Raspberry Pretzel Jello Food

RASPBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
• In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
• Beat the cream cheese and white sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
• Pour the jello over the cream cheese layer add raspberries on top and refrigerate for 2-3 hours before serving!

STRAWBERRY PRETZEL JELL-O

Steps:

• Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
• White Layer: Cream together cream cheese and 1 cup sugar.
• Fold in Cool Whip. Spread over pretzel crust.
• Red Layer: Dissolve gelatin in boiling water.
• Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
• Chill until set and serve.

PRETZEL JELLO DESSERT

Steps:

• Prepare jello with frozen strawberries. Put in fridge until almost set.
• Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
• Mix cream cheese, 1 cup sugar and cool whip.
• Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.

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.

RASPBERRY PRETZEL JELLO SALAD RECIPE

Steps:

• Preheat oven to 350°F/175°C. Combine crushed pretzels, sugar, and melted butter in a small bowl. Press mixture into 9x13 baking dish or a 10" springform pan. Bake for 10 minutes, then remove from oven and let cool completely.
• Beat the cream cheese with an electric mixer until smooth. Mix in the sugar. Fold in the whipped topping. Gently spread mixture to cover the entire crust, all the way to the edges. Refrigerate until chilled.
• Meanwhile, boil 2 cups of water, then stir in the gelatin mix. Stir in the frozen fruit and continue stirring until the fruit has thawed.
• Gently pour over the cream cheese layer and then refrigerate until the gelatin is set, about 1 1/2 hours.
• To serve, gently run a knife around the edge of the pan and cut into servings.

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 JELLO PRETZEL SALAD

Steps:

• Preheat oven to 400°F. Butter a 9x13" pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly into pan and bake for 8-10 minutes. Refrigerate for 30 minutes or until cool.
• In a medium size bowl, beat the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip.
• Drop about 8 spoonful's over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn't leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
• Boil water in a small pan with jello over medium high heat. Stir until the sugar is dissolved (about 2 minutes). Then remove from the heat and mix in the frozen raspberries. Let sit for about 5-10 minutes and allow to thicken slightly. Once the pot is cool enough to handle I like to put it in the refrigerator for 10-15. Once it has thickened slightly pour on top of cream cheese mixture and refrigerate until jello is firm, at least 2 hours (I like to leave overnight).
• Once the dessert is firm, slice and serve.

RASPBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350ºF. In a medium bowl, mix pretzels, 1/4 cup sugar and melted butter. Press into a 13x9 inch pan. Bake for 10 minutes. Cool completely.
• In another bowl, combine cream cheese and remaining sugar, mix until smooth. Add whipped topping and continue mixing until well combined. Spread over pretzel layer. Chill at least 30 minutes.
• In yet another bowl (whew, hope you have lots of bowls!), combine gelatin and boiling water. Sprinkle frozen berries over cream cheese layer, carefully pour gelatin over berries.
• Refrigerate, covered until set about 1 to 2 hours.

RASPBERRY JELLO PRETZEL DESSERT

Steps:

• Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
• Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
• Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
• Spead the firming jello mixture on top of the cream cheese mixture.
• Refridgerate to settle firming and serve chilled.

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.

RASPBERRY PRETZEL JELLO DESSERT

Steps:

• Preheat your oven to 400 degrees.
• Combine crushed pretzels, sugar, and melted butter until mixture starts to stick together.
• Press the pretzel mixture into the bottom of a 9x13 pan. Bake at 400 degrees for 6-7 minutes and then cool completely.
• While the crust is cooling, beat softened cream cheese with 1 cup of sugar until fluffy.
• Fold in whipped topping and drained crushed pineapple into the cream cheese mixture.
• Spread the cream cheese mixture onto the cooled pretzel crust all the way to the edges of the pan. Place in the refrigerator to keep cool.
• Dissolve raspberry Jello in boiling water. Stir until the dry Jello mixture is fully incorporated into the water. Mix in frozen raspberries and refrigerate until the Jello is soft set (about 45 minutes-1 hour).
• Pour the soft set Jello mixture over the cream cheese layer and refrigerate the dessert until the Jello is firm (another 2-3 hours).

RASPBERRY PRETZEL DESSERT

Steps:

• Melt margarine& mix together with sugar& pretzels.
• Press into 9x13 pan.
• Bake@ 350 for 10 minutes.
• Cool.
• Cream sugar and cream cheese together and stir in Cool Whip for the second layer.
• When blended, spread over cooled pretzel crust.
• Place in refrigerator until mixture is firm.
• Dissolve jello in boiling water and add raspberries.
• Chill.
• When jello starts to thicken, pour over cream cheese mixture.
• Chill overnight.
• Cut into squares and garnis with whipped cream and a fresh berry if available.