Ingredients
Crust 2 cups crushed pretzels 3 tablespoons sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted Filling 8 ounces cream cheese 3/4 cup plus 1 tablespoon sugar 7 ounces plain Greek yogurt (not fat-free) 2 teaspoons vanilla extract 2 3-oz. packages strawberry gelatin 1 16-oz. package frozen unsweetened sliced strawberries 1 16-oz. package frozen unsweetened blueberries 3/4 cup heavy cream Preparation 1. Make crust: Preheat oven to 400ºF; mist a 9-by-13-inch baking pan with cooking spray. Place crushed pretzels in bowl of a food processor. 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 and allow to cool completely, about 20 minutes. 2. Make filling: Using an electric mixer on medium speed, beat cream cheese with 3/4 cup sugar until well blended, about 2 minutes. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2 hours. 3. 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, 2 to 3 hours. 4. Whip cream until soft peaks form. Add remaining 1 Tbsp. sugar and continue whipping until stiff peaks form. Cut tart into squares and serve with whipped cream |
thanks!
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That sounds great...love pretzels...bet the sweet/tart/salty combination is delicious!
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Sounds good
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Gotta try this one.
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