Holiday Raspberry Jello
This is a wonderful jello side dish or its sweet enough for a dessert!
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
