No Bake Raspberry Pretzel Pie
The perfect combination of sweet and salty, this no bake pie has layers of cheesecake and fresh raspberry jello on top of a pretzel crust.
Servings: 8 servings
Ingredients
Pretzel Crust
- 4 cups pretzels 1 ¾-2 cups crushed
- ½ cup butter melted
- ¼ cup brown sugar packed
Cheesecake Layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 Tablespoon lime juice
- ¾ cup whipped topping
Raspberry Jello Layer
- 4 cups fresh raspberries
- ¼ cup sugar depending on ripeness of fruit
- ½ cup water
- 1 Tablespoon raspberry gelatin mix measured from box
- 2 Tablespoons cornstarch
Instructions
Pretzel Crust
- Spray a 9" pie plate with nonstick spray. Crush pretzels in a food processor {or roll in a Ziploc bag}. Then add melted butter and sugar to the pretzels and stir until combined. Press the mixture firmly/evenly into the pie plate and refrigerate until the filling is ready.
Cheesecake Layer
- Mix together the cream cheese, sugar and lime juice until fluffy. Add whipped topping and fold into the mixture until completely incorporated. Spread into the bottom of the pretzel sheet and refrigerate while you work on the raspberry layer.
Raspberry Layer
- In a medium saucepan combine the sugar, water, lime juice, dry gelatin and cornstarch. Bring to a boil over medium heat and let bubble for 1 minute. Remove from the heat. Pour mixture over the fresh raspberries and stir to coat. Spoon the raspberry mixture over the cheesecake layer. Refrigerate for at least 4 hours. Serve with additional whipped topping if desired. Store in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 65g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 689mg | Potassium: 239mg | Fiber: 5g | Sugar: 26g | Vitamin A: 761IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg