Sunday, July 11, 2010

Mixed Berry - Pretzel Icebox Dessert

I made this recipe from Noble Pig for the 4th of July and it was SO good.  I didn't change a thing, except used all fresh berries instead of some frozen.  Amazing!

2 cups finely crushed pretzels
3 Tablespoons sugar
12 Tablespoons unsalted butter, melted

8 oz. reduced fat cream cheese
3/4 cup sugar
6 oz. plain Greek yogurt (do not substitute regular yogurt, it will be too thin)
2 tsp vanilla extract
2 (3 oz) packages strawberry gelatin
16 oz fresh strawberries
2 cups fresh blueberries

1 cup fresh blackberries
Whipped cream

Preheat oven to 400 deg F; mist a 9 x 13 baking pan with cooking spray. 
Process pretzels in food processor 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 in the refrigerator until mixture begins to get more jello-like; about 1 hour. 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.

As you can see, there was not much left by the time I remembered to take a picture!

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