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Tuesday, May 27, 2008

Raspberry Pretzel Jello Salad

Printable Recipe

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  • 1 1/2 cup crushed pretzels
  • 1/2 cup sugar
  • 1 cube butter, melted
  • 8 oz. cream cheese, softened
  • 1/2 cup sugar
  • 8 oz. Cool Whip
  • 6 oz. raspberry jello
  • 2 cups boiling water
  • 1 bag unsweetened raspberries
Cooking Directions
  1. Mix pretzels, 1/2 cup sugar and melted butter together.
  2. Press into a 9 x 13 pan.
  3. Bake at 350 for 8 minutes.
  4. Let cool
  5. Blend together cream cheese, 1/2 cup sugar and Cool Whip.
  6. Spread on top of cooled pretzel crust.
  7. Dissolve jello in water. Add raspberries. Stir.
  8. Pout over creamed mixture.
  9. Refrigerate until set.
Holly's Note:
In England, jello is a dessert not a salad, so The Doctor always eats this after his meal instead of with it. It's a delicious taste sensation because you get salty, sweet and tart flavors all at once. It's also a wonderful addition to BBQ. This is best eaten the day you make it, although it's not bad for breakfast the next morning!

This post has been shared at Food on Friday,


  1. I love this recipe! My husband can't believe I refer to it as salad since it's so much like a dessert.

  2. Love this dessert - except I've had it with strawberries! Thanks for posting the recipe!

  3. I am not a jello fan, but I think I would absolutely love this one. I am definitely going to try this.

  4. This is so delicious. I've used crushed wheaties cereal and chopped nuts instead of pretzels for the crust and it's a whole other level of flavor.