Christmas Raspberry Crunch

Mom loved making this, especially around Christmas time! Every year, the first Sunday of the month, the Tabernacle at Temple Square and the Church of Jesus Christ of Latter-day Saints put on a Christmas devotional. Beautiful singing. Inspiring messages. Christmas Spirit. We’d often invite a family over to eat this dessert after the show.

Some people call this a “salad.” We say, “Blasphemy!” This is a dessert. But hey, if you want to eat your dessert as a side, more power to you.

 
This was made the year to the day of my mother’s death. It was delicious, but not nearly as beautiful as when she made it!

This was made the year to the day of my mother’s death. It was delicious, but not nearly as beautiful as when she made it!

 

Ingredients:

  • 1 & 3/4 cup crushed pretzels

  • 3/4 cup salted butter

  • 3 tbsp sugar

  • 12 ounces softened cream cheese

  • 3/4 cup sugar

  • 8 ounces cool whip

  • One 16oz can of crushed pineapple, drained

  • 2 cups boiling water

  • 6 ounces raspberry jello (two 3-ounce boxes)

  • 2 cups of frozen raspberries

Instructions

Heat the oven to 400 F. Combine crushed pretzels, melted butter, and sugar. Press into a buttered 9x13 pan and bake for 8-10 minutes. Refrigerate until cool.

Beat the cream cheese. Add sugar and beat until fluffy. Fold in drained pineapple. Spread mixture on top of pretzels, being sure to completely cover the pretzel layer and create a seal around the edge of the 9x13 with the whipped topping. This will ensure the jello layer doesn’t seep through. Refrigerate until set, about 1 hour.

Boil water and add jello mixture. Stir until dissolved. Mix in raspberries. Let sit until just slightly thickened. Pour on top of cream cheese mixture. Refrigerate until set (about 2 hours, or up to overnight).

DessertJonny HatchDessert, ChristmasComment