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I’m very thankful this time of year….for a lot of things! Not the least of which is this website! It fills a creative need, helps support my family, AND serves as my personal recipe “book” for all my family favorites! :-) Last week as I was making food assignments to my family for Thanksgiving dinner, it occurred to me that one of our FF’s (family favorites) wasn’t on the website yet!
This is actually a fairly recent addition to our family’s Thanksgiving dinner, introduced to us by my sister-in-law Marianne. We all loved it so much it has become a permanent fixture to the menu! Imagine sweet, slightly tart, salty, crunchy, and creamy all in one dish, and you have Raspberry Pretzel Jello Salad!
So today, for MY benefit, as well as yours, I present one of our family’s Thanksgiving dinner faves!
Raspberry Pretzel Jello
Ingredients
- 10 oz cream cheese, softened
- 2 (12 oz) packages frozen raspberries, thawed
- 2 cups crushed pretzels (you should still be able to tell that they are pretzels)
- 5 oz butter (one stick + 1/2 of a stick), melted
- 5 tablespoons granulated sugar
- 2 1/2 cups Cool Whip (a little less than one container)
- 1 1/4 cup powdered sugar
- 1 (6 oz) package and 1 (3 oz) package raspberry jello
Directions
Mix together crushed pretzels, melted butter and granulated sugar.
Spread the mixture into the bottom of a 9×13 baking dish. Bake for 10 minutes at 350. Let cool completely.
Mix Cool Whip, powdered sugar, and cream cheese with a stand or hand mixer. It should be nice and smooth with a similar consistency to frosting.
Spread over the pretzel crust. Try to spread it so that the sides are covered with the cream layer. This will seal the pretzel crust so you won’t have any jello leaking into the pretzels. Store in the fridge while you work on the jello layer.
Dissolve the 6 0z package of jello plus 1/2 the 3 oz package in 2 1/2 cups boiling water. Stir in the raspberries.
Let the mixture chill in the fridge until it just starts to set. Spread over the cream cheese layer. Let chill until completely set.
Grab a fork, spoon, or whatever is handy because as soon as this is served you are going to want to dig in!
Enjoy!
RASPBERRY PRETZEL JELLO SALAD
Ingredients
- 10 oz Cream cheese softened
- 12 oz Frozen raspberries thawed
- 2 cups pretzels crushed
- 5 oz butter melted
- 5 tablespoons granulated sugar
- 2 1/2 cups Cool Whip
- 1 1/4 cup Powdered sugar
- 9 oz Raspberry jello
Instructions
- Mix together crushed pretzels, melted butter and granulated sugar.
- Spread the mixture into the bottom of a 9x13 baking dish. Bake for 10 minutes at 350. Let cool completely.
- Mix Cool Whip, powdered sugar, and cream cheese with a stand or hand mixer. It should be nice and smooth with a similar consistency to frosting.
- Spread over the pretzel crust. Try to spread it so that the sides are covered with the cream layer. This will seal the pretzel crust so you won't have any jello leaking into the pretzels. Store in the fridge while you work on the jello layer.
- Dissolve the 6 0z package of jello plus 1/2 the 3 oz package in 2 1/2 cups boiling water. Stir in the raspberries.
- Let the mixture chill in the fridge until it just starts to set. Spread over the cream cheese layer. Let chill until completely set.
