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!

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