Raspberry Pretzel Jello
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Bahan-bahan
- 6 oz package Raspberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzel sticks (before crushing)
- 1/4 cup granulated sugar
- 1 stick (8 Tbsp unsalted butter)
- 1 8 oz package cream cheese - softened
- 1 8 oz package Cool Whip - thawed in the refrigerator
- 3/4 cup granulated sugar
- 12 oz bag frozen raspberries - thawed in refrigerator
Langkah-langkah
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Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
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Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.
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Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
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Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
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While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
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Next, stir in Cool Whip using a spatula and mix until well combined.
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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.
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Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.
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