Description
Blackberry Pretzel Dessert is a delectable treat that combines a crunchy pretzel crust with a creamy cream cheese layer and a tangy blackberry topping. This refreshing dessert offers a delightful mix of sweet, salty, and creamy flavors, making it perfect for summer gatherings or any occasion. Easy to prepare and even easier to enjoy, it’s a crowd-pleaser that will impress everyone at your next event.
Ingredients
For the Pretzel Crust:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)
For the Blackberry Layer:
1 (6 oz) package blackberry-flavored Jell-O
2 cups boiling water
2 cups fresh blackberries (or thawed frozen blackberries)
1/2 cup cold water
For the Topping:
1 cup whipped topping (such as Cool Whip)
Fresh blackberries (optional, for garnish)
Pretzel pieces (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Press into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and let cool completely.
- Beat softened cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over the cooled pretzel crust. Refrigerate.
- Dissolve blackberry Jell-O in boiling water. Stir in cold water and let cool slightly. Fold in blackberries and pour over the cream cheese layer. Refrigerate until set.
- Spread the remaining whipped topping over the set Jell-O layer. Garnish with fresh blackberries and pretzel pieces if desired. Serve chilled.
Notes
For a gluten-free version, use gluten-free pretzels.
Use fresh blackberries for best flavor and texture. If using frozen, thaw and drain them first.
Make ahead of time: Dessert can be prepared up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 300 kcal per serving
