Raspberry Pretzel Jello

Serving: 12

Ingredients

• 6 oz package Raspberry Jell-O

• 2 cups boiling water

• 2½ cups salted pretzel sticks (before crushing)

• ¼ cup granulated sugar

• 1 stick (8 Tbsp) unsalted butter

• 1 (8oz) package cream cheese - softened

• 1 (8oz) package Cool Whip - thawed in the refrigerator

• ¾ cup granulated sugar

• 12 oz bag frozen raspberries - thawed in refrigerator

Instructions

Pre-heat oven to 350°F.

1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

2. Crush 2½ cups of pretzels in a ziploc bag, using a rolling pin.

3. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.

4. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

5. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.

6. Next, stir in Cool Whip using a spatula and mix until well combined.

7. 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.

8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

#raspberries