This is one of my favorite recipes… ever. We make it for Easter, Thanksgiving, Christmas, you name it, it’ll be there! Although most consider it a dessert, my immediate family is always including it in our main dish, we can’t hold out until dessert time! I usually hate any kind of jello salad but this is a huge exception.
If you are weary of putting raw eggs in it or are a vegetarian you may substitute 1 flax/chia/tofu egg for the egg that is in this recipe. It is pretty flexible since we’re not whipping the egg or using the egg whites, it simply thickens the Cool Whip mixture.
2 1⁄2 cup broken pretzels
3⁄4 cup melted butter
2 tablespoon granulated sugar
1 cup powdered sugar
8 oz softened cream cheese
8 oz. Cool whip6 oz. Raspberry jello
Crush pretzels (using a plastic bag and
rolling pin makes the job much easier! )
I believe it was 3-4 cups uncrushed pretzels…
Melt butter. Add sugar to melted butter.
Mix pretzels and butter/sugar.
Put on bottom of 9×13 pan and bake at 350 for 10 minutes. Cool.
Lightly whip egg.
Combine cream cheese and powdered sugar.
Add egg and blend (a hand mixer makes this much easier)
Fold in Cool Whip.
After pretzels have cooled, gently cover with Cool Whip mixture. Spread evenly.
REFRIGERATE 3-4 hours.
no, I’m not yelling at you.
I’m making sure you pay attention to this step.
If you don’t let it refrigerate long enough your jello will sink through the mixture.
Dissolve raspberry jello in 2 cups boiling water.
Let sit for 3 minutes.
Add frozen raspberries.
When mix begins to thicken, pour over cream cheese mixture.
(or at least 4 hours)
I hope you had a great Christmas and
a happy new year with all your loved ones!