1 (16-ounce) bag salted pretzel sticksabout 6 cups crushed
1cup(2 sticks) buttermelted
Cream Cheese layer
2(8 ounce) packages cream cheeseroom temperature
2(8-ounce) tubs frozen whipped topping, thawed
Raspberry Jello layer
1(6-ounce) package Raspberry Jello
2(10-ounce) bags frozen raspberriesthawed
Heat oven to 350 degrees. Line a 13” X 9” X 2.5” pan with parchment paper. I like to use binder clips to hold the paper in place while I assemble. Remove them before baking.
Make the Crust
To make the crust, place the pretzels in a ziplock bag and crush using a rolling pin or meat mallet. Be sure to get the pieces small so that a solid crust can be formed. Transfer the crushed pretzels to a large bowl.
Add the sugar to the pretzels and toss to combine. Pour the melted butter over the pretzel/sugar mixture and mix well with a rubber spatula. The pretzels will absorb the butter.
Press the pretzel mixture evenly into the bottom of the prepared pan. Be sure to firmly press the crust down to ensure as few air pockets as possible. This will help form a solid crust for cutting later. Bake for 10 minutes. Remove from oven and allow to cool approximately 20 minutes.
Make the Cream Cheese Layer
While the crust is cooling, Add the softened cream cheese cream cheese and sugar to a medium bowl and beat on medium speed with hand beaters until combined. Add one tub of whipped topping to the cream cheese and beat until incorporated. Add the second tub and beat on low until combined.
When the pretzel crust is cool, dollop the cream cheese mixture evenly on the crust and spread out in a even single layer. Be sure the corners and edges of the crust are covered so the next layer does not seep through. Chill in the refrigerator for 30 - 60 minutes.
Make the Raspberry Jello layer
While the cream cheese layer is chilling, make the jello layer. In a medium bowl, mix Jello with the boiling water and set aside. Allow to cool for about 15 minutes. Add the 2 packages of thawed raspberries and stir until evenly combined. Let the jello sit at room temperature until the ready to add to the pan.
Remove the pan from the refrigerator and ladle the Jello raspberries mixture over the cream cheese layer to create an even single layer. Cover the pan with plastic wrap and place in the fridge until the Jello layer is set a minimum of 2 hours up to overnight.
To serve the salad, remove the chilled pan from the fridge and cut into squares. Serve immediately.
Note: This recipe was created for a crowd with thick layers and will fill to the very of top of the pan. You can substitute a 11”x17” pan but the layers will be thinner.