Monday, July 2, 2012

Dessert Of The Week

Strawberry Pretzel Dessert 

This week I saw this great little recipe on Pinterest by My Baking Addiction and just had to make it.  I remember having this dessert when I was a child, but haven't had it since.  The crust is made of crushed salted pretzels and although that sounds a little odd,  you must try it.  It tastes very similar to the graham cracker crust on most cheesecakes but the only difference would be is that there is already salt added.  There is a no bake cheesecake that I make regularly that tastes very similar.  For this recipe, I chose to lighten up the ingredients so I chose light cream cheese, Cool Whip Light and Sugar Free Strawberry Jello and it is still just as yummy.  I am betting that frozen raspberries would also be good.

Strawberry Pretzel Dessert 

Pretzel Crumb Crust

1 1/2 cups of salted pretzel sticks finely crushed in a blender
4 tablespoons sugar
10 tablespoons of melted butter

Cream Cheese Filling

2 cups of light cream cheese, softened and at room temperature
1 cup sugar
1 small tub (8 oz.) Cool Whip Light


2 cups of sliced strawberries, frozen (I froze mine on a cookie sheet to keep them separated)
1 package Strawberry Sugar Free Jello
2 cups boiling water


Preheat oven to 350 degrees.  Combine the melted butter, 4 tablespoons of sugar and pretzels in a blender and pulse until crushed to your liking.  I prefer mine crushed fine.  

In 10 Pyrex custard cups, spoon 2 tablespoons of the crumb mixture on the bottom of each cup. Don't press them down too hard or it will be hard to eat.  Put custard cups on a baking sheet and bake for 6 minutes.

In mixing bowl beat cream cheese and sugar together until well combined.  Fold in Cool Whip Light and spoon mixture into custard cups.  Refrigerate for one hour.

In a medium bowl stir the boiling water into the jello until dissolved.  Stir in the frozen strawberries.  Refrigerate for five or ten minutes until the jello is slightly thickened.  Top each cup with the strawberry/jello mixture.  Refrigerate for at least another hour.


Makes 10 Pyrex custard cups

For those of you on the Weight Watcher's Points Plus program, I calculated this and it is 10 Points Plus per serving.

Also, if you prefer, bake this in a 9 X13 Pyrex Dish.

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