Description
Blueberry Pretzel Salad is a refreshing no-bake summer dessert that perfectly balances sweet and salty flavors. With its crunchy pretzel crust, creamy filling, and vibrant blueberries, this dish is a crowd-pleaser at any gathering. Quick to prepare and made with simple ingredients, it’s ideal for hot weather and family celebrations. Impress your guests with this delightful treat that requires minimal effort but offers maximum flavor!
Ingredients
Scale
- 2 cups mini pretzels
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar (divided)
- 8 oz cream cheese, softened
- 8 oz Cool Whip
- 2 cups fresh blueberries
- 1 can (21 oz) blueberry pie filling
Instructions
- Preheat your oven to 350°F (175°C). Crush the mini pretzels in a medium bowl, then mix with melted butter and 1/4 cup sugar. Press firmly into the bottom of a greased 9×13 inch baking dish to form the crust.
- In another bowl, beat together softened cream cheese and remaining sugar until smooth. Gently fold in the Cool Whip until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Spoon blueberry pie filling on top of the cream cheese layer, then add fresh blueberries for garnish.
- Cover with plastic wrap or aluminum foil and refrigerate for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg