This raspberry pretzel jello is a basic. It’s all a couple of salty-candy pretzel crust + fluffy cream layer + raspberry laden jello. Yum!

Immediately’s basic recipe is devoted to my husband, Brian. That is certainly one of his favourite facet dish-dessert-salad-no matter you’d name it recipes of all time.

I determine at this level, everybody who loves this recipe has their go-to model already. And everybody else has both by no means heard of it or thinks it’s a travesty.

So, at the moment’s put up is actually a egocentric gesture as a way to put a placeholder on this weblog (which can at all times be my go-to “cookbook”) for Brian’s tried-and-true favourite.

My Model is a Wee Bit Completely different

I’ve made just a few modifications to the wildly widespread unique recipe to make it extra our fashion. However in any other case, it’s just about what you’ve come to count on from this iconic recipe.

The most important change is that I swap out the cool whip and granulated sugar within the cream layer for heavy cream and powdered sugar.

I’m actually not doing this for wholesome-consuming causes. Ha! That’s humorous. These small modifications create a cream layer with a taste and consistency that’s extremely-scrumptious and a little bit bit extra my fashion.

Pretzel Crust

This salad-y dessert begins with a pretzel crust. A buttery, frivolously candy pretzel crust.

It really could be my favourite a part of your entire factor.

After mixing the pretzels, butter and brown sugar collectively in a bowl, I prefer to press the combination into the pan with the underside of a measuring cup to frivolously compress it into a fair layer.

This pleasant crust will get baked for a pair minutes earlier than assembling the remainder of the recipe.

*Sidenote: I had some “assist” from little fingers when making this and taking footage for the weblog so the pretzels aren’t fairly as small as I usually crush them. They don’t must be (and shouldn’t be) pulverized into mud, however they need to be coarsely crushed.

The Meeting

After the crust has cooled, the cream layer is unfold excessive.

The important thing right here is to unfold the cream layer all the way in which to the perimeters sealing off the pan rather well so the jello layer doesn’t leak down the perimeters and get the pretzel crust all soggy. Ew.

You’ll be able to a) refrigerate at this level to agency up the cream layer…or you may b) throw warning to the wind and unfold the jello + raspberry combination excessive.

I’m lazy. I at all times go for B.

Professional Tip: You’ll discover within the recipe that I dissolve the jello in boiling water and instantly add the frozen raspberries. I set the entire combination apart earlier than beginning on the crust and cream layer. This permits the jello/raspberry combination to arrange and thicken a bit earlier than being layered on prime which prevents leaking and splattering points.

As with all good jellos, let the assembled dish arrange within the fridge earlier than serving.

This dessert may be made a day forward of time. Simply take into account that the pretzels will soften the longer it’s within the fridge. Not a deal breaker (they don’t get full on soggy if it’s only a day forward of time), however one thing to consider.

Are you a fan of this basic raspberry pretzel jello? Is it one thing you grew up consuming?

To be trustworthy, I at all times have a little bit of an internal wrestle figuring out the place to position this in a meal lineup. Does it get served with dinner? I imply, lots of people name it a salad, so…

Or ought to it seem as dessert?

As an alternative of inciting a heated debate, could I recommend that for those who actually wish to stay life to its fullest, take into account serving it as a facet dish with dinner so you may have a dessert, too.

In closing, I’d like to provide a particular due to my pal, Jamie, Final Jello Connoisseur, who additionally helped persuade me this recipe deserved a spot on the weblog (and who consulted on a number of different jello recipes, as properly). 🙂

One Yr In the past: Wonderful Spinach Salad with Candy-Spicy Nuts, Apples, Feta and Bacon
Two Years In the past: Chewy Malted Chocolate Chip Cookie Bars
Three Years In the past: Fluffy Honey Oat Dinner Rolls
4 Years In the past: The Greatest Rooster {or Turkey} Pot Pie 
5 Years In the past: Easy Herb Roasted Turkey + No-Fail Gravy Ideas
Six Years In the past: Pretzel and Sausage Stuffing
Seven Years In the past: Chocolate Caramel Pecan Pie 
Eight Years In the past: Creamy Confetti Corn with Bacon
9 Years In the past: Chocolate and Coconut Cream Pie Bars 
Ten Years In the past: Chocolate Peanut Butter Wafer Cream Cake

Raspberry Pretzel Jello

Yield: 15 servings

Prep Time: 6 hrs 45 minutes

Cook dinner Time: 10 minutes

Raspberry Jello:

• 6-ounce bundle raspberry jello (see word)
• 2 cups boiling water
• 12-ounce bundle frozen raspberries, unthawed

Pretzel Crust:

• 1 ¾ cups (75 g) crushed pretzels (see word)
• 3 tablespoons (40 g) packed brown sugar
• ½ cup (113 g) butter, melted

Cream Layer:

• 8-ounce bundle (227 g) cream cheese, softened to room temperature
• 1 ¼ cups (143 g) powdered sugar
• 1 ½ cups heavy cream (see word)
• ½ teaspoon vanilla extract

• In a medium bowl, whisk collectively the jello and boiling water till the jello is totally dissolved. Stir within the frozen raspberries and put aside.

• For the pretzel crust, preheat the oven to 375 levels F. In a medium bowl, whisk collectively the pretzels, brown sugar, and butter till evenly mixed.

• Press the combination within the backside of a 9X13-inch pan, urgent frivolously with the underside of a measuring cup to frivolously compact the crust. Bake for 8-10 minutes till frivolously golden.

• Take away the pan from the oven and let cool utterly.

• For the cream layer, in a medium bowl with an electrical mixer (stand mixer or handheld mixer), whip collectively the cream cheese and powdered sugar till easy and creamy, 1-2 minutes, scraping down the perimeters of the bowl as wanted.

• Add the heavy cream and vanilla and blend (begin on low pace so it would not spatter in all places) till thick and creamy, 2-Three minutes. Scrape down the perimeters of the bowl as wanted.

• Unfold the cream layer evenly over the cooled pretzel crust. Ensure to unfold all the way in which to the perimeters and into the corners to make a great “seal” with the cream layer so the jello layer would not leak down the perimeters.

• Pour the raspberry jello combination excessive and gently unfold into a fair layer. Refrigerate till agency and arrange, 6-Eight hours. Reduce into squares and serve.

Jello: a reader alerted me that there are a number of dye-free jello choices (test on-line at locations like Amazon), just like the Easy Mixes or Merely Delish manufacturers.
Pretzels: the pretzels don’t must be pulverized into mud, they need to simply be coarsely crushed.
Heavy Cream: I take advantage of Darigold 40% heavy cream; it thickens nice on this recipe with out having to whip it first. In case you are utilizing heavy cream with much less milkfat, you might wish to whip the cream to delicate peaks earlier than including to the cream cheese so it thickens totally.

Serving: 1 serving, Energy: 440kcal, Carbohydrates: 78g, Protein: 8g, Fats: 13g, Saturated Fats: 7g, Ldl cholesterol: 35mg, Sodium: 409mg, Fiber: 17g, Sugar: 50g

Observe @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I like seeing all of the goodness you’re whipping up in your kitchens!

Recipe Supply: tailored from the various different variations of this recipe on-line (I believe it’s initially from a cookbook printed within the 1960’s known as The Joys of Jello)