Ingrédients pour Raspberry Jello Pretzel Dessert
- Raspberry Jell O Gelatin
- 1 cup (240ml) boiling water
- 1 cup (140g) frozen raspberries
- Pretzels
- 1/4 cup (50g) melted butter
- 3 tablespoons (45g) granulated sugar + 1/2 cup (100g) granulated sugar
- 8 oz (225g) cream cheese (softened)
- 8 oz (225g) Cool Whip
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Comment préparer Raspberry Jello Pretzel Dessert
- In a medium saucepan, melt 3 oz (85g) raspberry Jello with 1 cup (240ml) boiling water. Stir in 1 cup (140g) frozen raspberries until melted.
- Pour the raspberry Jello mixture into a bowl, let cool completely, then chill in the refrigerator until slightly thickened (about 30 minutes).
- In a medium bowl, combine 1 1/2 cups (150g) crushed pretzels, 1/4 cup (50g) melted butter, and 3 tablespoons (45g) granulated sugar. Mix until well combined.
- Press the pretzel mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Bake at 400°F (200°C) for 10 minutes. Let cool completely.
- In a large bowl, beat together 8 oz (225g) cream cheese (softened), 1/2 cup (100g) granulated sugar, and 8 oz (225g) Cool Whip until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Pour the slightly thickened raspberry Jello mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
166g
Fat
81g
Carbs
24g