Description
A classic American layered dessert with a salty pretzel crust, a sweet cream cheese filling, and a fruity raspberry gelatin topping.
Ingredients
Units
Scale
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar (for crust)
- 8 oz cream cheese, softened
- 1/2 cup sugar (for filling)
- 8 oz whipped topping (Cool Whip), thawed
- 2 packages (3 oz each) raspberry gelatin
- 2 cups boiling water
- 2 cups frozen or fresh raspberries
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, melted butter, and 1/4 cup sugar. Press into a 9×13 inch baking dish and bake for 10 minutes. Let cool.
- Beat cream cheese and 1/2 cup sugar until smooth. Fold in whipped topping. Spread over cooled crust. Chill in fridge.
- Dissolve raspberry gelatin in boiling water. Let cool slightly, then mix in raspberries. Chill until slightly thickened.
- Pour raspberry mixture over cream cheese layer. Refrigerate until firm, at least 4 hours.
- Slice and serve chilled.
Notes
- Ensure crust is fully cooled before adding cream cheese layer.
- Chill gelatin until thick but pourable for best layering.
- Use frozen raspberries if fresh are unavailable.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg