Description
A vibrant dessert that combines a crunchy pretzel crust with creamy layers and fresh berries, perfect for summer celebrations.
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 cups strawberries, sliced
- 2 cups blueberries
- 1 cup raspberry gelatin
- 2 cups boiling water
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed pretzels, melted butter, and granulated sugar in a mixing bowl. Press the mixture into a 9×13 inch baking dish.
- Bake for 10 minutes and let cool completely.
- Beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Dissolve the raspberry gelatin in boiling water and then stir in the sliced strawberries and blueberries.
- Pour the gelatin mixture over the cream cheese layer.
- Chill in the refrigerator for at least 4 hours until set.
- Slice into squares and serve chilled.
Notes
For a gluten-free version, use gluten-free pretzels. Make ahead and allow to chill for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg