Raspberry Pretzel Jello Salad



  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 1 package raspberry (or strawberry or cherry 1 cup plus 2 ½ tablespoons, 240 g sugar)
  • 1 package cream cheese
  • 1 cup cool whip (if you're European and don't know what I'm talking about, I suppose you could substitute whipped)
  • 16 ounces frozen raspberries (bag of)
  • 1 can crushed pineapple (course!)


  1. Combine the crushed pretzels, melted butter and 2 1/2 tablespoons (40g) of the sugar. Spread over the bottom of a 9"x 13" pan and bake at 400 degrees (220 C) for 10 minutes. Remove from oven.
  2. Mix the rest of the sugar with the cream cheese and cool whip. Spread it over the pretzel layer and then refridgerate until cool.
  3. Dissolve jello in 2 cups of boiling water. Add the raspberries and pineapple and then put in the fridge until the mixture is of a syrupy consistency.
  4. Pour the jello mixture over the cream cheese mixture and then chill in fridge until jello is completely set.
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