|Strawberry Dessert Cups|
|By D. Elick of The Slow Roasted Italian.com|
|4 c fresh strawberries, chopped
4 c mini pretzels
1/4 c unsalted butter, melted
8 oz. cream cheese, softened
1/2 c + 2 T granulated sugar, divided
1/2 T vanilla (or vanilla bean paste)
1 (8 oz.) container whipped topping
|1. In a medium mixing bowl, combine chopped strawberries and 1 T sugar. Mix well until coated. Set aside.
2. Add pretzels to the bowl of a blender or food processor. Blend until you have pretzel crumbs. In a medium bowl combine pretzel crumbs, melted butter and 1 T sugar. Mix with a fork pressing sugar and butter into pretzel crumbs, until pretzel crumbs are moist. Set aside.
3. Combine cream cheese, 1/2 c sugar and vanilla in a medium mixing bowl. Beat with an electric mixer until your mixture is light and creamy. Add whipped topping and mix until combined.
4. Add 2 T pretzel mixture to the bottom of each cup. Press down on mixture with your fingers to create a crust. Add the cream cheese filling, dividing evenly between the 16 servings (reserve a little to dollop on top of each cup, if desired.) Spoon strawberries over each serving, dividing evenly. Add dollop of remaining mixture to each cup.
5. Serve and enjoy.
|Prep Time: 20 minutes
||Cook Time: None|