Ingredients:
For the Pretzel Crust:
- 2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 3 tablespoons sugar
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Layer:
- 2 cups fresh raspberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Prepare the Pretzel Crust:
- In a mixing bowl, combine the crushed pretzels, melted butter, and sugar.
- Press the mixture into the bottom of a greased 9×13-inch baking dish.
- Bake the crust for about 10 minutes, then allow it to cool completely.
3. Prepare the Cream Cheese Layer:
- In a separate bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and beat until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
4. Prepare the Raspberry Layer:
- In a saucepan, combine raspberries, sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly until the mixture thickens.
- Remove from heat and let it cool for a few minutes.
- Gently spread the raspberry mixture over the cream cheese layer.
5. Prepare the Whipped Topping:
- In a chilled mixing bowl, whip the heavy cream until it starts to thicken.
- Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
- Spread the whipped cream over the raspberry layer.
6. Chill and Serve:
- Refrigerate the cake for at least 4 hours or overnight to allow the layers to set.
- Slice and serve chilled.
