Blueberry Pretzel Salad
A delightful combination of crunchy pretzels, sweet blueberries, and a creamy filling, perfect for potlucks or as a light dessert.
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
Blueberry Topping
- 2 cups fresh blueberries
- 1 cup blueberry pie filling
- Optional extra blueberries for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until well combined.
- Press this mixture into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let it cool completely.
Cream Cheese Layer
- In another bowl, mix the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped topping gently until combined.
- Spread the cream cheese mixture over the cooled pretzel crust evenly.
Blueberry Layer and Assembly
- In a separate bowl, mix the fresh blueberries and blueberry pie filling.
- Spoon the blueberry mixture over the cream cheese layer, spreading it evenly.
- Refrigerate the salad for at least 2 hours to allow the flavors to meld and the salad to set.
- Before serving, garnish with extra blueberries if desired.
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Notes
Ensure the pretzel layer is completely cooled before adding the cream cheese mixture. Adjust the sweetness to your preference by adding more powdered sugar if desired. Store tightly covered in the refrigerator for up to 3-4 days.