Gluten-Free Raspberry Pretzel Salad

Ingredients

• 1 3/4 cups coarsely crushed gluten-free pretzels (see note) (140-150 g )
• 3 tablespoons packed brown sugar (40 g )
• 1/2 cup butter, melted (40 g )
• 8- ounce package (227 g cream cheese, softened to room temperature)
• 1 1/4 cups powdered sugar (143 g )
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 6- ounce package raspberry jello
• 2 cups boiling water
• 12- ounce package frozen raspberries (don’t thaw)

Instructions

1. 1

   --- Make the Pretzel Crust: ---

2. 2

   Preheat the oven to 375 F. In a medium bowl, mix together the pretzels, brown sugar, and butter until evenly combined.

3. 3

   Press the mixture into an even layer in the bottom of a 9X13-inch pan. Bake for 8-10 minutes until lightly golden.

4. 4

   Remove the pan from the oven and let cool completely.

5. 5

   --- Make the Cream Layer: ---

6. 6

   In the bowl of a stand mixer fitted with a whisk attachment (or a medium bowl with an electric mixer) mix together the cream cheese and powdered sugar until smooth and creamy, 1-2 minutes.

7. 7

   Scrape down the bottom and side of the bowls. With the mixer running on low, slowly pour in the heavy cream followed by the vanilla. Mix until thick and creamy until 2-3 minutes.

8. 8

   Spread the cream layer evenly over the cooled pretzel crust all the way to the edges. Refrigerate until the raspberry layer is ready.

9. 9

   --- Make the Raspberry Layer: ---

10. 10

    In a medium bowl, whisk together the jello and boiling water until the jello is fully dissolved. Stir in the frozen raspberries.

11. 11

    Let the mixture sit for just a few minutes to set up a bit (don’t let it sit too long though or it will be hard to spread).

12. 12

    Pour the raspberry jello mixture over the top and gently spread into an even layer. Refrigerate until firm and set up, 6-8 hours. Cut into squares and serve.