Raspberry Pretzel Salad Delight (Print Version)
# Ingredients:
→ Crust
01 -
120 g unsalted butter, melted
02 -
3 tablespoons (38 g) granulated sugar
03 -
2.5 cups (about 140 g) salted pretzels, crushed a bit
→ Cream Layer
04 -
100 g granulated sugar
05 -
1 tablespoon (15 ml) fresh lemon juice
06 -
226 g cream cheese, let it soften first
07 -
226 g whipped topping, thawed
→ Raspberry Topping
08 -
560 g frozen raspberries
09 -
480 ml water
10 -
170 g raspberry gelatin dessert powder
# Instructions:
01 -
Turn your oven on to 175°C, that's 350°F.
02 -
Grab a big bowl or a zip bag, throw in your crushed pretzels, sugar, then stir in the melted butter. Swirl it all together until it feels wet all over.
03 -
Dump that pretzel mixture into a 22x33 cm pan and squish it down into an even bottom. Let it bake for around 12 minutes. Once it's out of the oven, don't touch it until it's cooled off.
04 -
Take your electric mixer and whiz together softened cream cheese, sugar, and fresh lemon juice. Let it go until it's totally smooth, then fold in the thawed whipped topping gently.
05 -
Scoop that cream cheese blend on your now cool pretzel crust. Spread it out edge-to-edge so the next layer can't sneak through.
06 -
Heat up 480 ml water until it boils. Once it's ready, take it off heat and dump in the raspberry gelatin. Stir until it's all gone. Toss in your frozen raspberries and give it a gentle mix.
07 -
Gently pour your raspberry topping over that creamy layer in the pan. Stick it in the fridge for 2 to 4 hours, or just wait until the jelly is firm.
08 -
Cut yourself a square, enjoy it cold. Keep whatever's left in the fridge.
# Notes:
01 -
Make sure you spread the cream cheese to all corners so the jello doesn't slip down to the pretzel base.