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The 2nd edition of the cookbook my mom and I wrote together is currently being printed and I can't wait to share it with you guys! As a little preview, I wanted to share with you one of the most loved recipes from the cookbook -- my Aunt Robyn’s Raspberry Pretzel Jello Salad! It's literally one of the best recipes of all time and the perfect summer treat. Are you taking it to a bbq? Are you taking it to a party? Are you making it to eat all by yourself? The answer is YES to all of the above.

The first time I ever had this was at a family party when I was a kid. I remember walking down the food line, grabbing a roll, slopping down a scoop of baked beans, picking up a slice of watermelon with my sticky seven-year-old fingers, and then I came to the Jello… wah wah. I mean, I liked Jello okay, but it wasn't my favorite. The whipped cream on top was what sold me, so I scooped some up. I was real confused when I saw some kind of crust underneath. Just what kind of Jello was this? I moved on down the line, grabbing a ham sandwich, and sat down. I ate the rest of my dinner, saving the Jello-looking-thing for last. Finally I poked at it with my fork and discovered the crust was made of pretzels, which I wasn’t a huge fan of either. Wanting to be polite I reluctantly took a bite. My taste buds lit up! Let’s just say that I devoured the rest in just two bites. I kept going back for more until my aunt told me to save some for the rest of the family. I think this recipe is one of my favorites because it perfectly blends so many different textures and flavors. It’s a sweet and salty, creamy, crunchy, tangy, fruity symphony! I honestly can’t think of anything better, and you can bet as soon as I’m done writing this blog post, I’ll be making a pan for myself. 

Whether you serve it as a side dish or a dessert, this recipe is sure to please a crowd! A chewy pretzel crust is covered in a fluffy cream cheese layer, and topped with another layer of sweet and tangy raspberry-filled Jello. Be sure to make enough because everyone is going to want seconds!


  • 1¾ cups pretzel sticks, crushed
  • 3/4 cup butter, melted
  • 3 Tbsp sugar
  • 8 oz cream cheese, softened
  • 1 cup sugar
  • 8 oz Cool Whip
  • 1 6-oz package raspberry Jello
  • 2 cups boiling water
  • 2 10-oz packages frozen raspberries




    1. Preheat oven to 350°.
    2. Mix pretzels, butter and 3 tablespoons sugar in a bowl. Press in the bottom of a 9x13 glass pan. Bake for 8 minutes. Set aside and let cool completely.
    3. Beat cream cheese and 1 cup sugar together. Fold in cool whip. Spread over cooled pretzel mixture.
    4. Mix jello and boiling water until dissolved. Stir in raspberries. Let cool for 10 minutes.
    5. Pour jello over cream cheese mixture. Chill until firm.

    I don’t know why I don’t make this more often, but I am dedicating my life to making this more. It’s just that good!!! I hope you enjoy it and I hope you buy the cookbook when it comes out! If you want first access and the lowest discount, sign up for my newsletter at the bottom of this page. It's the only place I'll be sharing the discounted price, so don't miss out! I try to write one email per week and make it valuable, funny, vulnerable and honest.

    Love to you all,


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