Wednesday, 24 December 2014

Raspberry Cream Cheese Pretzel Jello

  • 6 oz package Raspberry Jell-O
  • 2 cups boiling water
  • 2 cups pretzels
  • ¼ cup sugar
  • 1 stick butter
  • 1 (8oz) package cream cheese - softened
  • 1 (8oz) package Cool Whip - thawed
  • 1 cup sugar
  • 1 bag frozen raspberries - thawed in refrigerator
  1. Pre-heat oven to 350°F.
  2. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
  3. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
  4. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
  5. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
  6. While pretzel mix is cooling down, beat 8 oz of cream cheese and 1 cup sugar on medium/low speed until well-combined.
  7. Next, stir in Cool Whip using a spatula and mix until well combined.
  8. 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.
  9. Place raspberries evenly on top of the cream filling..
  10. Pour Jell-O over raspberries and refrigerate until jello is set.

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