Description
A modern twist on classic flavors combining a salty pretzel crust, creamy cheesecake layer, and tart raspberry jello. Perfect for potlucks or weeknight desserts with minimal effort.
Ingredients
2 1/2 cups salted pretzels (lightly crushed)
3 tbsp granulated sugar (for the crust)
1/2 cup unsalted butter (melted)
8 oz cream cheese (room temperature)
1/2 cup sugar (for the filling)
1 tbsp fresh lemon juice
8 oz thawed cool whip
6 oz raspberry jello (original flavor)
2 cups hot water
4 cups frozen raspberries
Instructions
Preheat oven to 350°F
Combine crushed pretzels, sugar, and melted butter in a bowl
Press mixture firmly into a 9×13″ pan and bake for 12 minutes
Cool crust to room temperature
Beat cream cheese, sugar, and lemon juice until smooth
Add thawed cool whip and mix on low speed
Spread the mousse-like mixture over the cooled crust
In a saucepan, whisk jello with hot water until dissolved
Stir in frozen raspberries while still warm
Pour the jello mixture over the cheesecake layer
Chill for 2-4 hours until set
Notes
Use a silicone spatula to smooth layers evenly
Refrigerate for best texture
Cut into 15–16 squares using a warmed knife for clean slices
Nutrition
- Serving Size: 1 bar (1x9x13")
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1.2g
- Protein: 4g
- Cholesterol: 45mg