Raspberry Pretzel Dessert Recipe

We believe that people enjoy this dish because it contains all of the necessary ingredients. Pretzels with a salty, sweet crunch. The cool whip and cream cheese’s richness. The Jello’s acidity and sweetness, as well as the raspberries’ sweetness. It has everything.

Raspberry Pretzel Dessert


  • 2 C. crushed tiny twists pretzels (pieces, not pulverized)
  • 3/4 C. salted butter, melted
  • 1/4 C. white sugar (for Pretzel Crust)
  • 1 C. white sugar (for Cream Cheese/Cool Whip mixture)
  • 8 oz. cream cheese softened
  • 1 8 oz. Cool Whip
  • 2 3 oz. Jello packages (Something fruity. I like to mix flavors)
  • 2 C. boiling water
  • 1 12 oz. package frozen raspberries


  1. Preheat the oven to 400 degrees F
  2. Combine crushed pretzels, butter, and 1/4 cup sugar in a mixing bowl. Pour into a 9×13-inch baking dish and evenly distribute.
  3. Bake for 8-10 minutes, or until bubbling. Allow crust to cool fully.
  4. Combine 1 cup sugar, cream cheese, and cool whip in a medium mixing bowl. Spread over cooled crust, ensuring sure there are no holes or areas where Jello may get in and soggy your crust.
  5. Spread the frozen raspberries evenly over the cream cheese mixture.
  6. In a separate dish, combine the jello with the boiling water. Pour over raspberries after fully mixing.
  7. Refrigerate until the Jello has hardened. 2 to 3 hours
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