Over Christmas, I made a classic Jello recipe but changed up a few ingredients and steps. If you enjoy raspberry jello crunch, I have a recipe solution to using up some leftover cranberry jam with raspberry and cranberry jello. A nice balance between tart and sweet. I opted not to bake the crushed pretzels as stated in a lot of recipes – only because I didn’t have time. Just make sure you buy butter pretzels. Otherwise, you ought to take the extra step and bake your crushed pretzels with 1/2 cup of melted butter in a 350 degree oven for 10 minutes.
- 1 3-oz. pkg. cranberry Jello
- 1 3-oz. pkg. raspberry Jello
- 2 cups boiling water
- 1 to 1-1/2 cups of fresh cranberry sauce/jam
- 1 cup butter pretzels, crushed (I used Rold Gold Butter Checkers)
- 1 8-0z. pkg. cream cheese, softened
- 1 8-oz. pkg. Cool Whip
- 1/4 cup sugar (optional)
In a 4 to 6 quart glass serving container/bowl, empty contents of both Jello packages. Add the boiling water, and dissolve Jello. Mix in the cranberries after Jello is completely dissolved. Refrigerate until set (it may seem like a long time – give it 3-4 hours.).
Crumb topping: Mix cream cheese, Cool Whip and sugar until well combined. Spread on top of cold, set Jello. Top with crushed pretzels, and press down. Refrigerate until firm. Use a good size serving spoon when plating.
(I chose not to turn out (flip out) the Jello onto a serving platter… haven’t been totally successful with that.)
