Raspberry Jello Salad
20m prep 6m cook 4h ready
A sweet and salty layered dessert with a pretzel crust, creamy filling, and raspberry Jello topping. Perfect for potlucks and holidays.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27.1 mg
- Iron: 0.57 mg
- Magnesium: 9.22 mg
- Phosphorus: 33.2 mg
- Potassium: 84.9 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 cup sugar
- 1/3 cup sugar
- 8 oz Cool Whip
- 1 pack raspberry Jello
- 2 pack frozen raspberries
Prepare
- 2 cup pretzels, finely crushed
- Melt 3/4 cup butter
- Soften 1 pack cream cheese
- 2 cup water, boiling
Let's Cook
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Step 1.
Preheat oven to 350°F. In a medium bowl, combine 2 cups finely crushed pretzels, 3/4 cup melted butter, and 1/2 cup sugar. Mix well.
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Step 2.
Press the pretzel mixture firmly into the bottom of a 9x13-inch pan. Bake for 6 minutes at 350°F. Remove from oven and let cool completely.
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Step 3.
In a large bowl, beat 1 (8 oz) package softened cream cheese and 1/3 cup sugar until smooth and well blended. Fold in 1 (8 oz) carton Cool Whip until fully incorporated.
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Step 4.
Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate while preparing the Jello layer.
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Step 5.
In a large bowl, dissolve 1 (6 oz) package raspberry Jello in 2 cups boiling water. Add 2 (10 oz) packages frozen raspberries. Stir gently until the raspberries separate and the Jello begins to thicken.
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Step 6.
Pour the Jello mixture over the chilled cream cheese layer. Refrigerate until firm, at least 4 hours or overnight.
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