Easter is Sunday, April 9th
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  • 1 1/4 cup salted pretzels
  • 6 tablespoon unsalted butter, melted
  • 1/2 cup Harbor Sweets Sweet Sloops Topping
  • 1 cup heavy cream
  • 1/2 cup nonfat vanilla Greek yogurt
  • 1/2 cup Harbor Sweets Sea Salt Caramel Sauce


Crust: Pulse pretzels in a food processor until finely ground. In a medium bowl, combine pretzels, melted butter and Harbor Sweets Sweet Sloops Topping. Mix well. Press into the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate. Filling: In a cold metal bowl whip the cream until stiff peeks form. Gently fold in Greek yogurt and Harbor Sweets Sea Salt Caramel Sauce. Spread the filling evenly into the chilled crust. Freeze until very firm, at least 5 hours. Allow to sit at room temperature for 10 minutes before slicing and serving. Top with additional Sweet Sloops Topping, caramel sauce and whipped cream if desired. (Recipe adapted from the TheSpiffyCookie.com.)
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