Raspberry Jello Pretzel Dessert Recipes

RASPBERRY JELLO PRETZEL DESSERT

Raspberry Jello Pretzel Dessert image

Make and share this Raspberry Jello Pretzel Dessert recipe from Food.com.

Provided by poohstixx

Categories Gelatin

Time 40m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (6 ounce) package raspberry Jell-O gelatin
2 cups boiling water
1 (10 ounce) package frozen raspberries
2 cups approx of crushed pretzels (I fill one gallon ziploc bag 1/2 full and roll over it with a rolling pin)
1 cup melted butter
3 tablespoons sugar
1 cup sugar
1 (8 ounce) package cream cheese
2 cups Cool Whip

Steps:

Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
Spead the firming jello mixture on top of the cream cheese mixture.
Refridgerate to settle firming and serve chilled.

RASPBERRY PRETZEL SALAD

Raspberry Pretzel Salad image

Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.

Provided by By Annalise Sandberg

Categories Dessert

Time 3h20m

Yield 12

Number Of Ingredients 10

Ingredients

1 box (8-serving size) Jell-O™ raspberry-flavored gelatin
2 cups boiling water
3 cups mini pretzels, crushed
3/4 cup butter, melted
3 tablespoons sugar
1 package (8 oz) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 container (8 oz) Cool Whip frozen whipped topping, thawed
10 oz raspberries, fresh or frozen unsweetened

Steps:

In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 40 g, TransFat 1/2 g

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