Blueberry Pretzel Salad
Blueberry Pretzel Salad is a layered American dessert featuring a buttery baked pretzel crust, a fluffy sweet cream cheese filling, and a rich blueberry topping for the perfect sweet-and-salty bite.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer For beating cream cheese.
- saucepan
- Spatula
Ingredients
- 2 1/2 cups coarsely crushed pretzels
- 2/3 cup brown sugar
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- 3/4 cup unsalted butter, melted
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 21 oz blueberry pie filling
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Combine crushed pretzels, brown sugar, flour, vanilla, and melted butter. Reserve 1/2 cup for topping. Press remaining mixture firmly into the pan and bake for 10 minutes. Cool completely.
- Beat softened cream cheese until smooth. Add powdered sugar and mix until fluffy. Gently fold in whipped topping. Spread evenly over cooled crust, sealing edges completely.
- In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5–7 minutes until berries burst and mixture thickens. Allow to cool completely.
- Spread blueberry pie filling over the cream layer. Spoon homemade blueberry topping evenly on top. Sprinkle reserved pretzel mixture, cover, and refrigerate at least 4 hours or overnight before slicing and serving.
Notes
For clean slices, chill overnight. Always soften cream cheese before mixing. Do not freeze assembled dessert. Double the recipe for large gatherings. For extra crunch, sprinkle pretzel topping just before serving.