Berry Pretzel Tart

We hit up the beach with the McFarlings earlier this summer and I brought the perfect summery dessert.  Its sweet, salty, served chilled, and delicious.

Berry Pretzel Tart
Adapted from Dinners on a Dime
Serves 12

Crust:

• 2 cups crushed pretzels
• 3 tablespoons sugar
• 12 tablespoons unsalted butter, melted

Filing:

• 8 ounces cream cheese
• 3/4 cup sugar
• 7 ounces plain greek yogurt
• 2 teaspoons vanilla extract
• 2 3 ounce packages of strawberry gelatin (jello)
• 16 ounce package of frozen strawberries
• 16 ounce package of frozen blueberries
• whip  cream (or make your own with 3/4 cup heavy cream and 1 tablespoon sugar)

Preheat the over to 400 degrees F. Spray a 9 by 13 baking dish with non-stick spray.

Pulse all the crust ingredients in a food processor to combine. Press mixture into dish and bake for 8 minutes.  Let cool completely before adding the fillings.

Beat cream cheese and sugar for 2 minutes with a mixer on medium speed. Stir in yogurt and vanilla.  Spread of cooled crust. Cover and chill for 2 (or more) hours. 

In a bowl mix jello with 2 cups of boiling water.  Let cool for at least 15 minutes then stir in berries (no need to thaw them). Pour over the cream cheese layer and spread evenly.  Let chill for 2 to 3 hours. 

Serve cool with whip cream.