#1,492: Mixed Berry Pretzel Tart

Here is a second, last minute photo as the last piece of tart is about to get eaten!  Why can I not remember to take pictures sooner?!?!?!  This was a huge hit, but personally I would omit the berries from this recipe (I just don't like the texture of it in my jello).  I loved the fresh whipped cream on top though!!!  I doubled the amount of whipped cream and just spread it over the entire tart.  Delicious!

CRUST

2 cups crushed pretzels

3 tablespoons sugar

12 tablespoons (1 1/2 sticks) unsalted butter, melted

FILLING

8 ounces cream cheese

3/4 cup plus 1 tablespoon sugar

7 ounces plain Greek yogurt (not fat-free)

2 teaspoons vanilla extract

2 3-oz. packages strawberry gelatin

1 16-oz. package frozen unsweetened sliced strawberries

1 16-oz. package frozen unsweetened blueberries

3/4 cup heavy cream

Make crust: Preheat oven to 400ºF; mist a 9-by-13-inch baking pan with cooking spray. Place crushed pretzels in bowl of a food processor. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack and allow to cool completely, about 20 minutes.

Make filling: Using an electric mixer on medium speed, beat cream cheese with 3/4 cup sugar until well blended, about 2 minutes. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2 hours.

In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, 2 to 3 hours.

Whip cream until soft peaks form. Add remaining 1 Tbsp. sugar and continue whipping until stiff peaks form. Cut tart into squares and serve with whipped cream.