Raspberry Pretzel Jello

Name: Raspberry Pretzel Jello
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 6 oz package Raspberry Jell-O; 2 cups boiling water; 2 1/2 cups salted pretzel sticks (before crushing); 1/4 cup granulated sugar; 1 stick (8 Tbsp unsalted butter); 1 8 oz package cream cheese - softened; 1 8 oz package Cool Whip - thawed in the refrigerator; 3/4 cup granulated sugar; 12 oz bag frozen raspberries - thawed in refrigerator

⏱ 60 menit 🔨 Persiapan 50mnt 🔥 Masak 10mnt 📊 Sedang 🍽 12 porsi ⭐ 5.0 (177) 👁 45

Bahan-bahan

12 porsi

6 oz package Raspberry Jell-O
2 cups boiling water
2 1/2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp unsalted butter)
1 8 oz package cream cheese - softened
1 8 oz package Cool Whip - thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries - thawed in refrigerator

Langkah-langkah

Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.
Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
Next, stir in Cool Whip using a spatula and mix until well combined.
Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.