Hats off to Noble Pig for their Mixed Berry Pretzel Icebox Dessert! I had all but forgotten this childhood treat until I spotted the recipe on their blog. I sent it to my dear wife and she made a gluten-free version for us.
The original recipe makes a 9×13 pan. This version is downsized to an 8×8 pan, perfect for a smaller dinner party or as a “just us” dessert for the week. She made half the crust, but the full cream cheese topping as listed (because who can ever get enough cream cheese goodness?!). She also used just one box of jello and half of the fruit (about two cups total, it doesn’t have to be exact).
1 cup finely crushed pretzels (used Glutino)
1 1/2 tablespoons sugar
3 tablespoons butter, melted
8 ounces cream cheese
3/4 cup sugar
7 ounces plain thick Greek yogurt (regular yogurt will be too thin)
2 teaspoons vanilla extract
1 (3 ounce) packages strawberry gelatin
8 ounces frozen sweetened sliced strawberries, thawed
1 cup fresh blueberries
Preheat oven to 400°F.
Grease an 8×8 baking pan. Finely crush the pretzels in a food processor. Add the sugar and melted butter and pulse until combined.
Press the pretzel mixture into the baking dish. Bake for 5 minutes. Remove from the oven to a cooling rack.
While the crust is cooling, use a stand mixer on medium speed to beat the cream cheese and sugar together until well blended. Fold in the yogurt and vanilla. Spread the filling over the cooled pretzel crust. Cover with plastic wrap and chill for at least 2 hours.
In a large bowl, dissolve the gelatin in 1 cup of boiling water. Let the mixture cool until it begins to get syrupy, about 15 minutes. Stir in the fruit and pour over cream cheese filling. Chill for at least 2 hours before serving. We made this the day before and let it set up overnight.
We served this last weekend and everyone wanted the recipe. Thanks Noble Pig!