Feel free to use low-fat cream cheese if you’d like to make this a bit leaner. Although, my opinion is that when you’re making dessert, you should go “all in”!
It’s very easy to replace the strawberries with other fruits and berries if you’d like to try new flavors, or if you just don’t enjoy strawberry so much. You could also try using cookie crumbs instead of pretzels – I bet oatmeal cookies would make a mouth-watering crust, too!
Ingredients
Crust:
2 cups crushed pretzels (maybe about 4 cups before you crush them)
1 1/2 sticks (3/4 cup) melted butter
1/4 cup Domino sugar
Cream Cheese Filling:
8 ounces softened Philadelphia cream cheese
3/4 cup Domino sugar
1 teaspoon vanilla
1 1/2 cups whipped cream or Cool Whip
Strawberry Topping:
1/2 cup Domino sugar
1/2 cup water
1 tablespoon Argo corn starch
1 1/2 tablespoons strawberry Jello mix
1 pint fresh strawberries
Instructions:
Crust:
Preheat oven to 350ºF. Combine and press firmly into a 10 inch tart pan (I use a heavy glass with a flat bottom to press it down well). Bake for 10 minutes and allow to cool completely.
Filling:
Beat the cream cheese and sugar until smooth. Add vanilla. Fold in the whipped cream or Cool Whip and spread into completely cooled crust.
Topping:
Combine the sugar, water, and corn starch and bring to a full, rolling boil on the stove. Boil for two minutes, whisking constantly. Remove from heat. Add the Jello and whisk until combined. Allow to cool slightly. Arrange the berries on top of the cream cheese layer and then drizzle the Jello mixture over the berries, trying to cover each berry. Refrigerate at least a few hours or until the Jello layer is firm.
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Quick tip: Make sure you refrigerate this for a few hours before serving.