Berry-Pretzel Pie
Ingredients
- 4 cups miniature pretzels
- 6 Tbsp butter, melted
- 2 Tbsp brown sugar
- 1 (8-oz) block cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8-oz) carton frozen whipped topping, thawed
- ½ (16-oz) pkg strawberries, quartered
- 1 (4.4-oz) pkg blueberries
Instructions
- Preheat oven to 350°F. Process pretzels in a food processor until finely crumbled. Stir together pretzels, butter, and brown sugar until well blended and mixture holds its shape when pressed together.
- Coat a 9-inch pie plate with cooking spray. Press pretzel mixture on bottom and up sides of pie plate. Bake 10 minutes. Cool completely.
- Beat cream cheese at medium-high speed with an electric mixer until smooth and creamy. Beat in powdered sugar and vanilla. Fold in whipped topping.
- Pour into cooled crust. Top with berries. Chill 4 to 6 hours before serving.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
511
|
511
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 5 | 5 |
| Carb (g) | 65 | 65 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 858 | 858 |
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