Blueberry Pretzel Salad

Blueberry Pretzel Salad

This delicious dessert starts with a simple pretzel crust that’s both salty and sweet. Then, I top it with a sweet and tangy cream cheese mixture that’s light and fluffy thanks to the addition of Cool Whip. Finally, the entire thing is topped with blueberry pie filling AND a homemade blueberry compote. It’s chilled overnight and then absolutely devoured the next day!

Why You’ll Love This Blueberry Pretzel Salad Recipe

• It’s a delicious combination of sweet and salty flavors that are simply irresistible, with the salty and crunchy pretzel crust, the sweet and creamy cheesecake layer, and the tart and juicy blueberries.
• It’s super easy to make and only takes a few simple ingredients, and a few simple steps.
• It is a crowd-pleaser and is perfect for potlucks, parties, or family gatherings, and it is sure to be a hit with everyone who tries it.

Blueberry Pretzel Salad Ingredients

Everything you need to make this recipe is either in your kitchen or at the grocery store. It’s all common ingredients that are easy to find and use.

• Coarsely crushed pretzels,
• Brown sugar
• All purpose flour
• Vanilla extract
• Melted butter
• Fresh blueberries
• Sugar
• Lemon juice
• Cornstarch
• Blueberry pie filling
• Cream cheese
• Cool whip
• Powdered sugar

How to Make Blueberry Pretzel Salad Ingredients

This classic dessert is as easy as it is delicious. It’s three layers, all of which are ridiculously simple to make. That’s it, and that’s all!

Step 1: Prep

Preheat the oven to 375 degrees and lightly spray a 9×13 baking dish with nonstick spray. Set aside.

Step 2: Crush the Pretzels

Pulse the pretzels in a food processor until they’re coarsely crushed. You can also place them in a baggie and crush them with a rolling pin or wooden mallet.

Step 3: Make the Pretzel Crust

Combine the crushed pretzels, brown sugar, flour, and vanilla in a medium bowl. Then, add the melted butter and mix. Press the pretzel mixture evenly into the prepared baking dish, reserving ½ cup of the mixture for topping. Bake for 10 minutes. Then remove the crust and let it cool.

Step 4: Make the Blueberry Topping

Combine the blueberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until the blueberries burst and the mixture begins to thicken. Set aside to cool.

Step 5: Make the Cream Cheese Mixture

Beat the cream cheese in a medium bowl for 2 to 3 minutes with an electric mixture until light and fluffy. Then, add powdered sugar and beat until combined. Finally, mix in the Cool Whip until just combined.

Step 6: Layer

Spread the cream cheese mixture evenly over the cooled pretzel crust. Then, spoon the blueberry pie filling over the cream cheese mixture. Finally, spoon the homemade blueberry topping over the pie filling and sprinkled with the reserved pretzel mixture.

Step 7: Chill

Cover with foil or plastic wrap and chill for 4 hours to overnight. Enjoy!

Recipe Tips

• Be sure both your crust and your blueberry filling are fully cooled before layering the pretzel salad. You don’t want the cream cheese mixture to melt.
• Stir continuously when making the blueberry filling to prevent sticking or burning.
• You can chill this recipe for 4 hours minimum, but overnight makes it so much better.

Variations

• Use any fruit pie filling for this recipe.
• Use fruity Jello instead of pie filling for a classic pretzel salad.
• For extra berry goodness, fold fresh blueberries into the cream cheese mixture, as well.

How to Store Leftover Blueberry Pretzel Salad

Store this pretzel salad in the fridge covered for up to 4 days. Don’t freeze this salad, as the texture will be off.

Try This Delicious Blueberry Pretzel Salad Recipe Today

This blueberry pretzel salad is a berry-licious classic that’s as easy as it is delicious. It only takes a few minutes to make each of the layers. The only time-consuming part of the recipe is waiting for it to chill! From pool parties to summertime desserts and as part of a table of sweets for any gathering, this blueberry pretzel salad is always a great choice. Give it a try, and I know you’ll be making it all summer long!