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–+ servings
Blueberry Pretzel Salad

Blueberry Pretzel Salad: Your Favorite No-Bake Summer Treat

Enjoy a delightful Blueberry Pretzel Salad, a no-bake dessert perfect for summer gatherings with its sweet-and-salty flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Coarsely Crushed Pretzels Ensure the texture is coarse for optimal crunch.
  • 3/4 cup Brown Sugar Can substitute with coconut sugar.
  • 1/2 cup All-Purpose Flour Use gluten-free flour for a GF version.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Butter (Melted) Do not reduce the amount.
For the Blueberry Topping
  • 2 cups Fresh Blueberries Hold their shape better than strawberries.
  • 1/2 cup Sugar Can be replaced with honey or sugar substitute.
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Cornstarch Thickens the topping.
For the Cream Layer
  • 8 oz Cream Cheese Use full-fat for best results.
  • 1/2 cup Powdered Sugar
  • 8 oz Cool Whip Use coconut whipped cream for dairy-free.
  • 1 cup Blueberry Pie Filling Consider sugar-free versions for a healthier option.

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • Saucepan
  • electric mixer
  • spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine coarsely crushed pretzels, brown sugar, all-purpose flour, vanilla extract, and melted butter. Mix thoroughly and press into the prepared baking dish. Reserve ½ cup for topping and bake for about 10 minutes until golden. Let it cool completely.
  3. In a saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir until thickened, about 5-7 minutes. Allow the topping to cool.
  4. In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, then fold in Cool Whip.
  5. Spread the cream mixture over the cooled crust, add blueberry pie filling, then the blueberry topping, and sprinkle reserved crust on top.
  6. Cover with plastic wrap and refrigerate for at least 4 hours. Enjoy chilled!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Let the crust cool completely before adding the cream layer to preserve its texture. This dessert can be prepared up to 24 hours in advance for better flavor development.

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