Raspberry Pretzel Bars
Raspberry Pretzel Bars are one of my favorite things on earth. How can you beat a buttery, pretzel-y crust, smothered in a scrumptious cream cheese center, and topped with raspberries and raspberry Jell-O? You really can’t. Plus, it’s red and white, which makes it very appropriate for 4th of July and patriotic festivities!
I’m really sentimental about this recipe. One of my closest friends gave me this recipe, and it’s one that she often brought over (that I begged her to make) to our BBQs and picnics. I miss her like crazy, and I love thinking of her every time I make this.
These are REALLY easy to make, but it’s a process. Each layer needs to be refrigerated before adding the next layer, so you want to think about making this at least a day in advance. You could start it the night before, and do the crust and even the cream cheese layer, then Jello the next day…whatever works with your schedule! The total time is around 5-6 hours of refrigeration (at least that’s what it usually us for me). It’s SO worth it. Each layer is super quick to put together, so it really is just the wait time involved.
This is a perfect summertime dessert!
If haven’t had a whole lot of Jell-O, this is the place to start. ☺
Raspberry Pretzel Bars {Simply Kierste}
PRINT RECIPEIngredients
Layer 1:
- 2 1/2 c. crushed pretzels
- 3/4 c. butter
- 3 T. sugar
Layer2:
- 8 oz cream cheese, softened
- 8 oz. Cool Whip, thawed
- 3/4 c. sugar
Layer 3:
- 1 large package Raspberry Jell-O
- 2 c. boiling water
- 1/4 c. cold water
- 3-4 cups frozen or fresh raspberries
Instructions
- Layer 1: Combine crushed pretzels, butter and sugar in a 9x13 baking dish. Bake at 400 degrees for 10 minutes, then refrigerate for 2 hours.
- Layer 2: Cream together cream cheese, Cool Whip, and sugar. Pour on top of pretzel crust, and refrigerate for 2 hours.
- Layer 3: Combine the Jell-O and boiling water, then add the cold water and stir until the Jell-O has dissolved. Add the fresh or frozen berries, the pour on top of the cream cheese mixture and refrigerate until Jell-O has set. (It took about 2 hours for mine to set.)
- Cut into bars and serve!!
Kierste Wade is a published author, blogger, and mom to six. With more than 20 years DIY and project experience, she has been sharing ideas on her blog since 2009. Focusing on simple and doable projects, she loves to share attainable ideas for all things home, holidays, and family. Kierste has been featured on Better Homes and Gardens, HGTV, American Farmhouse Magazine (print and online) Taste of Home, Country Living, and more.
Kierste,
My mom makes a recipe just like this. I love the taste of the salty pretzels on the bottom. It’s a unique combo, but so good! My mom always calls this desert Pretzel Surprise, though I always thought that took away the element of the surprise. HAHA. Love this!
I agree–those salty pretzels with the cream cheese, YUM! Lol about the surprise….I love it!!! xo
I’ve made “Pretzel Salad” for years. We use strawberry jello and frozen strawberries. I have also made it with fresh blackberries and black cherry jello (could not find blackberry jello). YUMMY to the TUMMY stuff! Can’t wait to try it with raspberries!
Ooooh, blackberries sound yum!!! That’s my favorite berry–can’t wait to try it!!! xo
My husband woud LOVE with raspberries…we’ve always used strawberries : )
Your site is adorable and we can relate to the big fam! Just had my fifth last fall – at age 39, now 40 – whew! …so diff than at age 25 but I’m loving every minute. Have a great week, and good luck with the move I read about – we’re in the process of moving too!!
That’s so funny–I’ve never used strawberries, only raspberries!! :) I think I need to try them!!! It definitely sounds like we have a lot in common, and I’m so glad you dropped by! Good luck with your move too!!! xoxo