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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Originally from Family Circle magazine. Ingredients:
1 2/3 cups pretzel crumbs |
6 tablespoons unsalted butter, room temperature |
1/4 cup water |
gelatin, 1 envelope, unflavored |
1/2 pint blueberries, divided (about 1 1/4 cups) |
1/4 cup superfine sugar |
4 ounces fat free cream cheese or 4 ounces light cream cheese, room temperature |
1 cup heavy cream |
1/4 cup confectioners' sugar |
Directions:
1. Knead together pretzel crumbs and butter in plastic food-storage bag.
2. Press over bottom and sides of a 9 pie plate. Chill in refrigerator.
3. Bring water to boiling in a small saucepan.
4. Remove from heat. Sprinkle gelatin over top.
5. Let stand 5 minutes to soften.
6. Stir to dissolve.
7. Reserve 16 berries.
8. Transfer rest of berries to food processor. Process until coarsely chopped.
9. Add superfine sugar and cream cheese; blend.
10. Transfer to large bowl.
11. Beat cream and confectioners' sugar in medium-size bowl until soft peaks form.
12. Set aside 1/3 cup whipped cream; fold remaining into blueberry mixture.
13. Stir in gelatin mixture.
14. Spread in pretzel crust.
15. Dollop or pipe reserved whipped cream on top.
16. Garnish with reserved blueberries.
17. Chill 1 hour.
18. Serve.
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