Raspberry Jello Dessert Recipe

This Raspberry Jello Dessert is our all-time favorite! A variation on the famous “strawberry pretzel salad”, but with a thick graham cracker crust and raspberries instead. This is a simple-to-make and crowd-pleasing treat or addition to your holiday table.

Easy Raspberry Jello Dessert

Being born and raised in Utah, strawberry pretzel salad has been a staple in my diet. They show up at just about any potluck, party, or holiday dinner. Sometimes they’re served for dessert, but more often than not, we pass them off as a salad as if they were filled with leafy greens.

It may be one of my favorite things ever about the place where I live. Because it means I can have a scoop of this “salad” next to a pile of mashed potatoes and green beans plus dessert later on. It’s a beautiful thing.

I mean, there are raspberries in there so that’s got to count for something right?!

This recipe is adapted from the famous Strawberry Pretzel Salad/Dessert Bars. We’re swapping the often-troublesome pretzel crust with my reliable Graham Cracker Crust, thickening the center layer a bit to avoid seeping, and swapping strawberries for raspberries. Truthfully, this version is my favorite! And you can bet this Raspberry Jello Dessert is always on my holiday table!

And a side note: Jello®is a brand name of a type of gelatin dessert. Any prepared gelatin dessert mix will work.

Graham Cracker Crust

Raspberry Jello Dessert starts with a thick, sweet, and buttery graham cracker crust. These tips below will help to ensure a perfect crust every single time!

• Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the sugar and crushed crackers, which will cause a greasy crust.
• Measure the crumbs. While it’s easiest to just add graham cracker sheets to the blender and hope for the best, there can be a good amount of variation from cracker to cracker and brand to brand. Measure the crumbs instead of counting out graham cracker sheets.
• Blend graham crackers thoroughly. To ensure there aren’t large chunks of graham cracker in the crust, which will affect how nicely these Raspberry Jello Dessert bars cut out, thoroughly blend the graham crackers until they are fine crumbs. Add any chunks that didn’t blend completely back into the blender and blend again.

Cheesecake Filling

This Raspberry Jello Dessert does not work well with lower fat products (particularly lower fat cream cheese or whipped topping). Low-fat products won’t thicken up or set properly, which can cause a watery filling that allows the Jello to seep through and cause the crust to become soggy. We need all the firmness in this layer!

• Cream cheese: For best results, use full-fat brick-style cream cheese. I also recommend a good quality brand; We love Philadelphia Cream Cheese® best.
• Whipped topping: Be sure the whipped topping is fully thawed through so it can fold in nicely with the other ingredients.
• Sugar: This ensures a sweet cheesecake-esque filling. We think the amount of sugar is perfect, but if you’d prefer a tarter filling, reduce this amount a touch.
• Vanilla: This adds a nice complexity and “finishing touch” to this layer.

Raspberry Jello Topping

The last layer of this layered Raspberry Jello Dessert is only 3 ingredients:

• Raspberry Jello: Watch the ounces on the box to ensure you grab the right size — we’re looking for the big box (a full 6 ounces). Avoid lower-sugar alternatives here.
• Boiling water.
• Frozen raspberries: We don’t recommend fresh raspberries in this recipe — we’re relying on them being frozen to help quickly set up that top Jell-o layer!

More Raspberry Treats

• Raspberry Jello Fluff made with only four ingredients
• Thumbprint Cookies raspberry-almond flavored
• Sparkling Raspberry Lemonade with frozen raspberries
• Raspberry Bars with lemon
• Cheesecake Filled Raspberries dipped in chocolate

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5 from 13 votes

Raspberry Jello Dessert

By Chelsea Lords

This Raspberry Jello Dessert is a twist on the classic strawberry pretzel salad—made with a thick graham cracker crust and juicy raspberries. It’s simple, crowd-pleasing, and perfect for any holiday table!

Prep Time: 30 minutes minutes

Chilling Time: 6 hours hours

Total Time: 6 hours hours 30 minutes minutes

Servings: 40 bars

Equipment

• Baking pan 9 x 13-inch
• Blender or food processor

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray

Graham Cracker Crust

• ▢ 1-1/2 cups + 2 tablespoons graham cracker crumbs 12 full sheets
• ▢ 1/2 cup unsalted butter melted
• ▢ 3 tablespoons granulated sugar

Cheesecake Layer

• ▢ 1 (8-ounce) package cream cheese full-fat brick-style, see note 1
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 (8-ounce) container frozen whipped topping such as Cool Whip, thawed, full-fat (see note 2)

Raspberry Jell-O Layer

• ▢ 2 cups boiling water
• ▢ 1 (6-ounce) package raspberry Jell-O
• ▢ 1 (16-ounce) bag frozen raspberries

Instructions 

• Preheat oven to 350°F. Lightly grease a 9x13-inch pan with cooking spray. Crush graham crackers in a blender or food processor until they are all fine crumbs. Reblend any larger chunks. Melt butter and set aside to cool to room temperature. (Don’t add hot butter to the crumbs; it will make the crust greasy.)
• Crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of the prepared pan (no need to go up the sides, just the base). Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Bake 8–10 minutes.
• Meanwhile, beat softened cream cheese in a large bowl until light and fluffy, about 2 minutes. Add sugar and vanilla extract and beat until combined, 1 more minute. Use a spatula to gently fold the thawed whipped topping into the mixture.
• Spread this mixture onto the completely cooled graham cracker crust. Smooth it evenly, so none of the graham cracker crust is exposed. (Or the Jell-O will seep through.) Take your time to really seal the edges with the filling. Place in the freezer while you prepare the last layer.
• Bring 2 cups water to a boil. Add the gelatin to a large bowl and pour the boiling water on top. Working quickly, briskly whisk until combined. Pour in the bag of frozen raspberries and stir until combined. Immediately (don’t let this gelatin layer sit) pour it on top of the cream cheese layer and smooth it to make an even layer.
• Cover tightly and place in the fridge until completely set, about 4–6 hours. To get 40 servings, cut rows of 8 x 5. These make small pieces, so of course, feel free to cut them larger!

Video

Recipe Notes

Note 1: For best results, use full-fat brick-style cream cheese. (Reduced-fat cream cheese doesn’t taste as rich and isn’t as thick.) I also recommend a good quality brand; I love Philadelphia Cream Cheese® best.

• To soften cream cheese: Place the unwrapped package of cream cheese in a microwave-safe bowl. Microwave on high for 10–15 seconds, check, flip to the other side, then microwave an additional 10–15 seconds as needed. You don’t want it melted, just softened to room temperature.

Note 2: Whipped topping: Unfortunately this is not a dessert that works well with lower fat products. Stick to the original full-fat whipped topping and cream cheese to avoid a watery filling or filling that doesn’t set up properly. You need the fat for firmness in this layer!

Storage: These bars are best within 1–2 days of making. After that, the bars begin to get watery. These bars do not freeze and thaw well.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 16.1g | Protein: 1.2g | Fat: 5.3g | Cholesterol: 12mg | Sodium: 75.2mg | Fiber: 0.6g | Sugar: 12.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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