Blackberry Pretzel Dessert

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 4 hours 30 minutes

Ingrédients

2 ½ cups coarsely crushed pretzels

⅔ cup brown sugar

2 tablespoon all purpose flour

2 teaspoons vanilla extract

¾ cup butter (melted)

3 cups fresh blackberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

8 ounces cream cheese (room temperature)

8 ounce extra creamy cool whip

1 cup powdered sugar

Instructions

Preheat the oven to 375° and lightly spray a 9x13 baking dish with a non-stick cooking spray.

Pretzel Crust

Using a food processor or a large baggie, add pretzels and crush into small pieces.

In a large bow add coarsely crushed pretzels, brown sugar, flour, and vanilla. Stir.

Melt butter and add to the pretzel mixture. Stir to combine.

Spread the pretzel mixture into the prepared baking dish.

Press into an even layer, reserving ½ cup of the pretzel mixture to use for the topping.

Bake for 10 minutes then remove and let cool completely.

Blackberry Topping

In a medium saucepan, add blackberries, sugar, lemon juice and cornstarch. Stir.

Heat over medium heat until the blackberries have thickened.

Remove from heat and let cool.

Cream Cheese Mixture

In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes until light and fluffy.

Add powdered sugar and beat until combined.

Next, add the cool whip and mix just until combined.

Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over the pretzel layer.

Spoon the blackberry filling on top of the cream cheese mixture.

Sprinkle reserved pretzel mixture on top of the blackberry topping.

Cover with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight.

Notes

Aerin Ogden found recipe

Nutrition

• Calories: 386 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 6 g
• Cholestérol: 53 mg
• Sodium: 375 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 32 g
• Protéines: 4 g