This is a wonderful jello side dish or its sweet enough for a dessert!
So when I am crushing my pretzels, the easiest and less messy way I have found is to put them into a Gallon ziplock bag and roll my rolling pin over them. Then I can measure out what I need. Remember, you want coarsely crushed. OHHHHH! This is so yummy with the salty crust and the sweet filling and topping. You are going to love it!
Don’t over bake! You want a nice brown crust that will hold together. If it falling to pieces, you might need to bake for longer.
I usually set my cream cheese out that morning so its room temperature and ready to go. Yes, I avoid white sugar but with this dessert, i wanted the nice white color and not have flecks of brown coconut sugar in my filling. But if you don’t care if there are brown flecks in your filling…go ahead and use coconut sugar, rather than white sugar.
OK, so as you can see below, my jello is particially set up. I have actually poured the jello in too soon. AHHHH! It was a disaster, pretty soon pretzels where floating up to the top…it wasn’t a pretty sight! If you wait too long, and the jello is completely set, that’s a disaster too. Then you have to just stir it up and its all lumpy. So just watch it… It will all work out!
This is such a beautiful Christmasy dessert! We have it every Christmas Eve! My boys loved it growing up. This makes a wonderful side dish, or you can pull it out and have it for dessert after the meal. It really is sweet enough to be a delicious dessert! Enjoy!
Holiday Raspberry Jello
Ingredients
Crust
- 2 C. Coarsely Crushed pretzels
- 2 T. Coconut Sugar
- 1/2 C. Butter Melted
Filling
- 8 oz Cream Cheese softened
- 3/4 C. Sugar
- 1 8 oz Cool Whip Divided in half
Fruit Topping
- 1 6 oz Raspberry Jello
- 2 1/2 C. Water
- 3 C/ Frozen Raspberries
Instructions
To Make Crust
- Mix Pretzels, melted butter and sugar. Press into a 9X13 cake pan.
- Bake 350 degrees for 10 min. Set aside and thoroughly cool.
To Make Filling
- Softened cream cheese to room temperature. With an electric mixer, cream together the cream cheese, half of the 8z cool whip, and the white sugar.
- After pretzel crust is cool, carefully spread the cream cheese mixture onto the crust.
Fruit Topping
- Add 2 1/2 C. of boiling water to the jello. Stir until completely dissolved. Add the frozen Raspberries and put into fridge
- When partially set, spoon over the filling and spread to cover. Put back into the fridge.
- Spread the rest of the cool whip on top as Garnish. ENJOY!
Notes
