Ingredients
For The Crust:
- 2 1/2 cups crushed pretzels
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter
For The Filling:
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 2 teaspoons lemon juice
- 8 ounces whipped topping thawed
For The Topping:
- 1 package raspberry flavored gelatin (6 ounces)
- 2 cups boiling water
- 4 cups fresh or frozen raspberries
To Garnish:
- Whipped cream or extra whipped topping
Instructions
To Make The Crust:
- Preheat your oven to 350°F. In a bowl, combine crushed pretzels, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9x13-inch baking dish.
- Bake for 10 minutes and then remove from the oven to cool completely.
To Make The Filling:
- In a separate bowl, beat the softened cream cheese with granulated sugar and lemon juice until smooth. Gently fold in the whipped topping until well combined.
- Spread the mixture evenly over the cooled pretzel crust, making sure to press it to the edges to seal the crust. Refrigerate for 30 minutes.
To Make The Topping:
- In a bowl, dissolve the raspberry gelatin in boiling water by stirring well until completely dissolved. Stir in the raspberries. Let the gelatin mixture cool slightly, then pour it evenly over the cream cheese layer.
- Refrigerate for 2 to 3 hours or until the gelatin is fully set. Slice and serve. Top with whipped cream or extra whipped topping if desired.
