what could i use instead of pretzels?
I love the salty mix of the pretzels, with the rest of the salad/dessert combo, but I know pretzels aren’t a favorite for everyone.
If you are looking for a delicious and quick fix, we recommend using:
- biscoff cookies
- graham crackers
- vanilla wafers
- crushed almonds, cashew, pecans, or walnuts
This recipe works best with the pretzels, because they aren’t as crumbly as the other options given above. We highly recommend using the pretzels, but the other options will work. It may just fall apart when you try and serve it.
could i used whipped cream instead?
Yes! This recipe would be very tasty with whipped cream, instead of store bough cool whip. Just be sure you fold it into your mixture, instead of stir or blending it, so it doesn’t’ lose it’s texture.
Looking for a raspberry dessert? watch how to make one, here:
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Watch how to make another raspberry inspired dessert recipe, here:
looking for more raspberry desserts? here are a few of our favorite:
Raspberry Fluff Jello Salad
Raspberry Cream Cheese Jello Salad
Frozen Raspberry Pie
Raspberry Chocolate Mousse Brownie Cups
Frozen Raspberry Lemonade Pie
Serves: 20
30 minPrep Time
7 minCook Time
37 minTotal Time
Save RecipeIngredients
- 2 cups pretzels (broken into pieces)
- 1/2 cup margarine (melted)
- 3 Tablespoons sugar
- 1 cup sugar
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) package Cool Whip
- 1 (6 ounce) box raspberry Jell-o
- 2 cups boiling water
- 3 cups frozen raspberries (or fresh)
Instructions
- Combine broken pretzels, melted margarine and sugar. Stir until well blended.
- Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely.
- Beat 1 sugar and cream cheese until smooth. Fold in Cool Whip.
- Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.
- Mix Jello and boiling water until jello is dissolved. Add frozen raspberries.
- Cool and set slightly. Pour over cream cheese layer.
- Refrigerate until firm.
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another way I've made this is to leave off the pretzel layer - put the jello on the bottom and top it with the cream cheese layer - very pretty in a glass bowl.
The first layer says to combine the pretzels, butter and sugar, which I did, but I used the 1C of sugar and not the 3T. of sugar because that was what I saw first in the recipe. Of course everthing was combined and in the pan before I realized my mistake!
Thankfully it all tasted fine. I just have a really sweet bottom layer that tends to stick to the pan and a not so sweet middle layer. :)
I will definitely make this again! (the right way next time)
Glad to find another recipe like the one I had ( or have somewhere...)
I added a tiny bit of lemon juice to the cream cheese mixture and used powdered sugar to slightly sweeten the pretzel crust. I also made more crust than is called for and crushed them a bit more.
Cannot wait to take it to my book club tomorrow.