Description
This dessert is great to make for a crowd but good luck sharing!
Ingredients
Scale
- 8 Cups Fresh Strawberries, chopped
- 8 Cups Gluten Free Pretzels
- 3/4 Cup Butter, melted
- 3 8 Oz. Vegan Plain Cream Cheese, softened (or cream cheese of your choice)
- 1 Cup plus 2 Tablespoons Granulated Sugar, divided
- 1 Tablespoon Vanilla Extract
- 2 8 Oz. Cans of Coconut Whipped Cream
Instructions
- Add pretzels in batches in a food processor and blend until crumbly. Pour pretzel crumbs in a large bowl and add the butter and 1 tablespoon sugar. Mix with a fork, pressing sugar and butter into pretzel crumbs. Set aside.
- In a medium size bowl, add strawberries and 1 tablespoon sugar. Mix well to coat and set aside.
- In an electric mixer combine the cream cheese, 1 cup sugar and vanilla on medium speed until mixture becomes light and fluffy. Add whipped topping and mix until combined.
- In a large trifle bowl, add an even layer of pretzel mixture, followed by a thin layer of strawberries and a layer of whipped cream mixture. Repeat until you reach the top of the dish. Garnish with strawberries. Refrigerate for at least an hour before serving.
Notes
Recipe inspired by Community Table Parade
Keywords: summer fodmap desserts; fodmap trifle, fodmap desserts
