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Blueberry Pretzel Salad

Blueberry Pretzel Salad

the best Blueberry Pretzel Salad with a buttery pretzel crust, creamy cheesecake filling, fresh blueberries, and berry gelatin. Easy make-ahead dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Pretzel Crust
  • 2 cups crushed pretzels
  • ¾ cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • Cream Cheese Layer
  • 8 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce container whipped topping, thawed
  • Blueberry Layer
  • 2 3-ounce packages berry or blueberry gelatin
  • 2 cups boiling water
  • 3 cups fresh blueberries

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Combine the crushed pretzels, melted butter, and sugar in a bowl until evenly coated.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
  4. Bake for 10 minutes, then let the crust cool completely.
  5. Beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
  6. Fold in the whipped topping until fully combined.
  7. Spread the cream cheese mixture evenly over the cooled crust, making sure to seal it all the way to the edges of the dish.
  8. Dissolve the gelatin in the boiling water and allow it to cool until slightly thickened but not set.
  9. Arrange the fresh blueberries evenly over the cream cheese layer.
  10. Slowly pour the cooled gelatin over the blueberries.
  11. Refrigerate for at least 4 hours, or until completely set.
  12. Slice into squares and serve chilled.

Notes

  • Cool the pretzel crust completely before adding the filling.
  • Seal the cream cheese layer to keep the crust crisp.
  • Let the gelatin cool before pouring it over the filling.
  • Fresh blueberries provide the best texture and flavor.
  • Chill overnight for cleaner slices.