
About the Recipe
Jello desserts were all the rage in the ‘60s, which is where this pretzel jello dessert likely originated. A crunchy, buttery pretzel crust is topped with a sweet cream cheese topping, and then topped with jello mixed with your choice of fruit.

Ingredients
2 1/2 cups crushed pretzels - not too fine (measure after crushing!)
6 tablespoons butter
3 tablespoons granulated sugar
8 oz cream cheese - softened
1 cup granulated sugar
8 oz cool whip
6 oz raspberry or strawberry jello
2 cups boiling water
10 oz frozen raspberries - thawed Or: Fresh Raspberries or Strawberries (hulled & cut bite size)
Preparation
Preheat oven to 350°F.
Combine the jello with the 2 cups of boiling water, set aside to cool to room temperature.
In a medium saucepan add 6 tablespoons butter over medium heat. Once melted add the sugar and crushed pretzels. Stir to coat. Remove from heat and transfer the pretzels to a 9”x13” baking dish. Press the pretzel mixture into an even layer along the bottom of the pan. Bake at 350°F for 8 minutes. Remove from the oven and let cool.
Once the pretzels have cooled add the cream cheese and 1 cup of sugar to a medium bowl. Using a hand mixer, beat until fluffy. Fold in the cool whip until combined. Spread this mixture over the cooled pretzels, making sure to go to the edges to create a tight seal! Refrigerate for 30 minutes.
Add the partially thawed fruit to the room temperature jello. Pour the jello mixture overtop of the cream cheese mixture and refrigerate until the jello is set, about 2-4 hours.

