Raspberry Pretzel Jello Dessert
Source of Recipe
List of Ingredients
2 cups crushed pretzels
3 Tablespoons light brown sugar
¾ cup butter , melted
6 ounce box instant raspberry jellos
16 ounces fresh raspberries
8 ounces cream cheese
2/3 cup granulated sugar
1 cup heavy whipping cream
Preheat oven to 350 degrees F.
Add crushed pretzels, light brown sugar and melted butter to a mixing bowl and stir to combine.
Press into a lightly greased 9x13 inch baking pan and bake for 8-10 minutes.
Remove from oven and allow to cool completely.
Make the jello according to package directions.
Mix in the fresh raspberries. Refrigerate for 2 hours to allow it to partially set.
Meanwhile, beat the cream cheese and granulated sugar together until creamy.
In a separate mixing bowl beat the whipping cream until stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Spread the mixture over the top of the pretzel crust (make sure to spread all the way to the edges so the jello won't leak through).
Pour the partially set jello over the cream cheese layer and refrigerate for 2-3 hours before serving.