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No-Bake  Red,White and Blue Pretzel Dessert

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Ingredients

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Pretzel Crust

  • 3/4 cup of Challenge Unsalted Butter, melted

  • ¼ cup of light brown sugar

  • 2 cups of crushed salted pretzels

  • 1/3 cup of  chopped pecans

 

Cream Cheese Filling

  • 8 ounces of  Challenge Cream Cheese, softened

  • 1 teaspoon of vanilla

  • 1 cup of  powdered sugar

  • 8 ounces  of frozen whipped topping, thawed

 

Berry Layer

  • 2 (0.75 ounces) packages of  unflavored gelatin

  • ½ cup of cold water

  • 4 cups of your favorite clear soda, or clear fruit juice such as white grape juice

  • 2 cups fresh blueberries

  • 2 cups fresh raspberries

  • 2 cups sliced fresh strawberries

  • 1 apple, thinly sliced

  • 1 tablespoon of fresh lemon juice added to 1 tablespoon of water

Instructions

  1. Combine melted butter, brown sugar, pecans, and crushed pretzels in a large bowl. Press mixture into the bottom of 9 x 13 x 2-inch glass baking dish. Place in the freezer to firm while making the filling.

  2. To make the Cream Cheese Filling beat together softened cream cheese with powdered sugar and vanilla until creamy and smooth. Stir in whipped topping, then spread filling over chilled crust. Place in the fridge to set.

  3. To make the Berry Layer, place gelatin in a large bowl and pour ½ cup cold water over gelatin, let it sit a few minutes to soften.

  4. Heat 1 ¼ cups of clear liquid to the boiling and pour over gelatin, stir until the gelatin completely dissolved. Stir in remaining clear liquid and set aside to cool.

  5. Arrange the berries over the chilled cream cheese layer. Lightly press berries down into cream cheese to create a flat and level surface.

  6. To create stars, using a small star-shaped cookie cutter cut out stars. Dip the stars immediately with lemon juice and water mixture to prevent browning. Arrange the stars on top.

  7. Gently pour room temperature gelatin over the fruit layer.  Don’t pour warm gelatin, it will melt the cream cheese layer. I find it best to place the baking dish in the refrigerator, then pour on gelatin to prevent spills. Make sure the stars are pushed down and covered by gelatin.

  8. Refrigerate a few hours or overnight until the gelatin has completely set.

Serves 12

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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