Ingredients

The following ingredients have 15 Servings
  • 1 3/4 cups crushed pretzels (see note)
  • 3 tablespoons packed brown sugar
  • 1/2 cup butter, melted
  • 8-ounce package cream cheese, softened to room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 cups heavy cream (see note)
  • 1/2 teaspoon vanilla extract
  • 6-ounce package raspberry jello (see note)
  • 2 cups boiling water
  • 12-ounce package frozen raspberries (don't thaw)

Instruction

  • 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.
  • 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.
  • Remove the pan from the oven and let cool completely.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.