Description
The Blueberry Pretzel Salad is a sweet and salty layered dessert with a crunchy pretzel crust, a creamy cheese layer, and a juicy blueberry topping. It’s perfect for warm-weather gatherings and festive occasions.
Ingredients
Scale
- 2 1/2 cups coarsely crushed pretzels
- 2/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3/4 cup butter, melted
- 1 1/2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 8 ounces cream cheese
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 21 ounces blueberry pie filling
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with non-stick spray.
- Crush pretzels coarsely. In a bowl, mix crushed pretzels, brown sugar, flour, and vanilla extract. Stir in melted butter until well combined.
- Press mixture firmly into the dish to form a crust, reserving 1/2 cup for topping. Bake for 10 minutes and let it cool completely.
- In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook until blueberries burst and mixture thickens (about 5–7 minutes). Let cool.
- In a separate bowl, beat cream cheese until smooth. Gradually add powdered sugar and mix until combined. Fold in Cool Whip gently.
- Spread cream cheese mixture over the cooled pretzel crust. Layer with blueberry pie filling and then the homemade blueberry topping.
- Sprinkle reserved pretzel mixture on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use gluten-free pretzels or crushed nuts for a gluten-free version.
- Substitute dairy-free cream cheese and coconut whipped topping for a dairy-free alternative.
- Use Stevia or erythritol for a sugar-free version.
- Try different fruits like strawberries or raspberries for variation.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry pretzel salad, layered dessert, summer dessert, picnic dessert, no bake, cream cheese dessert