Description
A layered dessert that balances sweet and salty with a refreshing fruit finish, featuring a crunchy pretzel crust, creamy filling, and a glossy blueberry top.
Ingredients
Scale
- 2 cups crushed pretzels (about 8 ounces)
- ¾ cup (1½ sticks) unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
- 6 ounces blueberry flavored Jell-O (2 small boxes)
- 2 cups boiling water
- 2 cups cold water
- 4 cups fresh blueberries, rinsed and patted dry
Instructions
- Preheat the oven to 350°F (175°C). Crush pretzels and mix with melted butter and sugar until moistened.
- Press the pretzel mixture into the bottom of a 9×13 inch baking dish and bake for 10 minutes until golden brown. Let cool completely.
- Beat cream cheese and 1 cup granulated sugar until smooth, then add vanilla extract and fold in whipped topping.
- Spread the cream cheese mixture over the cooled crust and refrigerate for at least 30 minutes.
- Dissolve Jell-O in boiling water, add cold water, and refrigerate until slightly thickened (about 1 hour).
- Fold fresh blueberries into the thickened Jell-O and pour over the cream cheese layer. Chill for at least 4 hours, preferably overnight.
- Garnish with additional blueberries or whipped topping before serving. Cut into squares and serve chilled.
Notes
Cooling the crust fully prevents the cream cheese layer from melting. Use fresh blueberries for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: blueberry, pretzel, salad, dessert, summer, potluck