Raspberry Jello Salad
Raspberry Jello Salad is a popular, colorful, and sweet dessert hat is perfect for the Thanksgiving and Christmas holidays.
Servings: 16 pieces
Calories: 288kcal
Ingredients
Jell-O Layer
- 2 - 3 ounce boxes of raspberry Jell-O
- 2 cups boiling water
- 10 ounce frozen raspberries
Pretzel Crust
- 3 cups mini-pretzels crushed
- 3/4 cup melted butter
- 3 Tablespoons sugar
Cream Cheese Layer
- 8 ounces softened cream cheese
- 1 cup sugar
- 1-1/2 teaspoons vanilla extract
- 8 ounces Cool Whip Whipped Topping
Instructions
Jell-O Layer
- Add the two packets of Jell-O and boiling water to the bowl. Mix until the Jell-O powder has dissolved.
- Pour in the frozen raspberries and set aside on the counter.
Pretzel Layer
- Crush the pretzels and add them to a medium-sized bowl.
- Pour the sugar and melted butter into the bowl and toss until the pretzels are covered.
- Spread evenly into a 9" x 13" baking dish and bake for 10 minutes at 350-degrees.
Cream Cheese Mixture
- Add the cream cheese, sugar, and vanilla extract to a medium-sized bowl.
- Next, add the Cool Whip Whipped Topping to the bowl and mix well until everything is combined.
- Spread the mixture over the top of the pretzels. Be sure to spread the mixture all the way to the edge, sealing it.
- Refrigerate for 30 minutes.
- After refrigerating, pour the Jell-O and raspberries over the top, spread it out, and refrigerate for at least two hours.
- Serve and enjoy!
Video
Notes
TIP: Keep the Jello on the counter while you finish the recipe so it won't get too thick.
TIP: Make sure you spread the cream cheese mixture to the edges of the baking dish to help seal it. Otherwise, the Jello will seep through and get into the crust and soften the pretzels and uplift everything.
Nutrition
Serving: 1 | Calories: 288kcal | Carbohydrates: 31g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 241mg | Fiber: 2g | Sugar: 21g