In case you haven’t figured it out yet, this week I’m all about sweet spring desserts. Up next, I’ve recreated another much-loved Kraft dessert recipe, Strawberry Pretzel Squares!
Only this time I’ve added a little twist… One of the things I love about Kraft dessert recipes is that, not only are they nearly foolproof, they also easily customizable. So instead of using JELL-O Strawberry Flavor Gelatin and fresh strawberries, I’ve swapped in JELL-O Raspberry Flavor Gelatin and fresh raspberries to create a raspberry pretzel dessert. It’s not a huge change, but it sure made my raspberry-lovin’ daughter smile!
While this raspberry pretzel dessert recipe certainly isn’t as quick to prepare as the Easy Layered Boston Cream Pie Cake I shared the other day (you need to allow time to prepare and cool/refrigerate each layer), it’s certainly worth the short wait. The combination of the salty pretzel crust along with layers of cream cheese and raspberries is absolutely divine.
Starting with the pretzel crust, you mix together crushed pretzels, melted butter and sugar. Spread it in the bottom of your baking dish and bake. While it’s cooling you can mix up the second cheesecake layer. Spread it over top of the pretzel crust and put it back in the refrigerator to cool while you make the JELL-O layer.
The JELL-O layer actually has two phases. First you mix up the JELL-O and chill it for about 90 minutes to allow it to semi-gel. Then you’ll stir in your fruit, and spread the entire mixture over top of the cheesecake layer. Put it back in the refrigerator one last time to allow the JELL-O to completely firm up, about 3 hours.
As I mentioned, there’s not a lot of hands-on time, but it does take some time for each layer, so plan accordingly. This delicious, fruity and creamy raspberry pretzel dessert is totally worth the wait, though!
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