The Jello Side Dish

Several years ago, I had the pleasure of trying a crazy-delicious, albeit not high on the nutritionally healthy level, jello-based dish that my at-the-time rector’s Mom brought to a church luncheon. If you are from the mid-west, you know the sort of dish I am talking about. I am not, so the fact that this sugar-laden concoction was considered a side dish for the main meal was new to me!

I’ll cut to the chase: I was gifted the recipe and have made it several times for holiday gatherings. It involved Cool Whip. Yeah, not something I (or even my Mom) typically had on hand. But I now I always keep a tub in my freezer, just in case.

Before I go any further: If you make the following recipe, do NOT substitute whipped cream for the Cool Whip. It just won’t hold up.

FYI – I was inspired to create this post because my friend Cathy brought a yummy dessert to a recent gathering that had Cool Whip as one of the ingredients, although, as she pointed out, it contained yogurt as well. I need to get that recipe. The recipe I am sharing has no redeeming ingredients other than frozen raspberries. And those are laced with tons of sugar. So. …

Anyway, I was going to text the recipe with a picture of it to Cathy, but it seems my phone is doing only text and not showing pics I send along with texts to the recipients. So, to ensure the full experience, I will text the link to this post to her, instead.

Here is the recipe copied and pasted from my files. Enjoy! It is good for the soul.

Raspberry Pretzel Salad 
Courtesy of the Rev. Dr. Matthew Cadwell’s Mom
Note: In Minnesota, jello “salads” are served as side dishes with the main meal.

• 1 – 6 oz package raspberry jello
• 2 c. boiling water
• 1 3/4 c. cold water
• 12 oz frozen unsweetened raspberries 
• 1 – 8 oz pkg regular cream cheese (softened) – not low fat or fat free
• 1 – 8 oz original Cool Whip, thawed
• 1 c sugar

Topping ingredients:

• 1 1/2 c crushed pretzels (I use rolling pin to crush) – measure after crushing 
• 3/4 c. melted butter
• 2 T sugar

Prepare jello as usual with boiling water.  Stir until completely dissolved.  Add cold water when jello is dissolved.  Chill until partially thickened.  Fold in raspberries.  Pour into glass bowl.  Chill until almost set.  

Meanwhile, mix softened cream cheese & sugar together.  Gently fold in Cool Whip, mixing well. Spread on top of jello. 

Prepare topping by placing crushed pretzels in baking pan, pour melted butter over pretzels. Sprinkle sugar on top of pretzels & bake at 350 degrees for 8 minutes.  

Spread hot pretzel mixture over cream cheese.