Description

This dessert is a cousin of the classic Strawberry Pretzel Salad but much less sweet. It starts with a pretzel crust, then a cream cheese filling that is topped with fresh strawberries and blueberries.

Ingredients

• Crust:
• 3 c. mini pretzel twists
• 1/3 c. butter, melted
• 1/4 c. light brown sugar
• Filling:
• 16 oz. cream cheese
• 1/2 c. sugar
• 3/4 c. heavy cream
• 1 t. vanilla extract
• 1/4 t. kosher salt
• Topping:
• 2 1/2 c. chopped fresh strawberries
• 1 1/2 c. fresh blueberries

Steps

1. Finely crush pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place crumbs in a medium-size mixing bowl. Add melted butter and brown sugar; stir. Press the crust mixture into the bottom of an 8 x 8 pan.
2. In a large mixing bowl, combine cream cheese and sugar; beat until combined, about 2 minutes. Add heavy cream, vanilla extract and salt; beat until smooth and fluffy, about 4 minutes. Pour evenly over crust; smooth with a spatula.
3. Top with berries. Refrigerate at least 2 hours before serving.