I topped this pretzel torte with fresh fruit using colors to resemble our flag for Memorial Day weekend. It was such a hit I thought I would share the recipe with you in this weeks’ post as an idea to serve for the upcoming Independence Day weekend. You might choose to use raspberries instead of strawberries for the stripes. If you make the recipe without the flag theme, it can be topped anyway you choose. You could dice a variety of fruit such as pineapple, kiwi, blueberries, strawberries and/or raspberries and sprinkle the mixture over the entire top which would be so colorful and delicious. You could even top the torte with canned cherry or blueberry pie filling. With such an abundance of fresh fruit available right now, I would use any variety for a beautiful torte and fresh taste.
I used gluten free pretzels in the crust which are thicker than the traditional flour ones. So if you need to prepare this dessert as a gluten free choice, it can easily be done. Most grocery stores carry a gluten free variety of pretzels. If they are not offered with the regular snacks and pretzels, they would be in the gluten free section. This torte has that great combination of sweet and salty as well as being creamy, a winning dessert that is pretty to look at too! Have a great 4th of July!
- 2 cups pretzels (gluten free can be used)
- ½ cup sugar
- ¾ cup butter, melted
- 2 8oz. pkgs cream cheese at room temperature
- ½ cup powdered sugar
- 12 oz. frozen whipped topping, thawed
- fresh fruit of your choice OR 1 can pie filling such as cherry or blueberry
- Crush pretzels into smaller pieces
- Put pretzels and sugar into a bowl
- Add melted butter and mix
- Pour into a 9x13 pan
- Using an electric mixer, blend the cream cheese until smooth
- Blend in the powdered sugar
- Using a spatula, fold in the whipped topping.
- Spread the cream cheese mixture over the pretzels
- Top with your choice of fruit
Using a rolling pin to crush the prezels keeps pieces small without making them into crumbs as a food processor might