Pretzel crust raspberry jello
This is one of my all time favorite desserts....I love it so much I requested it for one of my birthday desserts (yes, I said ONE of my birthday desserts) and then I made it for Valentine's day as well... I want you all to enjoy this dessert so I'm sharing the recipe with you right NOW! It is inexpensive and does the tastebuds some good :)
When I was making the dessert this time for some reason I didn't feel like using my blender or processor so I crushed my graham crackers and pretzels in a ziploc bag which worked great for the graham crackers but not so great for the pretzels, it ended up making holes in the bag and just hurt trying to crush it so I do recommend using something else for the pretzels lol.
Be sure to crush your graham crackers and pretzels first and then measure out the correct amount.
Mix the ingredients for the 1st layer together.
Press crust into a 9x13 pan and stick in the oven on 400° for 5-7 min. Once you remove it from the oven, let it cool completely before adding the 2nd layer.
Once your crust is cooled, make your second layer and spread it on top of the crust. Make sure you allow your cream cheese to sit at room temperature so when you are mixing it together with the other ingredients your mixture doesn't get clumpy.
Mix water and jello until dissolved then let cool for a few minutes before adding the frozen fruit. Add the fruit and pour on top of the cream cheese layer.
Put in the refrigerator immediately and chill for 4 hours or longer. Serve with a dollop of whipped cream on top and enjoy!
Pretzel crust raspberry jello
Ingredients:
First layer:
1 C. Crushed graham crackers
1 C. crushed pretzels
3 tbsp. sugar
3/4 C. butter, melted
Crush your graham crackers and pretzels in a blender/food processor/ziploc or however you desire. Mix together all of the ingredients and press into a greased 9x13 pan and bake at 400° for 5-7 Min. Let cool completely then make second layer.
Second Layer:
1 (8oz) Cream cheese, softened
1 (8 oz) Tub cool whip
1 C. Sugar
Beat together the sugar and cream cheese until smooth then add the cool whip and mix until blended. Spread on top of crust and chill for at least 30 min. then add the next layer.
Third Layer:
2 C. boiling water
2 (3 oz) raspberry jello
1 (27 oz) pkg frozen raspberries or strawberries (If using strawberries, I use strawberry jello)
Mix water and jello until dissolved then let cool for a few minutes before adding the frozen fruit. Add the fruit and pour on top of the cream cheese layer.
Put in the refrigerator immediately and chill for 4 hours. Serve with a dollop of whipped cream on top and enjoy!