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Raspberry Pretzel Bars

Raspberry Pretzel Bars

My friend Currie made these bars for us a few years ago and I loved them. I wanted to make a fun and tasty dessert that would last a few days and raspberry pretzel bars came to mind. They are pretty easy to make and use ingredients that I had on hand–yay! We all thought these raspberry pretzel bars turned out delicious! A perfect combination of flavors & textures–salty & crunchy crust with a creamy sweet center topped with a tart jello & fruit layer. These bars are a delicious summer dessert.

Raspberry Pretzel Bars

How to Make Raspberry Pretzel Bars

In a medium-sized bowl, dissolve the raspberry gelatin in boiling water, mix well; set aside to cool to room temperature, stirring occasionally.

Heat the oven to 350 degrees. In another bowl, mix the crushed pretzels, melted butter, and sugar together until well combined. Press the mixture into an ungreased 13 x 9 baking dish.

Raspberry Pretzel Bars

Place into the oven and bake for 10 minutes. Remove and cool on a wire cooling rack.
In a medium bowl, beat the cream cheese, 1 cup sugar, and the vanilla with mixer on medium speed until smooth and creamy. Fold in the whipped topping. Spread evenly over cooled crust making sure to spread it all the way to the very edge of the pan.
Raspberry Pretzel Bars

Spread raspberries over filling; pour cooled gelatin on top. Refrigerate for 3 to 4 hours or until set. Cut into 4 rows by 3 rows. Serve with Whipped cream and fresh raspberries. Enjoy!

Raspberry Pretzel Bars

Raspberry Pretzel Bars

Raspberry Pretzel Bars

Prep Time: 3 hours 10 minutes
Cook Time: 10 minutes
Total Time: 3 hours 20 minutes
Course: Dessert
Servings: 12
Author: Pam - For the Love of Cooking / Original by Betty Crocker

Ingredients

  • Jello:
  • 1 box 8-serving size Jell-O raspberry-flavored gelatin
  • 2 cups boiling water

  • Crust:
  • 3 cups mini pretzels crushed
  • 3/4 cup butter melted
  • 3 tbsp sugar

  • Filling:
  • 8 oz cream cheese softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 8 oz container of frozen whipped topping, thawed
  • 8 oz fresh raspberries

Instructions

  • In a medium-sized bowl, dissolve the raspberry gelatin in boiling water, mix well; set aside to cool to room temperature, stirring occasionally.
  • Heat the oven to 350 degrees. In another bowl, mix the crushed pretzels, melted butter, and sugar together until well combined.
  • Press the mixture into an ungreased 13 x 9 baking dish.
  • Place into the oven and bake for 10 minutes.
  • Remove and cool on a wire cooling rack.
  • In a medium bowl, beat the cream cheese, 1 cup sugar, and the vanilla with mixer on medium speed until smooth and creamy.
  • Fold in the whipped topping.
  • Spread evenly over cooled crust making sure to spread it all the way to the very edge of the pan.
  • Spread raspberries over filling; pour cooled gelatin on top.
  • Refrigerate for 3 to 4 hours or until set.
  • Cut into 4 rows by 3 rows. Serve with Whipped cream and fresh raspberries. Enjoy!
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9 Comments

  1. They look great with the fresh raspberries! It’s nice to make something that will last for a little while.

  2. These desserts made with cream cheese are one of my favorites and yours looks delicious. I still have to enter my name, email, web address. Is there something I need to do on my end?

  3. I’ve made this before and it is a hit every time!

  4. My husband would love this but raspberries and i do not agree though I love them:-( Have a great week.

  5. 5 stars
    Pam this looks absolutely beautiful !! love the pictures!

  6. i would eat the heck out of this! sweet and salty combos are my favorite, and your layers are perfect!