Blueberry Pretzel Salad

A layered dessert combining a crunchy salty pretzel crust, a smooth and creamy cream cheese filling, and a vibrant sweet blueberry topping. This classic Southern-style treat delivers the perfect balance of textures and flavors.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Chill Time (hours): 4

Total Time: 30

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $4

Equipment

9×13 baking dish
Mixing bowls
electric mixer
saucepan
spatula

Ingredients

2 1/2 cups crushed pretzels
3/4 cup unsalted butter (melted)
3 tbsp granulated sugar (for crust)
8 oz cream cheese (softened)
1 cup granulated sugar (for filling)
8 oz whipped topping
4 cups fresh blueberries
3/4 cup granulated sugar (for topping)
2 tbsp cornstarch
1/2 cup water

Instructions

Preheat oven to 350°F (175°C).
Mix crushed pretzels, melted butter, and sugar, then press into a 9x13-inch baking dish.
Bake for 10 minutes, then let cool completely.
Beat cream cheese and sugar until smooth, then fold in whipped topping.
Spread the cream mixture over the cooled crust, sealing to the edges. Chill for 30 minutes.
In a saucepan, cook 2 cups blueberries with sugar, cornstarch, and water until thickened.
Remove from heat and stir in remaining blueberries, then cool completely.
Pour cooled blueberry mixture over the cream layer.
Refrigerate for at least 4 hours before serving.

Notes

Allow each layer to cool completely before adding the next to prevent mixing. Spread the cream cheese layer fully to the edges to seal the crust and avoid sogginess. Chill for at least 4 hours before serving for best results.

Nutrition