First Step: Preheat and Prepare the Crust: Start by preheating your oven to 350°F, as this helps set the base. Crush the 2 1/2 cups of salted pretzel sticks in a plastic bag with a rolling pin until they reach a fine consistency. In a saucepan, melt 1 stick (8 tablespoons) of unsalted butter, then mix in 1/4 cup granulated sugar and the crushed pretzels to form the crust mixture.

Press this mixture firmly into a 13×9-inch baking dish to create an even layer. Bake for 10 minutes, then let it cool completely before moving on. This step ensures the crust stays crunchy and provides a solid foundation for the layers above.

Second Step: Make the Creamy Filling: Once the crust is cool, beat 1 (8 oz) package of softened cream cheese with 3/4 cup granulated sugar on medium/low speed until smooth and well combined. Gently fold in 1 (8 oz) package of thawed whipped topping using a spatula until everything is fully mixed and fluffy.

Spread this cream cheese mixture evenly over the cooled pretzel crust, making sure to seal the edges to prevent any gelatin from leaking through later. Refrigerate for about 30 minutes to help it set and maintain distinct layers.

Third Step: Prepare and Add the Raspberry Layer: While the filling chills, combine the 6 oz package of raspberry-flavored gelatin with 2 cups of boiling water in a bowl, stirring until fully dissolved. Let this mixture cool to room temperature before proceeding.

Evenly place the 12 oz bag of thawed frozen raspberries over the cream layer. Then, pour the cooled gelatin mixture over the raspberries carefully. This ensures the raspberries stay in place and the layers don’t mix.

Fourth Step: Chill and Serve: Refrigerate the entire dish until the gelatin is fully set, which takes a few hours. The total prep time is about 50 minutes, with 10 minutes of cooking and 1 hour overall, but chilling makes the magic happen. For adaptations, if you want a similar fruity twist, check out this strawberry cream cheese chill pie recipe for ideas.