Ingredients

Sweet and Salty Crust

• 1/2 cup butter (1 stick)
• 2-1/2 cups pretzels (6 ounces)
• 1/3 cup sugar

White Fluffy Layer

• 8 ounces cream cheese (softened for 10 seconds in the microwave)
• 3/4 cup sugar¹ (1 cup of sugar if using whipping cream)
• 12 ounces Cool Whip or 1-1/2 cups whipping cream (un-whipped)

Raspberry Yum

• 9 ounces raspberry jello–3 small (3 ounce) packages or 1 large (6 ounce) and 1 small (3 ounce)
• 2 cups boiling water
• 1 cup ice cubes or cold water
• 12 ounces frozen raspberries–broken up (smack the package on the counter or with a meat pounder a few times to break up the berries)

Optional Topping

• Cool Whip or whipped cream
• Crushed pretzels

Quick View of the Instructions

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Instructions

1. PREHEAT oven to 350°.
2. LAYER the pretzels into measuring cups. Compact them for accurate measurement, they’ll need be broken into 2 or 3 pieces to fit.
3. MELT 1 stick of butter in a medium size microwavable bowl. Add the pretzels and 1/3 cup sugar and stir to combine.
4. GENEROUSLY coat the bottom of a 9×13 pan with cooking spray. Gently press the pretzel mixture into the bottom of the pan. Bake for 10 minutes. Set aside to cool.
5. WHILE the crust is baking, use a hand mixer and beaters or a stand mixer with a paddle attachment, to blend the 8 ounces of cream cheese and sugar¹ together. Scrape the bowl and mix again. Change the stand mixer to a whisk attachment. Add 12 ounces Cool Whip or 1-1/2 cups whipping cream and whip until fluffy. No need to whip the whipping cream before, just pour the cream, a little at time, into the cream cheese and sugar mixture and whip until fluffy.
6. WHEN the crust is cool, dollop the cream cheese mixture onto the pretzels. Carefully spread the mixture, taking care to cover the entire pretzel crust (this prevents the jello layer from seeping through).
7. BOIL 2 cups of water in a small pan. Add 9 ounces of jello and stir well to dissolve.
8. TRANSFER the mixture into a large bowl.
9. STIR 1 cup ice cubes (or 1 cup of cold water) into the jello. Add 12 ounces of frozen raspberries. Keep stirring the jello until it begins to thicken. (If the mixture is remains thin, let the mixture set in the fridge for about 10 minutes then proceed).
10. POUR the jello mixture over the cream cheese layer. Spread into an even layer.
11. REFRIGERATE until the jello is firm.
12. ADD optional topping: Before serving spread jello with Cool Whip or whipping cream and sprinkle with crushed pretzels.