Well and maybe dogs, and horses, and Lidnt dark chocolate with sea salt, but that's beyond the point.
Grandma Ronnie takes care of my addiction to her fantastic jello; I've requested it enough times (at every Madden family gathering for years) that it has now become a reunion dinner staple. Thank God.
Pretzel crust adds saltiness and the Cool-Whip & cream cheese middle is fluffy and sweet and the raspberry jello is just tart enough. Seriously delicious. I could eat this for breakfast, lunch, and dinner. Who are we kidding, I do eat this for breakfast, lunch, and dinner. Make it, you'll understand.
Grandma's Raspberry Pretzel Jello
2 cups crushed pretzels (about 5 cups mini pretzels, not crushed)
3/4 cup melted unsalted butter
3 teaspoons sugar
1 Cool Whip tub, defrosted
1 (8oz) package cream cheese
1 cup sugar
2 cups boiling water
1 (6oz) package raspberry jello
1 (10 oz) bag frozen, unsweetened raspberries
- Pretzel Layer: Preheat the oven to 350F. Combine pretzels, butter, and 3 teaspoons sugar.
- In a 13" x 9" glass pan**, press the butter/pretzel mixture down evenly. Bake 8 minutes.
- Set in refrigerator to cool. (I'll often make this the night before so it's completely cool when I add the other layers--you do not want to add the middle layer while the pretzel is still warm or it will become runny.)
- Whipped Layer: In a medium-sized bowl, combine the cream cheese, Cool Whip, and 1 cup sugar with a hand mixer. Increase the speed gradually until the mixture is light and fluffy.
- Spread the Cool Whip mixture over the pretzel base.
- Jello Layer: Bring 2 cups water to a boil in a medium pot. Add the raspberry gelatin, stirring so that is dissolves completely.
- Immediately add the frozen raspberries and place in the fridge for 10 -15 minutes.
- Now that it's semi-set, pour the raspberry jello over the whipped layer. Gently shake the glass pan so that it spreads evenly.
- Cool until set and serve!