Mixed-Berry Pretzel Tart

Ingredients

• 16 oz blueberries unsweetened frozen
• 8 ounces cream cheese 
• 7 ounces greek yogurt plain fat-free (not )
• 0.8 cup heavy cream 
• 12 servings crust 
• 2 cups pretzels crushed
• 16 oz strawberries unsweetened frozen sliced
• 6 oz strawberry gelatin 
• 0.8 cup sugar 
• 3 tablespoons sugar 
• 12 tablespoons butter unsalted melted ()
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• oven
• wire rack
• plastic wrap
• baking pan
• hand mixer

Directions

1. Make crust: Preheat oven to 400F; mist a 9-by-13-inch baking pan with cooking spray.
2. Place crushed pretzels in bowl of a food processor.
3. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes.
4. Transfer to a wire rack and allow to cool completely, about 20 minutes.
5. Make filling: Using an electric mixer on medium speed, beat cream cheese with 3/4 cup sugar until well blended, about 2 minutes. Fold in yogurt and vanilla.
6. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2 hours.
7. In a large bowl, dissolve both packages of gelatin in 2 cups boiling water.
8. 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, 2 to 3 hours.
9. Whip cream until soft peaks form.
10. Add remaining 1 Tbsp. sugar and continue whipping until stiff peaks form.
11. Cut tart into squares and serve with whipped cream.