Monday, July 1, 2013

4th of July Raspberry Pretzel Jello

Top this dish with fresh blueberries and you have a delicious dessert to celebrate our nation's birthday. Raspberry Pretzel Jello has a very similar crust to Margarita Pie from page 124 Tastes & Treasures cookbook, from Rancho de La Osa. You can read all about the wonderful history of Rancho de La Osa as well as their renowned recipes in Tastes & Treasures.

The following recipe has the same great idea with lots of Raspberries. Don't forget to add the Blueberries to make it look patriotic.
Thanks to for the recipe.

 Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator
Raspberry Pretzel Jello
How to Make Raspberry Pretzel Jello:
Pre-heat oven to 350°F.
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
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2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
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3. Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.
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4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
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5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 1 cup sugar on medium/low speed until well-combined.
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6. Next, stir in Cool Whip using a spatula and mix until well combined.
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7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.
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8. Place  raspberries evenly on top of the cream filling..
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9.  Pour Jell-O over raspberries and refrigerate until jello is set.
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