Add a photo of this recipe...
(You could win $100 in our photo contest!)

Ken's Favorite Raspberry Pretzel Dessert

This is a Christmas tradition for sure, but is great all year round. It combines the tartness of raspberries, with the sweetness of Cool Whip and cream cheese, and a sugar dowsed pretzels. My mouth waters just thinking about it!

Yield: 15 Ready in 50 minutes

Cuisine: DessertMain Ingredient: Raspberry Jello

(5, 1) 100% would make again (reviews)

favorite of 20 people 16 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Verified by stevemur

Original recipe makes 15

2 1/2 cupspretzels, crushed; (I buy the small straight stick pretzels)

1/4 cupSugar

1 cupButter

8 ozCream Cheese

1 cupSugar

1 1/2 cupCool Whip

6 ozRaspberry Jello

2 cupspineapple juice; HOT (boiling) (use this instead of water when preparing the Jello)

2 10-oz bagsfrozen raspberries

Ken's Favorite Raspberry Pretzel Dessert Preparation

Make the crust first by melting the butter and then mix the 1/4 c sugar and pretzels right in a 13x9 glass dish. Bake at 350 for 10 minutes. Let cool.

Make the filling by mixing the cream cheese and sugar (mix the cream cheese first to smooth it out and then add the sugar). Add the Cool Whip. Spread evenly over the pretzels.

In a mixing bowl, dislove the Jello in BOILING HOT pineapple juice. Add the frozen raspberries and let set a short time until it's about the consistency of gravy. Pour it onto the cream cheese layer and then refrigerate until the Jello is set.