No-Bake Strawberry and Blueberry Pretzel Dessert
Description
This delicious dessert will become a favorite for summer and holiday gatherings. The crust is crunchy and salty, the filling is creamy and sweet and the topping is full of fresh berries.
Ingredients
Crust:
3 c. mini-pretzel twists, finely crushed
1/3 c. melted unsalted butter
1/4 c. light brown sugar
Filling:
16 oz. cream cheese
1/2 c. sugar
3/4 c. heavy cream
1 t. vanilla extract
1/8 - 1/4 t. kosher salt
2 1/2 c. chopped or sliced fresh strawberries, for topping
1 1/2 c. fresh blueberries, for topping
Directions
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Crust:
Finely crush the pretzels in a food processor, blender, or using a rolling pin in a heavy zip-lock bag. Place the crumbs in a medium bowl.*
Add the melted butter and brown sugar; stir to combine.
Press the crust mixture into the bottom of an 8×8 pan.
Filling:
In a large bowl, combine the cream cheese and sugar; beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt; beat until smooth and fluffy, about 4 minutes. Pour over the crust, smoothing out with a spatula.
Top with strawberries and blueberries. Refrigerate at least 2 hours before serving.
9-12 servings.
*Tip: If you prefer a more traditional crumb crust that can be more easily sliced, grind every bit of the pretzels into fine crumbs.
** Use a 9x13 inch dish to double this recipe.