This is one of those recipes that many people already have stashed away in their family cookbooks, but I think it is a fun twist to make it in a springform pan and serve it as a pie! I love the sweet and salty combo, plus cream cheese is always a good ingredient. My extended family honestly considers this to be a jello salad and side dish. It is even in the salad section of our family cookbook. Ha!
You’ll want to make this ahead of time because each layer needs a little time to cool or set.
Pretzel Jello Pie
Cream Cheese Layer:
- 2 8-oz packages of cream cheese
- 3/4 cup sugar
- 8 oz Cool Whip or sweetened whipped cream
- 2 cups water
- 2 3-oz packages strawberry or raspberry Jell-O
- 14 oz package frozen strawberries or raspberries
Preheat oven to 350. Combine crushed pretzels, sugar, and melted butter in a small bowl. Press gently into a 9″ or 10″ springform pan. Bake for 10 minutes, then remove and let cool completely.
Beat the cream cheese with an electric mixer until smooth. Mix in the sugar. Fold in the Cool Whip or prepared whipped cream. Gently spread mixture over the cooled crust. Refrigerate for at least 1 hour.
After cream cheese layer has set for 1 hour, boil 2 cups of water, then stir in the Jell-O. Stir in the frozen fruit and continue stirring until the fruit has thawed.
Gently pour over the creamy layer and then refrigerate until the Jell-O has set, at least 2 hours.
To serve, gently run a knife around the edge of the pie and the pan. Then slowly release the sides of the pan. Cut into wedges. Serves 12-14.
Note: You can also make this in a 9×13 pan! If the berries are in season at the time, you can certainly add fresh berries rather than frozen.
Recipe adapted from my family cookbook and OurBestBites.