• Preheat the oven to 375° and lightly spray a 9x13 baking dish with a non-stick cooking spray.

Pretzel Crust

• Using a food processor or a large baggie, add pretzels and crush into small pieces.
• In a large bow add coarsely crushed pretzels, brown sugar, flour, and vanilla. Stir.
• Melt butter and add to the pretzel mixture. Stir to combine.
• Spread the pretzel mixture into the prepared baking dish.
• Press into an even layer, reserving ½ cup of the pretzel mixture to use for the topping.
• Bake for 10 minutes then remove and let cool completely.

Cream Cheese Mixture

• In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes until light and fluffy.
• Add powdered sugar and beat until combined.
• Next, add the cool whip and mix just until combined.
• Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over the pretzel crust.
• Spread the blueberry filling on top of the cream cheese mixture.
• Add the fresh berries over the pie filling.
• Sprinkle reserved pretzel mixture on top.
• Cover with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight.