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
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.
Audrey at Barking Mad says
Oh yum…just YUM!
What a beautiful dessert to accompany any 4th of July BBQ/meal.
Debbie says
YUM! This looks delicious! I am definitely going to make it this weekend!! Thank you so much for sharing!!!
Erica says
This looks fabulous! Might have to make it for camping at Mt. St. Helens this weekend!
Recipe For Delicious says
This looks absolutely delectable. It’s amazing what you can do with a packet of gelatin!
Barbie with a T says
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.
vanillasugar says
i love that you used pretzels! what a great idea for texture and a hint of salt.
Dawn says
I absolutely love it! My family will too! Very festive.
Lisa Sipple says
I love Jello desserts with a crust on bottom…very nice.
stef says
YUM! I know what I’ll be bringing to the neighborhood block party!
bellini valli says
This is a very patriotic recipe Cathy. Have a wonderful long weekend:D
Dave says
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!
stef says
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!
Marjie says
The salty crust with the sweet filling is an interesting combination!
pigpigscorner says
Wow, awesome combo!
Laura says
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.
Lynda says
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!
Alisa says
Now I know you are trying to kill me.
At least I won’t be hungry when I go.
Dave says
My dear wife is making this for this weekend as I type. I’ve got great childhood memories of this recipe. Thanks!
Rachel the SdOC says
Sweet and salty. Bestill my heart.
grace says
would it be rude of me to scrape the topping off and just eat the pretzel crust? ah, oh well. đŸ™‚
The Teacher Cooks says
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!
Kara says
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.
April in CT says
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!
Holly says
I made this for the 4th- it was a huge hit!! Thanks for the recipe.
all things jane says
Love this dessert. Perfect for summer, indeed!