This Strawberry Dessert was easy to make and not too sweet, with a hint of Malt flavor. The Salty, Malty, Creamy Sweet Layers Compliment Strawberries on top. Yum!
This Strawberry Dessert was easy to make and not too sweet, with a hint of Malt flavor. The Salty, Malty, Creamy Sweet Layers Compliment Strawberries on top. Yum!
Crust –
2 1/2 cups crushed salted pretzels
3 heaping TBSP Soda Fountain® Malted Milk Powder
2 TBSP granulated sugar
1 cup butter melted
Filling –
8 ounces cream cheese (softened)
3/4 cup granulated sugar
1/4 cup Soda Fountain® Malted Milk Powder
1 – 8 ounce container whipping cream (thawed)
Topping –
2 – 6 ounce packages strawberry Jell-O
2 cups boiling water
2 cups thinly sliced fresh strawberries (or frozen)
1. In a bowl, stir together the crusted pretzels with sugar and malt powder. Then add melted butter. Press into an ungreased 13 x 9-inch baking dish. Chill in refrigerator for at least 30 minutes.
2. While crust is chilling, in a saucepan, bring water to a boil. In a bowl, pour Jell-o and carefully add the boiling water. Stir until dissolved. Set aside and let sit until room temperature.
3. Make the cheesecake by beating the cream cheese, sugar, and malt powder with a hand mixer until smooth. Then fold in the whipping cream until blended.
4. Spread the cheesecake mixture on top of the chilled crust. Make sure the cheesecake mixture touches all edges of the pan and cover evenly through-out the pan otherwise Jell-O mixture will leak down to the crust. Chill in refrigerator for 1 hour.
5. For the strawberry and Jell-O topping, in a bowl, stir together the sliced strawberries and room temperature Jell-O. Pour over cheesecake mixture and gently spread berries evenly over mixture.
6. Place in refrigerator for at least 12 hours before serving.
This makes a wonderful Valentine’s Day Dessert! Enjoy!
507 PINE ST. P.O. BOX 529 COLFAX, WI 54730
