Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping
- 2 cups raspberries (fresh or frozen)
- 2 cups raspberry gelatin
- 2 cups boiling water
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Press into the bottom of a greased 9x13 inch pan.
- Bake for 10 minutes, then let cool.
- In another bowl, beat together cream cheese and powdered sugar until smooth. Fold in whipped topping.
- Spread cream cheese mixture over cooled pretzel crust.
- In a separate bowl, dissolve raspberry gelatin in boiling water. Let it cool slightly.
- Add raspberries to the gelatin mixture and stir gently.
- Pour the raspberry mixture over the cream cheese layer.
- Refrigerate for at least 4 hours or until set.
Notes
- For a bit of crunch, consider toasting the crushed pretzels slightly before mixing with butter.
- Try using different berries for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg