Blueberry Pretzel Salad

Blueberry Pretzel Salad Recipe

Looking for a unique dessert that’s the perfect combination of sweet, salty, and tangy? This Blueberry Pretzel Salad is a delightful, layered treat that brings together a crunchy pretzel crust, a creamy layer of cream cheese and Cool Whip, and a sweet blueberry topping. It’s an irresistible dessert for gatherings, BBQs, or simply when you’re in the mood for something fun and flavorful.

Ingredients

For the Pretzel Crust:

• 2 1/2 cups coarsely crushed pretzels
• 2/3 cup brown sugar
• 2 tbsp all-purpose flour
• 2 tsp vanilla extract
• 3/4 cup butter, melted

For the Blueberry Filling:

• 1 1/2 cups fresh blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the Cream Cheese Mixture:

• 8 oz cream cheese, softened
• 8 oz Cool Whip
• 1 cup powdered sugar
• 21 oz blueberry pie filling

Directions

1. Prepare the Pretzel Crust:
   • Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
   • Crush the pretzels into small pieces, either using a food processor or by placing them in a large bag and rolling over them with a rolling pin.
   • In a large bowl, combine the crushed pretzels, brown sugar, flour, and vanilla extract. Stir until well mixed.
   • Melt the butter and pour it over the pretzel mixture, stirring until everything is combined.
   • Press the pretzel mixture into an even layer in the prepared baking dish, reserving 1/2 cup for the topping.
   • Bake for 10 minutes. Once done, remove from the oven and let the pretzel crust cool completely.
2. Make the Blueberry Topping:
   • In a small saucepan, combine the fresh blueberries, sugar, lemon juice, and cornstarch. Stir to combine.
   • Cook the mixture over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens (about 5-7 minutes).
   • Remove from heat and let the blueberry mixture cool completely before using.
3. Prepare the Cream Cheese Mixture:
   • In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy (about 2-3 minutes).
   • Gradually add the powdered sugar, continuing to beat until fully incorporated.
   • Fold in the Cool Whip gently, being careful not to overmix.
4. Assemble the Blueberry Pretzel Salad:
   • Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over the crust.
   • Spoon the blueberry pie filling evenly on top of the cream cheese layer.
   • Add the homemade blueberry topping over the pie filling for a burst of fresh blueberry flavor.
   • Sprinkle the reserved crushed pretzels on top for an extra crunchy finish.
5. Chill and Serve:
   • Cover the dish with aluminum foil or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set.
   • When ready to serve, slice and enjoy!

Tips for Success:

• Crushing Pretzels: Keep some texture in the pretzels for a better crunchy base, but avoid large chunks that might not bind well.
• Cool Whip Substitute: If you prefer, you can substitute homemade whipped cream in place of Cool Whip for a lighter, fresher taste.
• Chill Time: Be sure to give the salad enough time to chill in the fridge—this helps the layers set and ensures the dessert holds its shape when sliced.

Nutritional Information:

• Calories per serving: 320 kcal
• Servings: 12

Time Breakdown:

• Prep Time: 25 minutes
• Baking Time: 10 minutes
• Chill Time: 4 hours

This Blueberry Pretzel Salad is a fun and flavorful dessert that’s sure to be a hit at any event. The combination of sweet blueberries, creamy layers, and the crunchy, salty pretzel crust creates the perfect balance of textures and flavors. Whether you’re bringing it to a potluck or serving it for a family gathering, it’s guaranteed to be a crowd-pleaser!

Blueberry Pretzel Salad

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• Author: Dulcia
• Total Time: 4 hours 35 min
• Yield: 12 1x

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Description

This Blueberry Pretzel Salad is a delightful combination of sweet, salty, and tangy flavors. The base is a crunchy pretzel crust, which pairs perfectly with the creamy, tangy layer of sweetened cream cheese and Cool Whip. Topping it all off is a fresh homemade blueberry sauce, complemented by a layer of blueberry pie filling, giving this dessert a vibrant, fruity finish.

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Ingredients

Scale 1x2x3x

For the Pretzel Crust:
2 1/2 cups coarsely crushed pretzels
2/3 cup brown sugar
2 tbsp all-purpose flour
2 tsp vanilla extract
3/4 cup butter, melted
For the Blueberry Filling:
1 1/2 cups fresh blueberries
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
For the Cream Cheese Mixture:
8 oz cream cheese, softened
8 oz Cool Whip
1 cup powdered sugar
21 oz blueberry pie filling

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Instructions

Make the Pretzel Crust:
Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
Crush the pretzels into small pieces using a food processor or by placing them in a large bag and using a rolling pin.
In a large bowl, combine the crushed pretzels, brown sugar, flour, and vanilla extract. Stir to combine.
Melt the butter and add it to the pretzel mixture, stirring until fully combined.
Press the pretzel mixture into an even layer in the prepared baking dish, reserving 1/2 cup for the topping.
Bake the pretzel crust for 10 minutes, then remove from the oven and let cool completely.
Make the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Stir to mix.
Heat over medium heat until the blueberries burst and the mixture thickens.
Remove from heat and allow the blueberry mixture to cool completely.
Make the Cream Cheese Mixture:
In a medium bowl, use an electric mixer to beat the cream cheese until smooth (about 2-3 minutes).
Add the powdered sugar and continue beating until fully combined.
Fold in the Cool Whip until just combined.
Assemble the Salad:
Once the pretzel crust has completely cooled, spread the cream cheese mixture evenly over the crust.
Spoon the blueberry pie filling over the cream cheese layer, followed by the homemade blueberry topping.
Sprinkle the reserved crushed pretzels on top for extra crunch.
Cover the dish with aluminum foil or plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

• Prep Time: 25 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 320