We had a great fourth of July, especially since we got to enjoy it with a ton of Brent's extended family. It was a day full of swimming, a great pot luck meal, and fireworks.
Caleb got to swim in the pool with all the big boys;2 cups finely crushed pretzels
3 Tablespoons sugar
12 Tablespoons unsalted butter, melted
8 oz. cream cheese
3/4 cup sugar
7 oz. plain Greek yogurt
2 teaspoons vanilla extract
2 (3 oz) packages strawberry gelatin
1 (16 oz) package frozen sweetened sliced strawberries, thawed
2 cups fresh blueberries
Preheat oven to 400 degrees Fahrenheit; mist a 9 x 13 baking pan with cooking spray. Place pretzels in a bowl of a food processor and process until finely crushed. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack until completely cooled.
Make filling using an electric mixer on medium speed, beating cream cheese with sugar until well blended. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2-3 hours.
In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, at least three hours or overnight.
Cut tart into squares and serve with whipped cream.