Ingredients:

  • 1.5 cups (170g) crushed pretzels
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar
  • 8 oz (225g) lite cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (350ml) whipped topping, thawed
  • 1 package (85g) raspberry-flavored gelatin
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) cold water
  • 1.5 cups (180g) fresh raspberries

Instructions:

  1. Combine crushed pretzels, melted butter, and brown sugar in a bowl. Press the mixture firmly into the bottom of a 9x13 inch baking pan.
  2. Bake the crust at 350°F (175°C) for 10 minutes until mahogany-colored and fragrant. Remove from oven and let cool completely.
  3. Beat the softened lite cream cheese, powdered sugar, and vanilla extract until smooth and airy.
  4. Gently fold in the whipped topping using a spatula, being careful not to overmix. Spread the cream mixture evenly over the cooled pretzel crust.
  5. Whisk the raspberry gelatin into boiling water until fully dissolved, then stir in the cold water.
  6. Let the gelatin mixture sit for 5 minutes to cool slightly, then gently fold in the fresh raspberries.
  7. Carefully pour the raspberry mixture over the cream layer and refrigerate for at least 4 hours until fully set.