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Delicious Raspberry Pretzel Jello Dessert

Raspberry Pretzel Jello Dessert is a delicious 3-layer dish that features a pretzel crust, cream cheese layer, and raspberry Jello topping. It’s perfect for both barbeques and holiday dinners!

Three pieces of pretzel Jello dessert on white plates with gray striped towel underneath.

I first had this scrumptious raspberry pretzel Jello dessert several years ago, and I’ve been thinking about it ever since!

Thank goodness my mother-in-law had the recipe for it, so now I can make it whenever I want. And you can too!

This recipe works because it’s:

  • Jello elevated. Normal Jello is fine every now and then, but this dessert is so much better because it’s like a raspberry Jello cheesecake!
  • Requires minimal baking. You’ll only need the oven on for 6 minutes, and there’s very little chance of messing up the crust.
  • The right combination of flavors. The sweet cream cheese layer, the salty pretzel layer, and the tartness of the raspberries make this dessert delicious!
  • Perfect any time of the year! Bring this to your next cookout or holiday dinner. It’s fancy enough for Christmas and casual enough for a weekend get-together.

Step-by-Step Instructions

Bowls of raspberry pretzel Jello ingredients on white table including cream cheese, butter, and whipped topping.

Preheat your oven to 400 degrees.

Combine 2 cups of coarsely crushed pretzels, 3 tablespoons of sugar, and 1/2 cup melted butter until mixture starts to stick together.

Crushed pretzels in white mixing bowl with wooden spoon on white table.

Press the pretzel mixture into the bottom of a 9×13 pan. Bake at 400 degrees for 6-7 minutes and then cool completely.

Pretzel crust in white baking dish with various other ingredients close by.

While the crust is cooling, beat 8 ounces of softened cream cheese with 1 cup of sugar until fluffy.

Whipped cream cheese mixture in metal mixing bowl with beaters above.

Fold in 8 ounces of whipped topping and 20 ounces of drained crushed pineapple into the cream cheese mixture.

Pineapple cream cheese mixture in metal mixing bowl on white table.

Spread the cream cheese mixture onto the cooled pretzel crust all the way to the edges of the pan. Place in the refrigerator to keep cool.

Layer of cream cheese pineapple mixture in white baking dish.

Dissolve 6 ounces of raspberry Jello in 3 cups of boiling water. Stir until the dry Jello mixture is fully incorporated into the water. Mix in 10 ounces of frozen raspberries and refrigerate until the Jello is soft set (about 45 minutes-1 hour).

Liquid raspberry Jello in white bowl with black spoon.

Pour the soft set Jello mixture over the cream cheese layer and refrigerate the dessert until the Jello is firm (another 2-3 hours).

Layer of raspberry jello with frozen raspberries in white baking pan on white table.

Recipe Tips and Substitutions

Piece of raspberry pretzel dessert on white plate with small piece on gold fork.

To speed up the cooling process for the crust, you can place the pan in the freezer.

You can easily boil the water in the microwave if you don’t want to use the stovetop.

Most recipes don’t add the crushed pineapple to the cream cheese layer, but I like the extra flavor and texture it provides. Feel free to leave it out if you don’t like pineapple.

You can add 1/2 of chopped nuts to the pretzel crust before baking if you like nuts!

You’ll want the Jello to be semi-set before you pour it onto the cream cheese layer because if it’s too liquid-y, it can seep down into the crust.

Feel free to swap out the raspberry Jello and frozen raspberries for strawberry items if you like those better. But the raspberry flavors are especially delicious for Christmas!

Try these substitutions if you need a vegan/healthy alternative:

More Like This

White baking pan of raspberry pretzel salad with gray striped towel and fresh raspberries nearby.

Looking for more beautiful red desserts? You’ll love these!

FAQs

Piece of raspberry pretzel Jello dessert on stack of white plates with fresh raspberries.
Can this dish be made the night before?

Yes! Feel free to make this dish up to 24 hours before serving. It will keep covered in the refrigerator for 5-7 days.

Why is my crust crumbly and not holding shape?

If your pretzel crust is crumbly and not holding together, you can add 1 tablespoon of melted butter at a time until the pretzels start sticking together.

Will the crust stick to the bottom of the pan isn’t greased?

It shouldn’t!

The high butter content in the crust and the fact that it’s crushed pretzels should keep it from sticking.

If you’re worried about it sticking, a few spritzes of non-stick cooking spray should do the trick.

Why is my Jello mixture running down into the crust?

If your Jello mixture seeps down into the crust two things could be happening:

1. You didn’t spread the cream cheese mixture all the way to the edges of the pan.
2. You didn’t let the Jello cool enough. It should be syrupy and soft set when you pour it on the cream cheese layer.

I hope your family loves this raspberry pretzel Jello dessert! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Piece of raspberry pretzel Jello dessert on stack of white plates with fresh raspberries.

Raspberry Pretzel Jello Dessert

The Ashcroft Family Table
Raspberry Pretzel Jello Dessert is a delicious 3-layer dish that features a pretzel crust, cream cheese layer, and raspberry Jello topping. It's perfect for both barbeques and holiday dinners!
5 from 1 vote
Prep Time 20 mins
Cook Time 6 mins
Setting time 3 hrs
Total Time 3 hrs 26 mins
Course Desserts
Cuisine American
Servings 12
Calories 403 kcal

Ingredients
 
 

Pretzel Crust

  • 2 cups coarsely crushed pretzels
  • 3 Tablespoons sugar
  • ½ cup butter, melted

Cream Cheese Layer

  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 8 ounces whipped topping, like Cool Whip
  • 20 ounces crushed pineapple, drained

Jello Layer

  • 6 ounces raspberry Jello
  • 3 cups boiling water
  • 10 ounces frozen raspberries, about 2½ cups

Instructions
 

  • Preheat your oven to 400 degrees.
  • Combine crushed pretzels, sugar, and melted butter until mixture starts to stick together.
  • Press the pretzel mixture into the bottom of a 9×13 pan. Bake at 400 degrees for 6-7 minutes and then cool completely.
  • While the crust is cooling, beat softened cream cheese with 1 cup of sugar until fluffy.
  • Fold in whipped topping and drained crushed pineapple into the cream cheese mixture.
  • Spread the cream cheese mixture onto the cooled pretzel crust all the way to the edges of the pan. Place in the refrigerator to keep cool.
  • Dissolve raspberry Jello in boiling water. Stir until the dry Jello mixture is fully incorporated into the water. Mix in frozen raspberries and refrigerate until the Jello is soft set (about 45 minutes-1 hour).
  • Pour the soft set Jello mixture over the cream cheese layer and refrigerate the dessert until the Jello is firm (another 2-3 hours).

Nutrition

Serving: 1pieceCalories: 403kcalCarbohydrates: 59gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 381mgPotassium: 161mgFiber: 3gSugar: 45gVitamin A: 536IUVitamin C: 11mgCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!
Pinterest graphic with text and photo of three pieces of raspberry pretzel dessert on white plates.
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