Description
Description A delightful dessert combining sweet, creamy, tangy, and crunchy textures featuring a pretzel crust, cream cheese layer, and blueberry Jell-O.
Ingredients
- 2 cups crushed pretzels (about 8 ounces )
- ¾ cup unsalted butter, melted ( 1 ½ sticks)
- 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
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Instructions
- Preheat oven to 350°F (175°C).
- Crush pretzels using a food processor or rolling pin until fine crumbs with some texture remain.
- In a medium bowl, combine crushed pretzels, melted butter, and sugar. Mix until evenly moistened.
- Press the pretzel mixture into the bottom of a 9×13 inch baking dish.
- Bake for 10 minutes or until lightly golden brown. Let the crust cool completely.
- In a large bowl, beat the softened cream cheese and sugar together until smooth. Add vanilla extract and mix well.
- Gently fold in the thawed whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Chill in the refrigerator for at least 30 minutes.
- Dissolve blueberry Jell-O in 2 cups of boiling water, stir until dissolved. Add 2 cups of cold water and stir well.
- Refrigerate the Jell-O mixture for about 1 hour until slightly thickened.
- Gently fold in fresh blueberries.
- Pour the blueberry Jell-O mixture over the chilled cream cheese layer.
- Return the dish to the refrigerator and chill for at least 4 hours or overnight until set.
- Garnish with additional blueberries or whipped topping before serving. Cut into squares and enjoy cold.
Notes
- Notes
- Keep the crust cool and do not pour hot Jell-O over the cream cheese layer to avoid melting.