Homemade Raspberry Pretzel Jello Dessert Food

PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F. Add crushed pretzels, light brown sugar and melted butter to a mixing bowl and stir to combine.
• Press firmly into a lightly greased 9x13 inch baking dish and bake for 10 minutes. Remove from oven and allow to cool completely.
• Meanwhile, beat the cream cheese and powdered sugar together until creamy. Add the whipping cream and beat until cream has stiffened into soft peaks.
• Spread the mixture over the top of the pretzel crust, spreading it all the way to edges of the pan on all sides (so the jello wont seep through).
• Boil 2 cups water. Add jello and stir until dissolved. Remove from heat and stir in frozen berries. Set aside to cool to room temperature, then pour into dish and refrigerate for 2-4 hours, until jello has set.

RASPBERRY PRETZEL SALAD

Steps:

• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

HOMEMADE RASPBERRY PRETZEL JELLO DESSERT

Steps:

• Crush Pretzels in a food processor. Mix with Melted Butter and Granulated sugar and press into the bottom of two greased cake pans, or a 9x13 casserole dish. Set aside until ready to use.
• Whip cream until soft peaks form, then add sugar and vanilla and continue to beat until firm peaks form. Next beat in softened cream cheese just until well-combined. Spread over Pretzel Layer.
• Mix two packages of gelatin with 1 C cold juice in a large bowl. Set Aside
• Bring Sugar and Juice to a boil. Once boiling, Add to gelatin mixture. Refrigerate about 1 hour.
• Once the mixture has cooled, but has not set yet, stir in the raspberries and pour evenly over the cream cheese layers.
• Refrigerate until set 2-3 more hours. Slice and Serve

RASPBERRY PRETZEL JELLO

Steps:

• For the pretzel crust, preheat the oven to 375 degrees F. In a medium bowl, whisk together the pretzels, brown sugar, and butter until evenly combined.
• Press the mixture in the bottom of a 9X13-inch pan, pressing lightly with the bottom of a measuring cup to lightly compact the crust. Bake for 8-10 minutes until lightly golden.
• Remove the pan from the oven and let cool completely.
• For the cream layer, in a medium bowl with an electric mixer (stand mixer or handheld mixer), whip together the cream cheese and powdered sugar until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
• Add the heavy cream and vanilla and mix (start on low speed so it doesn't spatter everywhere) until thick and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
• Spread the cream layer evenly over the cooled pretzel crust. Make sure to spread all the way to the edges and into the corners to make a good "seal" with the cream layer so the jello layer doesn't leak down the sides.
• In a medium bowl, whisk together the jello and boiling water until the jello is fully dissolved. Stir in the frozen raspberries. Let the mixture sit for just a few minutes to set up a bit (but take care not to let it sit for too long or it will be difficult to spread evenly).
• Pour the raspberry jello mixture over the top and gently spread into an even layer. Refrigerate until firm and set up, 6-8 hours. Cut into squares and serve.

PRETZEL GELATIN DESSERT

Steps:

• Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely. , For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold. , In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours., Cut into squares. If desired, serve with strawberries and additional whipped topping.