Mixed-Berry-Pretzel-Icebox Dessert


This is the perfect make ahead 4th of July or anytime dessert. The salty crust, followed by a sweet cream cheese layer, Jello and fruit then sweet whipped cream….yum!!

This recipe does have some cooling and chilling times so make sure you factor that in when putting this together, you want to give it enough time to set before cutting.

Overall, it’s a festive way to celebrate the summer!

Preheat oven to 400o F; mist a 9 x 13 baking pan with cooking spray. Place pretzels in a bowl of a food processor and process until finely crushed. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack until completely cooled.

Make filling using an electric mixer on medium speed, beating cream cheese with sugar until well blended. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2-3 hours.

In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, at least three hours or overnight.

Cut tart into squares and serve with whipped cream.

Enjoy!!

Mixed-Berry-Pretzel-Icebox Dessert
Adapted from All You

Crust
2 cups finely crushed pretzels
3 Tablespoons sugar
12 Tablespoons unsalted butter, melted

Filling
8 oz. cream cheese
3/4 cup sugar
7 oz. plain Greek yogurt (do not substitute regular yogurt, it will be too thin)
2 teaspoons vanilla extract
2 (3 oz) packages strawberry gelatin
1 (16 oz) package frozen sweetened sliced strawberries, thawed
2 cups fresh blueberries*
Whipped cream

Preheat oven to 400o F; mist a 9 x 13 baking pan with cooking spray. Place pretzels in a bowl of a food processor and process until finely crushed. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack until completely cooled.

Make filling using an electric mixer on medium speed, beating cream cheese with sugar until well blended. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2-3 hours.

In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, at least three hours or overnight.

Cut tart into squares and serve with whipped cream.

*Fresh blueberries are preferred in this dessert but you can use frozen blueberries (16 oz package). However, frozen blueberries vary in quality and are often very chewy.

Post a Comment

25 Comments

  1. Oh yum…just YUM!

    What a beautiful dessert to accompany any 4th of July BBQ/meal.

    Reply
  2. Debbie 2

    YUM! This looks delicious! I am definitely going to make it this weekend!! Thank you so much for sharing!!!

    Reply
  3. Erica 3

    This looks fabulous! Might have to make it for camping at Mt. St. Helens this weekend!

    Reply
  4. This looks absolutely delectable. It’s amazing what you can do with a packet of gelatin!

    Reply
  5. Barbie with a T 5

    Looks so cool and refreshing! Perfect follow up to the cookout! Thanks for this one, which I can make ahead of time and then have more time to spend with family.

    Reply
  6. i love that you used pretzels! what a great idea for texture and a hint of salt.

    Reply
  7. Dawn 7

    I absolutely love it! My family will too! Very festive.

    Reply
  8. Lisa Sipple 8

    I love Jello desserts with a crust on bottom…very nice.

    Reply
  9. stef 9

    YUM! I know what I’ll be bringing to the neighborhood block party!

    Reply
  10. This is a very patriotic recipe Cathy. Have a wonderful long weekend:D

    Reply
  11. Dave 11

    I had completely forgotten about this dessert. My Mom used to serve it all the time when I was a kid. Boy does that bring back memories. Thanks!

    Reply
  12. stef 12

    I am going to add lime zest to the jello mixture for a nice, citrus contrast to the berries! I’m excited though. It looks yums!

    Reply
  13. Marjie 13

    The salty crust with the sweet filling is an interesting combination!

    Reply
  14. Wow, awesome combo!

    Reply
  15. Laura 15

    This has long been a favorite in my family. Two minor differences are that we leave the pretzels whole and used cool whip instead of yogurt.

    Reply
  16. Lynda 16

    I have this yummy old recipe too, but haven’t made it in a while. I must go dig it out; it is a very delicious treat!

    Reply
  17. Alisa 17

    Now I know you are trying to kill me.
    At least I won’t be hungry when I go.

    Reply
  18. Dave 18

    My dear wife is making this for this weekend as I type. I’ve got great childhood memories of this recipe. Thanks!

    Reply
  19. Sweet and salty. Bestill my heart.

    Reply
  20. grace 20

    would it be rude of me to scrape the topping off and just eat the pretzel crust? ah, oh well. :)

    Reply
  21. I really like the addition of the blueberries in this dessert. This is a divine dessert for those that have never had it. The pretzels just make it!

    Reply
  22. Kara 22

    An aunt usually makes this for picnics, but instead of yogurt, you fold cool whip into the cream cheese/sugar mixture. We just crush the pretzels, and you can use whole grain if you’re looking for fiber. It is always in high demand at our family functions.

    Reply
  23. April in CT 23

    Made this for a cookout yesterday and it was well loved! I’ll be making this one for summer functions for many years to come. It’s a beautiful dessert and so delicious!

    Reply
  24. Holly 24

    I made this for the 4th- it was a huge hit!! Thanks for the recipe.

    Reply
  25. Love this dessert. Perfect for summer, indeed!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting