Raspberry Pretzel Jello

This salad recipe, Raspberry Pretzel Jello, leans on package, heavy cream and vanilla extract. It makes 15 servings and takes about 405 minutes.

• Yield 15 servings
• Ready in 405 minutes
• Cook 10 minutes

Ingredients

Pretzel Crust

• 1 ¾ cups ( 140-150 g ) crushed pretzels
• 3 tablespoons ( 40 g ) packed brown sugar
• ½ cup ( 113 g ) butter, melted

Cream Layer

• 8-ounce package ( 227 g ) cream cheese, softened to room temperature
• 1 ¼ cups ( 143 g ) powdered sugar
• 1 ½ cups heavy cream
• ½ teaspoon vanilla extract

Raspberry Jello

• 6-ounce package raspberry jello
• 2 cups boiling water
• 12-ounce package frozen raspberries (don't thaw)

Instructions

1. For the pretzel crust, preheat the oven to 375 degrees F. In a medium bowl, whisk together the pretzels, brown sugar, and butter until evenly combined.
2. Press the mixture in the bottom of a 9X13-inch pan, pressing lightly with the bottom of a measuring cup to lightly compact the crust. Bake for 8-10 minutes until lightly golden.
3. Remove the pan from the oven and let cool completely.
4. For the cream layer, in a medium bowl with an electric mixer (stand mixer or handheld mixer), whip together the cream cheese and powdered sugar until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
5. Add the heavy cream and vanilla and mix (start on low speed so it doesn't spatter everywhere) until thick and creamy, 2-3 minutes. Scrape down the sides of the bowl as needed.
6. Spread the cream layer evenly over the cooled pretzel crust. Make sure to spread all the way to the edges and into the corners to make a good "seal" with the cream layer so the jello layer doesn't leak down the sides.
7. In a medium bowl, whisk together the jello and boiling water until the jello is fully dissolved. Stir in the frozen raspberries. Let the mixture sit for just a few minutes to set up a bit (but take care not to let it sit for too long or it will be difficult to spread evenly).
8. Pour the raspberry jello mixture over the top and gently spread into an even layer. Refrigerate until firm and set up, 6-8 hours. Cut into squares and serve.

Cool the pan before you lift the squares.