Description
A delightful no-bake dessert that combines sweet and salty flavors with fresh blueberries and a creamy layer, perfect for summer gatherings.
Ingredients
Scale
- 2½ cups coarsely crushed pretzels
- ⅔ cup brown sugar
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- ¾ cup butter, melted
- 1½ cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 8 oz cream cheese
- 1 cup powdered sugar
- 8 oz cool whip
- 21 oz blueberry pie filling
- Reserved pretzel mixture
Instructions
- Prepare the crust: Preheat the oven to 375°F. Grease a 9×13 baking dish. In a mixing bowl, combine crushed pretzels, brown sugar, flour, vanilla extract, and melted butter. Press this mixture into the baking dish, reserving half a cup for topping. Bake for 10 minutes, then cool completely.
- Make the blueberry topping: In a saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch. Heat over medium, stirring frequently until the blueberries burst and the mixture thickens. Allow it to cool.
- Prepare the cream layer: Beat cream cheese until smooth. Gradually add powdered sugar, mixing well. Finally, fold in the cool whip until combined.
- Assemble the salad: Spread the cream cheese layer over the cooled pretzel crust. Top with blueberry pie filling, followed by the homemade blueberry topping. Sprinkle the reserved pretzel mixture on top. Cover and chill for a minimum of 4 hours, or overnight if possible.
Notes
Use fresh blueberries for the best flavor. Allow each layer to cool before adding the next, and chill for optimal flavor melding before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry, dessert, no-bake, salad, summer dessert