This stuff is so good.Crunchy, buttery salted crust. Creamy, smooth filling. Tart and sweet berry topping.
- 2 1/2 cups crushed pretzels can use gluten free
- 1/2 cup 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
- 6 oz can of pineapple juice
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Crush pretzels and place pretzels in a 8x8 or 9x13 pan pour over butter and mix,
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Press flat. Bake 400 for 10 minutes. Let cool completely before layering.
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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.
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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.
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Make jello with boiling water, stir two minutes, add raspberries and whole can of pineapple juice. Pour on top of cream cheese mixture. Refrigerate for a few hours- till jello is set.
Recipe Video
CAN I USE FROZEN RASPBERRIES
Yes! You can use frozen raspberries or thawed raspberries.
CAN I USE OTHER FRUITS?
YES! Try using
- berries
- mandrain oranges
- instead of just pineapple juice use crushed pineapple with juice
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CAN I USE WHIP CREAM INSTEAD OF COOL WHIP
Yes, I have substituted the cool whip for whipped cream. The difference will not be much in taste but more that the whipped cream does not keep the middle layer firm. So when you scoop it out it might be a little sloppy, but it will still taste delicious. No one will care it will be so good.
MOST IMPORTANT TIP!!
WHEN YOU ARE SPREADING YOUR CREAM CHEESE MIXTURE MAKE SURE IT GOES TO ALL THE EDGES AND SEALS THEM. This will keep the jello from seeping down into the pretzels.
DO NOT USE parchment paper like I did. This did not allow the cream cheese to seal and the jello went to the bottom. I still ate it and it was good but not quite what it is suppose to be.