Description
A delightful no-bake summer dessert featuring a crunchy pretzel crust, creamy cheese layer, and a vibrant blueberry topping.
Ingredients
Scale
- 2½ cups coarsely crushed pretzels
- ⅔ cup brown sugar
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- ¾ cup butter, melted
- 1½ cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 8 oz cream cheese
- 1 cup powdered sugar
- 8 oz cool whip
- 21 oz blueberry pie filling
Instructions
- Preheat the oven to 375°F (190°C) and grease your 9×13 baking dish.
- Combine pretzels, brown sugar, flour, vanilla extract, and melted butter in a large bowl and mix until crumbly.
- Press the mixture firmly into the bottom of the baking dish, reserving ½ cup for topping.
- Bake for 10 minutes, then remove and let cool completely.
- In a medium saucepan, combine blueberries, sugar, lemon juice, and cornstarch and cook until thickened, about 5-7 minutes.
- Beat cream cheese in a mixing bowl until smooth, then gradually add powdered sugar.
- Fold in cool whip until just incorporated.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Spoon the blueberry pie filling on top, followed by the blueberry topping.
- Sprinkle the reserved pretzel mixture over the top and chill in the refrigerator for at least 4 hours.
Notes
Make-ahead: This dessert keeps beautifully in the fridge for advance preparation. Consider experimenting with other berries or toppings for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg