Description
A delightful and easy-to-make Blueberry Pretzel Salad perfect for summer gatherings, combining salty pretzels and sweet blueberry layers.
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping
- 2 cups blueberries
- 1 cup water
- 1 cup sugar
- 2 (3 oz) packages of blueberry gelatin
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the crushed pretzels, 1/2 cup sugar, and melted butter. Mix until well coated, and press into a 9×13-inch baking dish. Bake for 10 minutes and cool completely.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping and spread over the cooled pretzel crust.
- In a saucepan, bring 1 cup of water and 1 cup sugar to a boil. Remove from heat and stir in the gelatin until dissolved, then fold in the blueberries.
- Pour the blueberry mixture over the cream cheese layer, cover, and refrigerate until set, about 4 hours or overnight. Serve chilled.
Notes
Best made one day ahead of serving to allow flavors to meld. For variations, try different berries or add nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg