Every holiday season, Rachael would tell me about a delicious Raspberry Pretzel Jello salad that she makes for her family get-togethers. I mocked her mercilessly. After years of harassment from me, she laid down the gauntlet, “I’m bringing the Raspberry Pretzel Jello to your BBQ. You’re going to eat it.”
Fast forward to the BBQ and I rolled my eyes as she unveiled the dish. I took a bite. Then another.
“I am embarrassed by how much I love this.”
I made her leave the leftovers and ate all of them later than night while standing in front of the fridge.
My point is that, if you’re like me and roll your eyes at the thought of Jello salad, then get right over it and make this. If you love Jello salad, then let me apologize for being a snotty ass about the whole thing. I’ve seen the error of my ways.
Pre-heat oven to 350 degrees
- 2 Cups Crushed Pretzels (can use gluten free pretzels to substitute)
- 3/4 Cup Melted Butter
- 1/4 Cup Sugar
Combine pretzels, butter and sugar. Press into 9×13 baking dish and bake at 350 degrees for 10 minutes. Cool to room temperature.
- 1, 8-Ounce Container of Cool Whip
- 1 Cup Sugar
- 8 oz. Cream Cheese
Cream together cream cheese and sugar. Fold in Cool Whip. Spread over cooled pretzel crust.
- 6 oz. Package Raspberry (or Strawberry) Jell-O (or 2, 3 oz. packs)
- 2 C. Boiling Water
- 1, 16 oz. Package Frozen Raspberries (or Strawberries)
Dissolve gelatin in boiling water. Stir in frozen berries, chill until partially set (about 1 hour). Spread over white layer.
Chill until set and serve!
PIN THIS ONE FOR LATER! You’re gonna want to keep it handy!
You will be the hero of any family party with this dish!