Strawberry Crunch! 2 packages (about 4-5 cups) of fresh strawberries, washed and diced 1/3 cup sugar 2 tbsp lemon juice 1 tsp vanilla 1 tbsp cornstarch 3 cups pretzels, pulsed in the food processor into pieces 3/4 cup butter, melted 3 tbsp sugar Cream layer: 1 8oz reduced fat cream cheese, room temp 1 8oz container of cool whip, thawed 1 cup sugar 1 tsp vanilla Strawberry layer: 1. Add the berries and sugar to a pot. Cook over medium, stirring frequently. 2. Once the berries begin releasing their juices, add the lemon juice, vanilla and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down and it will begin to thicken. You still want to see pieces of the berries. 3. Remove from the heat, let cool then transfer to the fridge until fully cooled. For the cream filling: 1. In a mixer, beat the cream cheese until softened. Then gradually add in the sugar. Once combined, add in the cool whip and blend on high until combined. 2. Set aside, can be placed in the fridge until ready to use. Pretzel layer: Preheat the oven to 350. 1. Use a food processor to chop the pretzels into small pieces. 2. Add to a bowl, then add the melted butter and sugar, mix. 3. Add to a 9x13 baking dish, pat mixture into an even layer, bake for 10 minutes, let cool completely. Assemble: 1. Ensure berries and cream are cold before assembling, to prevent the layers from combing. 2. With a spoon, break apart the pretzel layer into small pieces. 3. Prepare 12 cups, divide pretzel mixture evenly into each cup. 4. Add 2 spoonfuls of the cream layer on top, then gently tap onto the counter to settle the mixture into each cup. Repeat until gone. 5. Spoon 2-3 spoonfuls of the berry mixture on top of the cream until gone. 6. Cover with plastic wrap and place into the fridge until ready to eat. This will keep for 2-3 days without getting the crust soggy. summerdessert strawberry easydessert LTKParties LTKKids LTKHome