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Berry Pretzel Fluff Dessert


  • 2 cups crushed pretzels
  • 3/4 cup sugar
  • 3/4 cup butter, melted
  • 2 packages (8 ounces each ) cream cheese, softened
  • 1 cup whole-milk ricotta cheese
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1 cup heavy whipping cream
  • 3 cups quartered fresh strawberries
  • 1-1/2 cups fresh blueberries
  • 3 tablespoons apricot preserves, optional
  • Additional whipped cream and miniature pretzels, optional


  • 1. In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish. Refrigerate 30 minutes.
  • 2. In a large bowl, beat cream cheese, ricotta, confectioners' sugar, vanilla and grated lemon zest until smooth. In another bowl, beat heavy cream until stiff peaks form; fold into cream cheese mixture.
  • 3. Spread over pretzel layer. Refrigerate, covered, at least 4 hours. Just before serving, toss berries with apricot preserves if desired; sprinkle over top of dessert. If desired, top each serving with additional whipped cream and miniature pretzels.

Nutrition Facts

1 piece: 390 calories, 26g fat (16g saturated fat), 75mg cholesterol, 344mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 5g protein.


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