Raspberry Pretzel Dessert

Submitted by Jeanette Geise

Raspberry Pretzel Dessert


  • 2 cups crushed pretzel sticks
  • 1 (12 oz.) container Cool Whip
  • 3/4 stick butter melted
  • 1 (6 oz.) pkg. raspberry jello
  • 1 cup + 3 Tbsp. sugar divided
  • 2 cups boiling water
  • 8 oz. cream cheese softened
  • 2 (10 oz.) pkg. frozen raspberries


  • Mix pretzel, butter, and 3 Tbsp. sugar together and press into a 9x13 pan. Bake for 9 minutes at 350 degrees. Cool crust. Cream together cream cheese, 1 cup sugar, and fold into Cool Whip. Spread over cooled crust, being careful not to move the crust. Dissolve raspberry jello in boiling water, take off heat, and add frozen raspberries and stir well, so that the jello thickens. Pour over the cream cheese layer and chill. Contributor’s note: I usually make the day ahead of when I need it.