Description

A stunning layered dessert featuring a buttery crushed pretzel crust, a thick and creamy sweetened cream cheese and whipped topping layer, and two vibrant fruity Jell-o layers — blue mixed berry with blueberries and raspberry with raspberries — that set into a beautiful patriotic red, white, and blue showpiece perfect for any summer celebration or holiday gathering.

Ingredients

For the Pretzel Crust:

2½ cups pretzels, crushed
¾ cup unsalted butter, melted
3 tablespoons granulated sugar

For the Cream Cheese Layer:

16 oz cream cheese, softened to room temperature
¾ cup granulated sugar
16 oz whipped topping, thawed

For the Jell-o Layers:

1 (6 oz) package blue mixed berry Jell-o
1 cup blueberries, fresh or thawed frozen
1 (6 oz) package raspberry Jell-o
1 cup raspberries, fresh or thawed frozen
4 cups boiling water, divided

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Instructions

Preheat oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar. Stir until all the pretzel crumbs are evenly coated in the buttery mixture.
Press the pretzel mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Bake for 8–10 minutes until the crust is set and lightly golden. Remove from the oven and allow to cool completely to room temperature before adding any layers.
In a large mixing bowl, beat the softened cream cheese and ¾ cup granulated sugar together on medium speed until completely smooth, light, and fluffy with no lumps remaining.
Fold the thawed whipped topping into the cream cheese mixture gently until fully combined and the layer is smooth, creamy, and airy.
Spread the cream cheese layer evenly over the completely cooled pretzel crust, making sure it reaches all the way to the edges of the dish to create a complete seal that prevents the Jell-o layers from seeping into the crust below.
Refrigerate while you prepare the first Jell-o layer.
In a medium bowl, dissolve the blue mixed berry Jell-o in 2 cups of boiling water, stirring for 2 minutes until completely dissolved. Allow to cool at room temperature for 20–25 minutes until no longer hot but not yet set.
Stir the blueberries into the cooled blue Jell-o and pour carefully and evenly over the cream cheese layer. Refrigerate for 1.5–2 hours until fully set and firm to the touch.
Once the blue layer is completely set, dissolve the raspberry Jell-o in the remaining 2 cups of boiling water, stirring for 2 minutes until fully dissolved. Cool at room temperature for 20–25 minutes.
Stir the raspberries into the cooled raspberry Jell-o and pour carefully over the set blue layer. Refrigerate for a minimum of 2 hours or overnight until completely firm throughout.
Slice into squares and serve cold directly from the refrigerator.

Notes

Allow the Jell-o to cool completely before pouring over the cream cheese layer — pouring hot Jell-o directly onto the cream cheese layer will melt it and ruin the distinct layers.
Make absolutely sure the cream cheese layer reaches the edges of the dish completely — any gaps will allow the Jell-o to seep under the cream cheese layer and into the pretzel crust, making it soggy.
Make this dessert the night before serving for the cleanest, most defined layers and the easiest, most stress-free slicing and serving.

Prep Time: 30 mins
Cook Time: 10 mins