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Raspberry Pretzel Bars
Course
Dessert
Prep Time
3
hours
hours
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
3
hours
hours
20
minutes
minutes
Servings
12
Author
Pam - For the Love of Cooking / Original by Betty Crocker
Ingredients
Jello:
1
box
8-serving size Jell-O raspberry-flavored gelatin
2
cups
boiling water
Crust:
3
cups
mini pretzels
crushed
¾
cup
butter
melted
3
tbsp
sugar
Filling:
8
oz
cream cheese
softened
1
cup
sugar
1
tsp
vanilla
1
8 oz container of frozen whipped topping, thawed
8
oz
fresh raspberries
Instructions
In a medium-sized bowl, dissolve the raspberry gelatin in boiling water, mix well; set aside to cool to room temperature, stirring occasionally.
Heat the oven to 350 degrees. In another bowl, mix the crushed pretzels, melted butter, and sugar together until well combined.
Press the mixture into an ungreased 13 x 9 baking dish.
Place into the oven and bake for 10 minutes.
Remove and cool on a wire cooling rack.
In a medium bowl, beat the cream cheese, 1 cup sugar, and the vanilla with mixer on medium speed until smooth and creamy.
Fold in the whipped topping.
Spread evenly over cooled crust making sure to spread it all the way to the very edge of the pan.
Spread raspberries over filling; pour cooled gelatin on top.
Refrigerate for 3 to 4 hours or until set.
Cut into 4 rows by 3 rows. Serve with Whipped cream and fresh raspberries. Enjoy!