Raspberry Cream Cheese Pretzel Jello

I made this cake many times over the past couple of years. It never gets old, always a favorite with kids and yes, adults…..!!

Raspberry Cream Cheese Pretzel Jello

Ingredients :

•     6 oz package Raspberry Jell-O
•     2 cups boiling water
•    

2 cups salted pretzel sticks (before crushing)

    ¼ cup granulated sugar

    1 stick (8 Tbsp) unsalted butter

    1 (8oz) package cream cheese - softened

    1 (8oz) package Cool Whip - thawed in the refrigerator

    ¾ cup granulated sugar

    12 oz bag frozen raspberries - thawed in refrigerator

Instructions :

1. Pre-heat oven to 350°F.
2.     Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
3.     Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
4.     Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
5.     Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
6.     While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
7.     Next, stir in Cool Whip using a spatula and mix until well combined.
8.     Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
9.     Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

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