Blueberry Pretzel Salad
A refreshing no-bake summer dessert featuring a crunchy pretzel crust, a creamy layer of vanilla cream cheese, and a luscious blueberry topping.
Ingredients
For the Crust
- 2.5 cups coarsely crushed pretzels Use mini pretzels for best texture.
- ⅔ cup brown sugar
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- ¾ cup butter, melted
For the Cream Layer
- 8 oz cream cheese Use room temperature for easier mixing.
- 1 cup powdered sugar
- 8 oz cool whip Can use light whipped topping.
For the Blueberry Topping
- 1.5 cups fresh blueberries Can substitute with frozen blueberries.
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 21 oz blueberry pie filling For a glossy appearance.
Instructions
Prepare the Crust
- Preheat your oven to 375°F and lightly grease a 9×13 baking dish.
- Crush the pretzels into small chunks and mix with brown sugar, flour, vanilla, and melted butter until coated.
- Press the mixture firmly into the baking dish, reserving about ½ cup for topping.
- Bake for 10 minutes and let cool completely.
Make the Blueberry Topping
- In a small saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch.
- Heat over medium, stirring until the berries burst and the mixture thickens (approximately 5-8 minutes). Allow to cool.
Prepare the Cream Layer
- Beat cream cheese until smooth, then add powdered sugar and mix until combined.
- Fold in cool whip gently until no visible streaks remain.
Assemble the Salad
- Once the crust is completely cool, spread the cream cheese mixture evenly over the crust.
- Add blueberry pie filling over the cream layer, followed by the homemade blueberry topping.
- Sprinkle reserved pretzel mixture on top and cover. Chill in the refrigerator for at least 4 hours or overnight.
Notes
This dessert gets better overnight. Store covered in the fridge for up to 3–4 days. Serve cold!