Description
A delightful dessert that combines a crunchy pretzel crust, creamy filling, and a fruity layer of blueberries, balancing sweet and salty flavors.
Ingredients
Scale
- 8 ounces pretzels, crushed
- ¾ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (Cool Whip)
- 6 ounces blueberry flavored Jell-O
- 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 the pretzels into small bits.
- Mix crushed pretzels with melted butter and granulated sugar until combined.
- Press the mixture into the bottom of a 9×13 inch baking dish.
- Bake for about 10 minutes until lightly golden brown, then cool completely.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Mix in vanilla extract and fold in the whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Chill in the refrigerator for at least 30 minutes.
- Dissolve the Jell-O in boiling water, then add cold water.
- Refrigerate the Jell-O mixture until it starts to thicken, about 1 hour.
- Fold in fresh blueberries into the Jell-O mixture.
- Pour the blueberry mixture over the cream cheese layer and chill for at least 4 hours, preferably overnight.
- Serve with extra blueberries or whipped topping if desired.
Notes
Allow ample chilling time for the best texture. Use fresh blueberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 28g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry dessert, pretzel salad, sweet and salty dessert, easy dessert recipe