Blueberry Pretzel Salad
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Blueberry Pretzel Salad! I love that sweetened blueberries, cream cheese, whipped topping and pretzels can be a salad. What a wonderful world we live in!
The layers in this salad make me happy individually but together make me feel like that cartoon dog from when I was a kid. You know the one that would eat something, float up in the air and then slowly float down with a dreamy look on his face………
SNUFFLES!
I had to Google it to remember his name, but exactly like Snuffles the dog! I have been on a sweet and salty kick so this fits right in! I’ve been eating Chips Ahoy cookies and Sour Cream and Cheese potato chips together recently – weird but true. Don’t knock it till you try it!
Blueberry Pretzel Salad
So this is a spin on Strawberry Pretzel Salad, which is always a huge hit at pitch-in’s and family dinners. This version doesn’t use Jello or frozen fruit but I think you could totally make it that way!
And again I have to re-iterate that when you can have this much sugar and sweet goodness at the beginning of the line of a pitch-in because it’s called a salad and not a dessert make this an amazing time to be alive!
Blueberry Pretzel Salad
Ingredients
Blueberry Layer
- 3 pints fresh blueberries
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon lemon juice
- 3 Tablespoons corn starch
- 3 Tablespoons water
Pretzel Layer
- 2 cups crushed pretzels
- ¾ cup melted butter
- 3 Tablespoons sugar
Cream Cheese Layer
- 8 ounce package cream cheese room tempreture
- 8 ounce container Cool Whip
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Blueberry Layer
- Combine blueberries, sugar, lemon juice and vanilla in a saucepan - cook over medium heat, stirring until comes to slow boil. Boil for 2-3 minutes
- Combine corn starch and water throughly, after blueberries have boiled remove from heat and slowly drizzle in while stirring the corn starch mixture. Set aside to cool
- Can be made ahead of time and stored in refrigerator
Pretzel Layer
- Crush 2 cups of pretzels, stir in melted butter and sugar
- Press mixture into a 9x13 dish, bake for 8-10 minutes in a 350° pre-heated oven
- Allow to cool completely before assembling
Cream Cheese Layer
- With electirc mixer combine cream cheese and powdered sugar until fluffy
- Fold in Cool Whip
Assembly
- Carefully spread the Cream Cheese Layer on top of the pretzel crust once it has cooled - be sure to get all the way up to the edges of the pan!
- Spread cooled blueberry mixture on top of chream cheese layer
- Store in refrigerator until time to serve - great dish to make ahead as the colder the better!
Nutrition values are estimates, for exact values consult a nutritionist.
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This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I made this dessert for Memorial Day cookout and it was excellent; got great reviews. I made it exactly as listed HOWEVER I doubled the pretzel layer ingredients because I didn’t think it looked like enough and my own personal opinion is the pretzel layer is awesome!
Takes a little extra time to make it but is well worth the effort! Delicious!