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October 2007 Issue
Blackberry Pretzel Torte
by Ronda L. Halpin
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There is something nice about pairing a light and tangy dessert with the ultimate in comfort food. And October is the season for comfort food, so this month, I'm sharing a fun refrigerator dessert that will give you a soft whisper of summer to go with your hearty autumn soups and stews. A fun blend of creamy cheesecake-inspired filling with a blackberry gelatin crown, this layered delight rests on a crust of buttery pretzels. It's a perfect blend of salty and sweet for your taste buds!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Blackberry Pretzel Torte

  • 2 cups finely crushed pretzels
  • 1/2 cup sugar -- divided
  • 2/3 cup butter -- melted
  • 1-1/2 pkg. (8 oz. each) reduced fat cream cheese, softened
  • 2 tablespoons skim milk
  • 1 cup thawed reduced fat whipped topping
  • 2 cups boiling water
  • 1 pkg. (8-serving size) blackberry flavored gelatin
  • 1-1/2 cups cold water
  • 4 cups blackberries
Preheat the oven to 350°F. Mix the pretzel crumbs, 1/4 cup of the sugar and the butter. Press into the bottom of a 13x9-inch baking pan. Bake for 10 minutes. Cool.

Beat the cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in the whipped topping. Spread over the crust. Refrigerate until ready to use.

Meanwhile, stir the boiling water into the dry gelatin mix in large bowl for at least 2 minutes until it is completely dissolved. Stir in the cold water. Refrigerate for 1-1/2 hours or until thickened. Stir in the blackberries. Spoon over the cream cheese layer. Refrigerate for 3 hours or until firm. Cut into squares to serve. Store the leftovers in the refrigerator.

  • Yields: 20 servings
  • Preparation Time: 5 hours

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