Instructions

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
• In a medium bowl, combine 2 cups crushed pretzels and 3 Tablespoons light brown sugar. Pour in ¾ cup melted butter and stir until the mixture is evenly moistened.
• Press the pretzel mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of the prepared 9×13 pan to form a crust.
• Bake the crust at 350°F for 10 minutes. Remove from the oven and let the crust cool completely in the pan.
• While the crust cools, place 8 ounces cream cheese (preferably at room temperature) and ½ cup powdered sugar in a mixing bowl. Beat until smooth and creamy.
• Add 1 1/4 cups heavy whipping cream to the cream cheese mixture and beat until the mixture holds soft peaks.
• Spread the cream cheese/whipped cream mixture evenly over the cooled pretzel crust, spreading all the way to the edges so the filling seals the crust.
• In a saucepan, bring 2 cups water to a boil. Remove from heat, add the 6-ounce box raspberry Jell-O, and stir until completely dissolved. Stir in 4 cups frozen raspberries. Set the pan aside and let the gelatin mixture cool to room temperature (do not pour it while hot).
• When the gelatin mixture has cooled to room temperature, pour it evenly over the cream layer. Refrigerate the dish for 2–4 hours, or until the gelatin is fully set, before slicing and serving.