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: 1 pie
Ingredients
Pretzel Crust
- 4 cups pretzels {1 3/4-2 cups crushed}
- 1/2 cup butter {melted}
- 1/4 cup brown sugar {packed}
Cheesecake Layer
- 8 oz cream cheese {softened}
- 1/4 cup granulated sugar
- 1 tbsp lime juice
- 3/4 cup whipped topping
Raspberry Jello Layer
- 4 cup fresh raspberries
- 1/4 cup sugar {depending on ripeness of fruit}
- 1/2 cup water
- 1 tbsp raspberry gelatin mix {measured from box}
- 2 tbsp 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 until combined. Press firmly/evenly into pie plate and refrigerate until filling is ready.
Cheesecake Layer
- Combine cream cheese, sugar and lime juice until fluffy. Add whipped topping and fold into 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 sugar, water, lime juice, dry gelatin and cornstarch. Bring to a boil over medium heat and let bubble for 1 minute. Remove from heat. Pour mixture over the fresh raspberries and stir to coat. Spoon raspberry mixture over the cheesecake layer. Refrigerate for at least 4 hours. Serve with additional whipped topping if desired. Store in refrigerator for up to 4 days.