Patriotic Berry Pie
This Patriotic Berry Pie is simply delicious with the salty pretzel crust, fresh berries floating in Jell-O, and cream cheese layers. Cool and scrumptious, yes, but it’s also a very patriotic dessert. The red, white, and blue stripes are perfect for Flag Day, the 4th of July, Veteran’s Day, Memorial Day, and any other patriotic celebration you can think of.
Here’s a dessert that’s sure to win you the Most Patriotic Dessert Award.
The best part, though, is that it tastes amazing.
The down side, (if you want to call it that), is that this dessert takes a bit time with the different layers.
Each layer has to set, and that takes time. Nothing to do about it, just hurry up and wait.
While you’re waiting, distract yourself with thoughts of the sweetness from the Jell-O and fresh berries paired with the buttery saltiness of the pretzel crust.
Then you have the smooth cream cheese layer with a bit of lemon juice and zest. So good, and worth your time.
It’s similar to my Strawberry Pretzel Dessert, in that I couldn’t stay away from that pretzel crust, it’s just too yummy.
Making Patriotic Berry Pie
You’ll need a 9″ springform pan for this pie, and I lined mine with parchment paper, which is optional, but recommended.
Also, clear a nice level spot in your freezer where the springform pan can sit.
Why I line the pan with parchment paper
I started lining my springform pan when I noticed cut marks on the bottom from when I would cut a piece.
I’m hoping it won’t get any worse.
Also, by lining the sides, it comes out way easier. If nothing else, at least consider lining the sides.
Ok, let’s get started.
The Crust
Preheat the oven to 400° and crush the pretzels.
If using mini twists, measure out 3 cups before crushing them to get the needed 1 1/2 cups crushed.
Play it safe, though, and re-measure the crushed amount, then pour them into a bowl.
Next, mix in the sugar, then add the melted butter.
Stir until the butter is thoroughly combined and there are no dry pockets remaining, then press into the bottom of the springform pan.
Bake for 10 minutes, then let the crust cool completely on a wire rack.
If it’s not cooling down fast enough for you, place it in the refrigerator for about 20 minutes.
The Patriotic Cream Cheese Layer
Beat the cream cheese and powdered sugar together until smooth and fluffy.
Add in the zest from 1 lemon, (roughly 1 tablespoon), then the juice from half of a lemon, (roughly 1 teaspoon).
Stir until combined, then fold in the whipped topping.
If you’re going to line the sides of the pan with parchment paper, now would be the time.
Then, spread half of the cream cheese mixture over the cooled crust.
It needs to be spread completely to the edges to seal off the crust below.
Then, place the pan in the freezer while you make the blue layer.
The Patriotic Blue Layer
Boil 1 cup of water and pour it into a bowl, and whisk in the dry Blue Berry Jell-O.
Keep whisking until the Jell-O is completely dissolved.
Then, place in the refrigerator for 20 minutes.
After 20 minutes, remove the springform pan from the freezer and evenly spread out the blueberries onto the cream cheese layer.
Carefully pour the blue Jell-O over the blueberries, then place into the freezer for 30 minutes, or until set.
Check that the Jell-O is set before removing from the freezer.
The Second Cream Cheese Layer
If the blue layer appears set, dollop the remaining cream cheese over the blue Jell-O.
Carefully spread into an even layer completely to the edges to seal off the layers below.
Back into the freezer for 20 minutes.
The Patriotic Red Layer
Boil another cup of water and pour into a bowl. Whisk in the raspberry Jell-O until completely dissolved, then refrigerate for 20 minutes.
Cut the raspberries in half and place cut-side down onto the cream cheese layer.
Then, carefully pour the raspberry Jell-O over the raspberries.
Whew, almost done. That was your last layer.
Place in the refrigerator for at least 4 hours, or until set. Overnight is best, but what can you do?
Decorating your Patriotic Berry Pie
There are so many options here, so here’s just one.
I piped whipped topping along the top edge (I bought a 12 oz. container: used 8 oz. in the cream cheese mixture, then the rest is for decorating).
Then it was all about the red, white, and blue sprinkles. I think I used 3 different sprinkles, but it works.
I also roughly broke up some pretzels intending to mix them in with the sprinkles, but as you can, I didn’t. Instead, I ate them. I was hungry.
Being as how this is a berry pie, though, it would look awesome to add some fresh berries on top or around the base.
Also, keep in mind that you could mix these colors up (with corresponding fruit) for different occasions.
For instance, red for Valentine’s day (strawberry and raspberry), or red and green for Christmas, use your team colors during play-offs, etc.
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If you tried and love this Patriotic Berry Pie recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Patriotic Berry Pie
Ingredients
Crust:
- 1 1/2 cups pretzels, crushed
- 1/2 cup unsalted butter, melted
- 2 Tbsp. granulated sugar
Cream Cheese Layers:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 Tbsp. lemon zest
- 1 tsp. lemon juice
- 8 oz. frozen whipped topping, thawed (more if you want to decorate)
Blue Layer:
- 1 cup boiling water
- 3 oz. box berry blue Jell-O
- 1 cup fresh blueberries
Red Layer:
- 1 cup boiling water
- 3 oz. box raspberry Jell-O
- 1 cup fresh raspberries
Decorations: (optional)
- pipe whipped topping along top edge of pie
- add sprinkles in red, white, and blue colors
Instructions
- Preheat oven to 400°. Clear a space in your freezer for a 9" springform pan where it can sit level.
Crust:
- Crush pretzels into small pieces in a zip lock bag using a meat mallet or rolling pin. Measure the crushed amount. Stir in the sugar, then melted butter. Stir until no dry pockets remain. Press into bottom of 9" springform pan and bake for 10 minutes. Let cool completely on wire rack.
Cream Cheese Layers:
- Beat cream cheese and powdered sugar until light and fluffy. Add the lemon juice and zest until combined, then fold in the whipped topping.
- Line sides of pan with waxed or parchment paper.
- Spread half of the cream cheese mixture over the cooled crust in an even layer completely to edges to seal off crust below. Place in freezer while you make the blue layer.
Blue Layer:
- Boil 1 cup water, then pour into a bowl. Whisk in the Berry Blue Jell-O and whisk until completely dissolved. Place in refrigerator for 20 minutes.
- Remove pan from freezer and evenly spread the blueberries across cream cheese layer. Carefully pour the blue Jell-O mix over the berries. Place in the freezer for 30 minutes to set. Check if set before removing.
Cream Cheese Layer:
- Remove pan from freezer and dollop the remaining cream cheese mixture onto the blue layer. Gently spread into an even layer completely to edges to seal off layers below. Place in freezer for 30 minutes.
Red Layer:
- Boil 1 cup water and pour into a bowl. Whisk in the raspberry Jell-O and whisk until completely dissolved. Place in refrigerator for 20 minutes.
- Cut raspberries in half. Remove pan from freezer and evenly spread the raspberries cut-side down on the cream cheese layer. Carefully pour the raspberry Jell-O over the raspberries. Refrigerate for 4 hours or until completely set. Overnight is best.
Decorations: (optional)
- Pipe additional whipped topping along top edge, then sprinkle red, white, and blue sprinkles on the whipped topping. You can also sprinkle on roughly broken pretzels.
- Before serving, release and remove sides of pan and remove parchment paper. Keep refrigerated. Enjoy!
Nutrition
Patriotic Berry Pie
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I made this colorful, patriotic pie for Father’s Day yesterday. It was such a hit. I might just make it again for Fourth of July. I’m grateful for the tips which were foolproof. Even though it looks complex it was really not hard at all to make. I think my favorite part of this cheesecake mashup/patriotic pie was the mild lemon flavor in the cream cheese layer and the juicy blueberries in the blue layer. My family gave this dessert a 10/10.
Thank you so much for the kind words. I’m especially happy you found it easy to make. It looks like it could be complicated, but it’s really about waiting for the different layers to set up. Glad you found the tips helpful, and thank you for trying the recipe.