Monday, November 19, 2012

Raspberry Pretzel Casserole Dessert

Traditionally our bunko group has a Thanksgiving Potluck every November.  This year I made the Raspberry Pretzel Casserole Dessert to bring.  However, it didn't quite make it to the party because the jello hadn't firmly set in time.  It tasted fabulous when I got home though.  Make sure you make this the morning of your event if not the night before to be safe.  Here's how to make it:

2 1/2 cups of pretzels, crushed into crumbs
1 stick of butter, melted
3 tbsp sugar

8oz cream cheese
12oz of Cool Whip
1 cup sugar

1 6oz box of raspberry Jello 
2 c boiling water
1 bag of frozen raspberries

In a food processor, blend all the crust ingredients until fine.  Firmly press into a lightly sprayed 9x13 casserole dish.  Bake at 350˚ for 10 minutes. Let Cool.

In a food processor, blend the center ingredients until creamy.  Layer on top of the cooled crust making sure to block any holes that the jello mixture might seep through.  Seal it completely. Let chill.

Add 2 cups boiling water to the Jello mix and stir until completely dissolved.  Add 1 bag of frozen raspberries.  Let sit in fridge for 1/2 hour to cool and slightly firm up.  Then pour mixture ontop of cream cheese center.

Let stand for at least 4 hours before serving.

Looking for other fabulous casseroles to make once a week or to bring to a party? See the 30daysof...casseroles photo album with links to fabulous recipes. 


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Thanks for sharing!