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.
