Blueberry Pretzel Salad Recipe
Blueberry Pretzel Salad is a delightful layered dessert featuring a crunchy, salty pretzel crust topped with a creamy cream cheese layer and a luscious blueberry topping. This recipe combines sweet, tangy, and salty flavors with a variety of textures, delivering a refreshing treat perfect for parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 4 hours 37 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust Ingredients:
- 2 cups Coarsely Crushed Pretzels
- 1/2 cup Brown Sugar
- 1 tablespoon All-Purpose Flour
- 1 teaspoon Vanilla Extract
- 1/2 cup Melted Butter
Blueberry Topping:
- 2 cups Fresh Blueberries
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Cornstarch
Cream Cheese Layer:
- 8 oz Cream Cheese
- 1/2 cup Powdered Sugar
- 8 oz Cool Whip
Additional Topping:
- 1 cup Blueberry Pie Filling
- 1/2 cup Reserved Pretzel Mixture
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
- Make the Pretzel Crust: In a mixing bowl, combine 2 cups coarsely crushed pretzels, 1/2 cup brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and 1/2 cup melted butter. Stir well until all ingredients are combined into a crumbly mixture. Press the mixture firmly into the prepared baking dish, reserving 1/2 cup of the mixture for the topping. Bake the crust for 10 minutes until it is lightly golden. Remove from the oven and let it cool completely.
- Prepare the Blueberry Topping: In a medium saucepan over medium heat, combine 2 cups fresh blueberries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Stir frequently as the mixture cooks, allowing it to thicken and the blueberries to burst, which takes about 5 to 7 minutes. Remove from heat and allow to cool to room temperature.
- Make the Cream Cheese Layer: Using a hand mixer, beat 8 ounces of cream cheese until smooth, approximately 2-3 minutes. Gradually add 1/2 cup powdered sugar and continue mixing until the mixture is fluffy. Gently fold in 8 ounces of Cool Whip until fully combined and light.
- Assemble the Salad: Spread the cooled pretzel crust flat in the baking dish. Evenly spread the cream cheese mixture over the crust. Dollop 1 cup of blueberry pie filling over the cream cheese layer, then carefully spread the homemade cooled blueberry topping over the pie filling. Finally, sprinkle the reserved 1/2 cup pretzel mixture on top for added crunch.
- Chill: Cover the baking dish with plastic wrap and refrigerate the dessert for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld beautifully before serving.
Notes
- For a gluten-free version, use gluten-free pretzels and a gluten-free flour alternative.
- You can substitute Cool Whip with freshly whipped cream for a fresher taste.
- For a dairy-free option, use vegan cream cheese and coconut oil instead of butter.
- Ensure the pretzel crumbs are coarsely crushed to maintain the crispy texture.
- To enhance flavor, consider adding a pinch of cinnamon to the crust mixture.
Keywords: Blueberry dessert, pretzel crust, cream cheese dessert, layered dessert, no bake blueberry salad, summer dessert, easy party dessert
Find it online: https://victoriablair.com/blueberry-pretzel-salad-recipe/
