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Pretzel Jello Salad

Creamy, salty sweet dessert salad full of flavor. Can be made with raspberries or strawberries.

Course: Side Dish
Cuisine: American
Keyword: Pretzel Jello Salad, Raspberry Pretzel Jello Salad
Author: Kami | NoBiggie.net
Layer 1:
  • * 1 3/4 cups crushed pretzels about 6-7 cups pretzels
  • * 3/4 cup salted butter melted (12 Tablespoons)
  • * 3 Tablespoons sugar
Layer 2:
  • 12oz. cream cheese softened (1 1/2 packages)
  • 3/4 cup sugar
  • 1 8oz. container whipped topping softened
Layer 3:
  • 2 cups boiling water
  • 6oz. raspberry jello (two 3oz. boxes)
  • 2 cups frozen raspberries
For The Pretzel Layer:
  1. Preheat oven to 400°F. Butter a 9×13" dish and set aside.
  2. In a blender or food processor blend the pretzels.
  3. Move crushed pretzels to a bowl and add in the melted butter and sugar. Stir until combined.
  4. Press the pretzel mixture evenly into the prepared dish. Bake for 8-10 minutes. Out of the oven let cool to room temp. Move to the fridge for 30 minutes or until the pretzel crust is cool.
For The Whipped Cream Cheese Layer:
  1. In a stand mixer or with a hand mixer whip the cream cheese. Add in the sugar and then fold in the whipped topping (cool whip).
  2. Add big spoonfuls of the whipped cream cheese mixture over the top of the pretzel crust. Spread the whipped cream cheese mixture evenly over the top, making sure to spread it all the way to the sides of the glass dish to keep the next layer (the jello layer), from leaking to the bottom.
  3. Refrigerate for about 1 hour for the middle layer to firm up and set.
For The Jello Layer:
  1. Boil water to a boil. Remove from heat. Add in the jello packets. Stir until the sugar of the jello is dissolved (about 2 minutes).

  2. Stir in the frozen raspberries. Let the jello mixture sit for about 5-10 minutes to allow it to slightly thicken. Once the pot is cool enough to handle move it to the fridge (on a hot pad) for 10-15 minutes longer.

  3. Once thickened pour the jello mixture over the top of the cream cheese layer. Move back into the fridge for another 2 hours until the jello is firm, or you can refrigerate overnight (which is preferred). Once the dessert is firm, cut into squares and serve.