Makes 8 servings
- 4 ¾ cups coarsely crushed pretzels
- 5 tbsp plus 1 cup granulated sugar, divided
- 1 cup salted butter, melted
- 8 oz package cream cheese, softened
- ⅔ cup powdered sugar
- 1 tsp fresh lemon zest
- 2 tbsp cornstarch
- 1 ½ cups water
- 3 oz strawberry-flavored gelatin
- 3 lb fresh strawberries
- ½ lb fresh raspberries and/or blueberries
- fresh mint leaves, for garnish
Preheat oven to 350°F. In a medium bowl, combine crushed pretzels, 5 tablespoons granulated sugar and the melted butter. Spread in a 9-inch springform pan; press evenly onto bottom and sides. Bake for 10 minutes or until edges are lightly browned. Cool on a wire rack.
Meanwhile, in a medium mixing bowl, beat cream cheese with an electric mixer on medium for 30 seconds. Add powdered sugar and lemon zest; beat until well combined. Spread cream cheese filling on crust. Chill in refrigerator.
For berry filling, in a medium saucepan, combine remaining 1 cup granulated sugar and cornstarch. Gradually stir in water. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in gelatin until dissolved. Cool for 30 minutes. Meanwhile, wash berries; remove strawberry stems.
Add berries to gelatin mixture; gently toss to combine. Spoon berry filling on cream cheese layer in pan. Cover and refrigerate at least 4 hours or up to 24 hours. Carefully remove side of pan. Transfer pie to serving platter; garnish with mint leaves, if desired.
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