Strawberry-Blueberry Pretzel Dessert
Wine Recommendation
Sutter Home Pink Moscato
Ingredients
- 1 (6-oz) pkg strawberry gelatin
- 2 cups boiling water
- 1 cup ice cold water
- 4 cups thin pretzel sticks, crushed
- ¾ cup butter
- 1 cup sugar, divided
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) carton frozen whipped topping, thawed
- ½ (16-oz) pkg strawberries, sliced
- 1 cup blueberries
Instructions
- Preheat oven to 375°F. Combine gelatin with boiling water; stir until dissolved. Stir in ice cold water. Cover and refrigerate 30 to 45 minutes or until slightly thickened.
- Meanwhile, crush pretzels in a zip-top plastic bag using a meat mallet. Melt butter in a saucepan over medium heat; stir in ¼ cup sugar and pretzels until blended.
- Press pretzel mixture in bottom of a lightly greased 13-x 9-inch baking dish. Bake 10 to 12 minutes; cool completely.
- Beat cream cheese and ¾ cup sugar in a large bowl with a mixer at medium speed until fluffy. Fold in whipped topping. Spread mixture over cooled pretzel crust, sealing to edges of dish. Refrigerate 30 minutes.
- Sprinkle strawberries and blueberries over cream cheese layer. Pour gelatin over fruit. Refrigerate 4 hours or until set. Cut into squares. Store in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
480
|
480
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 4 | 4 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 476 | 476 |
| T. Sugs (g) | 45 | 45 |
| A. Sugs (g) | 41 | 41 |
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