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Ingredients
– Mini Pretzels – Butter – Maple Syrup – Cream Cheese – Vanilla – Cool Whip – Strawberries – Lemon Juice – Arrowroot Powder
Preheat oven to 375F and grease a 9x9 or 8x11 baking dish. In a food processor, pulse pretzels, add melted butter and maple syrup, and press into the baking dish. Bake for 10 minutes and let it cool.
Meanwhile, make the creamy filling by blending cream cheese, vanilla, and maple syrup, then fold in defrosted cool whip. Once the pretzels are cool, top with the cream cheese mixture and chill for 45 minutes.
While chilling, make strawberry compote by heating strawberries and maple syrup until thickened. Mash strawberries and add lemon juice and arrowroot slurry. Let it continue to thicken, then turn off heat and add vanilla. Let it cool.
Pour the strawberry compote over the chilled pretzel and cream cheese mixture. Chill in the fridge for 1.5 hours before serving. Keep in the fridge and enjoy!
Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!
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