ShopFor the crust:
2 cups finely crushed pretzels
3 Tablespoons sugar
12 Tablespoons unsalted butter, melted
For the filling:
8 oz. cream cheese
3/4 cup sugar
7 oz. plain Greek yogurt (do not substitute regular yogurt, it will be too thin)
2 teaspoons vanilla extract
2 (3 oz) packages strawberry gelatin
1 (16 oz) package frozen sweetened sliced strawberries, thawed
2 cups fresh aronia berries
Whipped cream
Preheat oven to 400o F; mist a 9 x 13 baking pan with cooking spray. Place pretzels in a bowl of a food processor and process until finely crushed. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack until completely cooled. Make filling using an electric mixer on medium speed, beating cream cheese with sugar until well blended. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2-3 hours. In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and aronia berries and pour over cream cheese layer. Chill until firm, at least three hours or overnight. Cut tart into squares and serve with whipped cream.
