A favorite on our holiday table is this Raspberry Pretzel Dessert. Luscious berries and berry-flavored gelatin top a layer of cream cheese nestled over a pretzel crust.
Preheat the oven to 400 degrees. Combine the pretzel crumbs, 1 tablespoon sugar, and the butter in the 9 x 13 pan. Press firmly. Bake for 10 minutes. Cool completely on a rack.
2 ⅔ cup crushed pretzels, ¾ cup butter, 1 tablespoon granulated sugar
In a large mixing bowl whip together the cream cheese and 1 cup sugar.
2 8-ounce package cream cheese, 1 cup powdered sugar
In another mixing bowl, whip the cream and vanilla extract until soft peaks form. Sprinkle the powdered milk over the top and continue beating until you have stiff peaks.
1 cup whipping cream, 1 teaspoon vanilla paste or vanilla extract, 3 tablespoon powdered milk
Fold the whipped cream into the cream cheese mixture. Spread over the pretzel crust, sealing to the edge of the dish. You want there to be NO gaps.
In another large bowl, combine the Jell-O and hot water, stirring until dissolved. Stir in the frozen berries. Allow to partially set. You don't want it too thin, but if it gels too quickly you will have a very lumpy dessert. It shouldn't take very long if the berries are frozen. Pour this mixture over the cream cheese layer before it gets lumpy.
2 3-ounce package cranberry Jell-O, 2 cup water, 20 oz frozen raspberries
Refrigerate, uncovered, until hardened. After completely set, refrigerate covered.
Notes
Store leftovers covered, in the fridge, for 2 days.VariationsThere are so many different ways to make this dessert suit your preferences and the occasion. Consider swapping out the raspberries and red jello for one of these:
Blue jello with frozen blueberries
Purple jello with frozen blackberries
Orange jello with drained and frozen mandarin oranges
Strawberry jello with frozen, sliced strawberries
You can skip the gelatin and top it with pudding or pie filling or exchange the pretzels for another type of cookie or cracker crust.