Description
This Raspberry Pretzel Pie is a delightful combination of sweet and salty flavors. Featuring a crunchy pretzel crust, a creamy cheesecake filling, and a vibrant raspberry gelatin topping, it’s a crowd-pleasing dessert perfect for any occasion.
Ingredients
Crust:
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3 cups mini pretzels, crushed
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¾ cup butter, melted
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3 tablespoons sugar
Filling:
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1 (8 oz) package cream cheese
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1 cup sugar
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1 teaspoon vanilla extract
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1 (8 oz) container Cool Whip, thawed
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10 oz raspberries (fresh or frozen)
Topping:
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1 (8 oz) box raspberry-flavored gelatin
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2 cups boiling water
Instructions
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Prepare the Gelatin:
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In a medium saucepan, dissolve the raspberry gelatin in boiling water. Set aside to cool to room temperature.
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Make the Crust:
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Preheat oven to 350°F (175°C).
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In a medium bowl, combine crushed pretzels, melted butter, and sugar.
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Press the mixture into an ungreased 13×9-inch baking dish.
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Bake for 10 minutes, then allow to cool on a wire rack.
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Prepare the Filling:
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In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
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Fold in the thawed Cool Whip until well combined.
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Spread the cream cheese mixture over the cooled crust.
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Assemble the Pie:
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Evenly distribute the raspberries over the cream cheese layer.
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Gently pour the cooled gelatin over the raspberries.
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Refrigerate for at least 3-4 hours, or until the gelatin is set.
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Serve:
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Once set, slice and serve chilled.
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Nutrition
- Serving Size: 1 piece
- Calories: 426
- Sugar: 29.2g
- Fat: 21.3g
- Carbohydrates: 52.9g
- Protein: 2.9g
