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Delicious Blueberry Pretzel Salad with crunchy crust and creamy cheese filling.

Blueberry Pretzel Salad

A delightful dessert with a salty pretzel crust, a creamy middle layer, and a fruity blueberry topping. Perfect for potlucks and easy to make ahead.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Party Food
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pretzel Crust
  • 2 cups crushed pretzels Not powdered, just crushed into small bits
  • 1/2 cup butter, melted To bind and add flavor
  • 1/4 cup granulated sugar To lightly sweeten the crust
Cream Cheese Layer
  • 8 oz cream cheese, softened Blend smoothly
  • 1 cup whipped topping To create a light and fluffy texture
Blueberry Topping
  • 1 can blueberry pie filling or blueberry topping Easy and convenient
  • 1 pkg gelatin Lemon or berry flavored for setting

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C).
  2. Mix crushed pretzels, melted butter, and sugar in a bowl.
  3. Press mixture firmly into the bottom of a 9x13 inch dish.
  4. Bake for 10 minutes, then let it cool to room temperature.
Make the Cream Layer
  1. In a mixing bowl, beat softened cream cheese until smooth.
  2. Fold in whipped topping until fully combined.
  3. Spread this mixture evenly over the cooled pretzel crust.
Prepare the Blueberry Topping
  1. Prepare gelatin according to package instructions.
  2. Mix gelatin with hot water and stir in the blueberry filling.
  3. Allow the mixture to cool slightly before pouring it over the cream layer.
Chill and Serve
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  2. Serve chilled and enjoy your Blueberry Pretzel Salad!

Notes

For clean slices, use a sharp knife and wipe between cuts. Do not freeze leftovers as it alters the texture.