Ingredients
2 cups crushed pretzels3/4 cup sugar3/4 cup butter, melted2 packages (8 ounces each ) cream cheese, softened1 cup whole-milk ricotta cheese1-1/2 cups confectioners’ sugar1 teaspoon vanilla extract1/2 teaspoon grated lemon zest1 cup heavy whipping cream3 cups quartered fresh strawberries1-1/2 cups fresh blueberries3 tablespoons apricot preserves, optional Optional: Additional whipped cream and miniature pretzels
Preparation
In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish. Refrigerate 30 minutes.
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.
Spread over pretzel layer. Refrigerate, covered, at least 4 hours. Just before serving, toss berries together, with apricot preserves if desired; sprinkle over top of dessert. Top each serving with additional whipped cream and miniature pretzels as desired.
