Icebox Cheesecake with Pretzel Crust

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8-oz.) container frozen whipped topping, thawed
• 1 teaspoon vanilla extract  
• baked Pretzel Crust
• 4 cups assorted fresh berries, pitted cherries, or sliced fruit
• 1/2 cup seedless blackberry jam
• 1/4 cup orange liqueur

Preparation

1. 1. Beat cream cheese and powdered sugar at medium speed with an electric mixer until blended. Fold in whipped topping and vanilla; spoon into prepared crust. Cover and chill 8 hours.
2. 2. Arrange fruit over cream cheese filling. Stir together jam and liqueur; drizzle over fruit.
3. Mascarpone Pie: Substitute 1 (8-oz.) container mascarpone cheese for cream cheese, 1/4 cup granulated sugar for powdered sugar, 2 cups whipped cream for whipped topping, and 1 Baked Pretzel Crust
4. . Prepare recipe as directed.
    

   Pretzel Crust:

   
   

   Ingredients

   • 2 cups finely crushed pretzel sticks
   • 1/4 cup firmly packed light brown sugar
   • 3/4 cup melted butter

   Preparation

   1. Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling