It’s finally the weekend!
The perfect excuse to prepare a delicious dessert with our perfect berries.
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar
- Cream cheese middle:
2 cups heavy whipping cream
8 oz pkgs cream cheese
107g miniature marshmallows
1 cup powdered sugar
6 oz raspberry jello
2 1/2 cups boiling water
385g of Berries Paradise raspberries, blueberries and blackberries
- Crust:a) Preheat oven to 350 degrees F (176 degrees C).
b) In a medium bowl combine the crushed pretzels, melted butter, and sugar. Press firmly into the bottom of a 13×9″ baking pan. Bake for 10 minutes then cool completely.
- Cream cheese middle:a) In the bowl of a stand mixer beat whipping cream until soft peaks form (tips curl). In a separate bowl beat the cream cheese until smooth. Add the whipped cream, marshmallows, and powdered sugar. Mix just until combined. Spread in an even layer over the pretzel crust. Be sure all of the crust is covered to prevent the jello from seeping into the crust. Cover and refrigerate.
- Jello toppingb) In a large bowl combine the jello and boiling water until jello is dissolved. Stir in the berries. Place in the refrigerator just until it starts to thicken slightly. When it has thickened slightly carefully pour over the cream cheese layer. Refrigerate until completely set (at least 3-4 hours).
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