Ingredients
- 1-1/2 cups small pretzel twists (2 ounces; about 33)
- 2 tablespoons sliced almonds, toasted
- 3 tablespoons butter, melted
- 1/3 cup water
- 1 envelope unflavored gelatin
- 1-1/2 8-ounce tubs light cream cheese, softened
- 1 8-ounce carton light dairy sour cream
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
- 1 cup quartered or halved fresh strawberries
- 1 cup fresh blackberries or blueberries
Description
A Pretzel-and-almond Crust Topped With A Creamy Filling That's Studded With Fresh Fruit--now That's A Cheesecake Like No Other!
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