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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