is a layered Jello salad which can easily also be served as a dessert.
Prep Time 20 minutes
Cook Time 6 minutes
Passive Time 2 hours
Servings
2 x 3 squares
Ingredients
Pretzel Base
Cream Filling
  • 8 oz package Cream Cheese regular, not whipped
  • 12 oz Cool Whip The normal package is 8 oz.
  • 1/4 Cup Sugar Reduced from the original 1/2 cup
Jello Topping
Prep Time 20 minutes
Cook Time 6 minutes
Passive Time 2 hours
Servings
2 x 3 squares
Ingredients
Pretzel Base
Cream Filling
  • 8 oz package Cream Cheese regular, not whipped
  • 12 oz Cool Whip The normal package is 8 oz.
  • 1/4 Cup Sugar Reduced from the original 1/2 cup
Jello Topping
Instructions
Pretzel Base
  1. Pre heat oven to 350 degrees.
  2. Crush pretzels into a nutty consistency. Put the approximate amount (1 1/2 cups) into a Ziplock bag and crush with a rolling pin. When you think that you are done, crush a little more.
  3. In a bowl, mix the pretzels, sugar and melted butter.
  4. Press evenly into a 9 x 13 pan.
  5. Bake for 6 minutes and let cool.
Cream Filling
  1. Combine sugar, cream cheese and Cool Whip in a bowl and mix thoroughly until creamy.
  2. Carefully spread the filling evenly over the cooled pretzel base. Work carefully because the base is fragile.
Jello Topping
  1. Bring 2 cups of water to a boil in a 4 cup Pyrex measuring cup, add the packages of Jello and dissolve. Let Cool to about room temperature.
  2. Add the raspberries and water to bring to a total volume of 4 cups. Let cool until partially set and then pour on top of the cream cheese mixture and refrigerate until completely set.
  3. Cut into squares for serving.
Recipe Notes

The history of this recipe goes back to the annual 4th of July celebration that used to be held in the cul-de-sac in our neighborhood. These were organized by John and Suzanne Parks. This was their dish from 2001.

Share this Recipe
 

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *