Saturday, May 7, 2016

Raspberry Pretzel Dessert

I love raspberries. Seriously. As a kid we had a decent sized patch of raspberries growing in our yard and I remember going out and picking a bucket full and then coming in, pouring some cream and sugar over them and snarfing down a gigantic bowl. Heaven.
Now that I live in an area that I can't grow raspberries I don't get to eat them very often because they are so stinking expensive. But, this week they were on sale for only $.86 so I snatched me up a few packages and tried to relive my youth. Needless to say, store bought raspberries are nothing like a fresh picked one so I opted to make them into a dessert. This is a recipe that my husband had a lot growing up because he also had a big raspberry garden at his house.
By the way, I brought this to a potluck the other day and I got some good compliments on it so I figured it was a keeper and blog worthy. Enjoy.


This dessert recipe came from a blog called Natashas Kitchen. She has beautifully photographed step by step pictures of this recipe.


6 oz package Raspberry Jell-O
2 cups boiling water
2 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

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 2 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 9x13 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.

**Randi's Side Notes**
~ I did NOT use frozen raspberries. I used fresh ones and it was amazing! I usually prefer to use fresh berries over frozen in pretty much anything I make but that's me.

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