Monday, June 25, 2012

Favorite Recipe: Raspberry Pretzel Dessert Bars

Photo Courtesy of:
So what do you do when you visit the grocery store and it's "buy one package of Raspberries, get two free"? You buy them of course and immediately go to Pinterest to find some recipes involving Raspberries. At least that's what I did. After perusing several recipes, I decided to try these Raspberry Pretzel Bars because well, they involved cream cheese. And whipped cream. COUNT. ME. IN.

Good news: Tom Thumb has the same Buy One, Get Two Free deal going all week!! I might be making another batch.... :)

What You Need:

  • 1 1/2 cups crushed pretzels
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 8 oz. pkg cream cheese, softened
  • 8 oz. container cool whip
  • 6 oz. package raspberry jello
  • 2 cups water, boiling
  • 24 oz. raspberries (frozen or fresh)

What To Do:

Preheat oven to 325.

Crush enough pretzels (about 3 large handfuls) to make 1 1/2 cups of pretzel crumbs. Combine in a bowl with 1/2 cup sugar and your melted butter. Once well mixed, press into the bottom of a 9x13 pan. Bake for 6 minutes and then let cool.

In a separate bowl, cream together the softened cream cheese and the last 1/2 cup of sugar. Once well mixed, mix in the container of cool whip. Spread on top of the cooled crust with a spatula.

In yet another large bowl, pour 2 cups (2 1/2 cups if using fresh raspberries) boiling water over the package of raspberry jello. Whisk until the jello powder is completely dissolved. Once dissolved, add your raspberries and mix well. Place bowl into the freezer for about 1.5-2 hours, or until the mixture turns into the consistency of an egg white. Pour over the creamy layer. Refrigerate until the jello has set. Best if left untouched overnight!

Sorry for the ugly corner where Greg and I taste-tested this before approving!


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