Stars and Stripes Delight
1 1/2 cup coarsely crushed pretzels
3 tablespoon melted butter
3 packages (8 oz each) fat free cream cheese, softened
1 cup sugar
2 cups whipping cream
2 packages (3 oz each) raspberry flavored Jell-O*
2 packages (approx 10 oz each) frozen raspberries in lt syrup*
10-12 fresh strawberries (or approx 1 cup fresh raspberries)
1/2 cup fresh blueberries
Preheat oven to 400 degrees.
Combine coarsely crushed pretzels and butter in 9×13 pan. Bake approximately 10 minutes or until golden brown – be careful not to burn. Remove from oven and cool.
Beat 1 package softened cream cheese with 1/3 cup sugar until smooth and creamy. In a small bowl, whip 2/3 cup cream until soft peaks form. Fold whipped cream into cream cheese. Spoon half the cream cheese mixture over cooled pretzels and carefully spread to cover or seal in pretzels (it is easier to spread many small spoonfuls of cream cheese rather than spreading 2-3 larger spoonfuls).
Boil 1 cup water and add 1 package Jell-O; stir until completely dissolved. Break up 1 package partially thawed berries and add to Jell-O. Chill until Jell-O begins to thicken, but not set, stirring frequently. Spread over cream cheese layer. Refrigerate to set layer.
Repeat process to create a second layer of cream cheese and berries. Refrigerate until set.
Use final cream cheese, sugar, and whipping cream to create top layer of cream cheese. Slice strawberries; arrange strawberries and blue berries in a flag pattern on top of cream cheese. Refrigerate to set completely.
This recipe takes a little time to create (mostly waiting for layers to set) – but well worth the time when family and friends marvel. It is the perfect patriotic addition to 4th of July parties. Salty pretzels with sweet berries and cream, arranged in a delightful flag design make this dessert salad. Serves 18
* Strawberry flavored Jell-O and frozen sliced strawberries may be substituted. Use approximately 3 cups frozen sliced berries
For nutrition analysis go to www.UtahDairyCouncil.com