Pretzel Jello

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free


Side Dishes

Prep Time:

1-1/2 hours

Cook Time:

10 minutes






Mary Jo Koslosky


Everyone is sure to enjoy this sweet and salty pretzel Jello recipe. Great as a side dish or dessert. Perfect for any get-together, holiday, or birthday party.


    6 oz. raspberry jello
    2 cups boiling water
    12 oz. frozen raspberries
    8 oz. vegan cream cheese
    8 oz. vegan whipped cream
    1 cup sugar
    1-1/2 cups buttery pretzels, crumbled
    3/4 cups melted vegan butter
    2 tbsp. sugar


1. Mix Jello and water according to directions on the box. Add frozen raspberries. Put in desired serving bowl. Refrigerate until set. I tend to make this the night before so it is sure to be set.
2. Mix cream cheese and 1 cup sugar. Add cool whip. Put on set Jello and refrigerate.
3. Preheat oven to 350 degrees.
4. Breakup pretzels. Could use a rolling pin or a soda can. Don't crush them into a fine powder. Little pieces are preferable.
5. Mix pretzels pieces, melted butter and 2 tbsp. sugar. Put on the cookie sheet and bake at 350 degrees for 10 minutes, stirring half way through.
6. Cool pretzel mixture. Once cooled, put on cream cheese mixture. Enjoy!
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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