Raspberry Pretzel Jello Dessert – a favorite potluck and party dessert with layers of sweet and salt pretzel crust, whipped sweet cream cheese filling and raspberry jello topping! It's always a crowd pleaser!
Happy Friday guys! I'm so excited to spend Easter weekend with my family. We're hosting Easter dinner with some friends and my mind is reeling with dessert ideas for dinner. This Raspberry Pretzel Jello Dessert may be this year's winner. Other desserts in the running include:
Creamy Lemon Sugar Cookie Cups
This is one of those recipes that you could probably get from your grandmother. It's a classic! One thing that really sets this recipe apart from all the others is it uses real whipped cream instead of cool whip. I've never been a big fan of cool whip–it's kind of artificial tasting. The whipped cream folded into the sweetened cream cheese mixture makes all of the difference. Layered over a yummy sweet and salty pretzel crust, with raspberry jello topping. An absolutely delicious dessert for a crowd.
Raspberry Pretzel Jello Dessert
Ingredients
- 2 cups crushed pretzels
- 3 Tablespoons brown sugar
- ¾ cup butter, melted
- 1 (6 ounce) box instant raspberry jello
- 1 16 ounce container of fresh raspberries
- 1 8 ounce package cream cheese
- 2/3 cup sugar
- 1 cup whipping cream
Instructions
- Preheat oven to 350 degrees F. Add crushed pretzels, sugar and melted butter to a mixing bowl and stir to combine. Press into a lightly greased 9x13 inch baking pan and bake for 8-10 minutes. Remove from oven and allow to cool completely.
- Make the jello according to package directions. Mix in the fresh raspberries. Refrigerate for 2 hours to allow it to partially set.
- Meanwhile, beat the cream cheese and sugar together until creamy. In a separate mixing bowl beat the whipping cream until stiff peaks. Fold the whipped cream into the cream cheese mixture. Spread the mixture over the top of the pretzel crust (make sure to spread all the way to all the edges to the jello won't weak through).
- Pour the partially set jello over the cream cheese layer and refrigerate for 2-3 hours before serving.
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