Ingredients for Raspberry Pretzel Dessert
- 2 cups (150g) crushed pretzels
- 1 cup (200g) granulated sugar + 1/2 cup (100g) powdered sugar
- 1/2 cup (113g) margarine
- 8 ounces (227g) cream cheese
- 8 ounces (227g) whipped topping
- Raspberry Jell O Gelatin
- Frozen Raspberries
- 1/2 cup (120ml) boiling water
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How to Make Raspberry Pretzel Dessert
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (113g) margarine in a medium saucepan. Remove from heat and stir in 1 cup (200g) granulated sugar and 2 cups (150g) crushed pretzels.
- Press the mixture firmly into a greased 9x13 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely.
- In a separate bowl, beat 8 ounces (227g) cream cheese with 1/2 cup (100g) powdered sugar until smooth and creamy.
- Gently fold in 8 ounces (227g) whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a small bowl, dissolve 3 ounces (85g) raspberry jello mix in 1/2 cup (120ml) boiling water. Stir until completely dissolved.
- Add 1 cup (140g) fresh raspberries to the jello mixture.
- Let the jello mixture cool slightly until it begins to thicken (about 15-20 minutes).
- Pour the jello mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Cut into squares and garnish with whipped cream and a fresh raspberry before serving.
Nutrition Information (Approximate per serving)
Sodium
357 g
Sugar
2071g
Fat
579g
Carbs
296g
