Description
A vibrant, no-bake dessert featuring a salty pretzel crust, creamy cheese layer, and topped with fresh strawberries and blueberries, perfect for summer celebrations.
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 cups strawberries, sliced
- 2 cups blueberries
- 1 cup raspberry gelatin
- 2 cups boiling water
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed pretzels, melted butter, and granulated sugar in a large mixing bowl.
- Press this mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake in the preheated oven for about 10 minutes.
- Allow the pretzel crust to cool completely.
- Beat the softened cream cheese and powdered sugar until smooth; gently fold in the whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Dissolve the raspberry gelatin in boiling water; stir in the sliced strawberries and blueberries.
- Pour the fruit mixture over the cream cheese layer.
- Chill the dish in the refrigerator for at least 4 hours.
- Slice into squares and serve chilled.
Notes
Make ahead a day before for deeper flavors. Ensure the pretzel crust is completely cool before adding the cream cheese layer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pretzel salad, summer dessert, no-bake treat, patriotic dessert, fruit dessert