I can still remember the first time I had tried this dessert. I was at a family get together, eating- of course- and I nervously scooped out a slice, took a bite and melted! This stuff is so good.Crunchy, buttery salted crust. Creamy, smooth filling. Tart and sweet berry topping. It really is a big hit with both kids and adults.
The first step is to make your crust. Start with your pretzels and crush them into small pieces… you can crush them as small or big as you like. Toss with butter and bake to create a nice firm layer.
Whip up your cream cheese layer, and make the jello while the pretzels are cooling.
When I add the cream cheese layer over the pretzels I make sure to seal all the edges nice and tight so the jello won’t seep down into the pretzels.
Let set in Jello for a few hours and its ready to serve!
This stuff is so good.Crunchy, buttery salted crust. Creamy, smooth filling. Tart and sweet berry topping.
- 2 1/2 cups crushed pretzels
- 1 1/2 cubes melted butter
- 8 oz cream cheese room temp
- 8 oz cool whip
- 1 cup sugar
- 6 oz raspberry jello
- 2 cup boiling water
- about 12 oz frozen or fresh Berries fresh is best
- 1 small can of crushed pineapple or 1 cup of blended pineapple and juice
- Crush pretzels and place pretzels in a 9x13 pan pour over butter and mix,
- Press flat. Bake 400 for 10 minutes. Let cool completely before layering.
- Mix room temp cream cheese, cool whip and sugar till smooth and fluffy. If the mixture is really cold and stiff it will be harder to layer.
- When pretzels are cooled layer on cream cheese mixture. Spread and seal cream cheese all the way to the edges so jello won't seep down.
- Make jello with water, stir two minutes, add raspberries and whole can of pineapple WITH juice. Pour on top of cream cheese mixture. Refrigerate for a few hours- till jello is set.