Raspberry Pretzel Jello

 This recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance!  I have zero self-control around this dish, so I was concerned about making a 13×9 -inch pyrex filled with this dreamy goodness, for just the two of us. We made it last night…. it’s half gone. Try it and you’ll understand. If you have “issues” with Cool Whip, just replace it with your own whipped cream. I picked up this recipe from Tanya – a gal at our church who never fails to impress her guests with scrumptious food.
Cost to Make: $6 to $7
Servings: 12-15 (unless you live at my house)
Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator
How to Make Raspberry Pretzel Jello:
1. Pre-heat oven to 350 degrees F.
2. Combine Jell-O and boiling water and set aside to cool to room temperature
3. Crush pretzels in a ziploc bag, using a rolling pin.

4. Melt butter and 1/4 cup sugar in saucepan. Add pretzels and mix together.


5. Lightly press pretzel mix into a 13×9 -inch pyrex dish.

6. Bake for 10 minutes, then cool to room temperature.
7. Beat cream cheese and 1 cup sugar on medium/low speed until well-combined.


8. Stir in Cool Whip using a spatula.

9. Spread mixture over cooled pretzels and refrigerate 30 minutes.

10. Pour Jell-O over cream cheese mixture and drop raspberries evenly on top. Refrigerate until jello is set.

Note: I mixed the raspberries into the jello, then poured it over, but you have to do that very fast or it starts to solidify before you can spread it evenly.   http://natashaskitchen.com/2011/04/12/raspberry-pretzel-jello/