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.
Tried this recipe?Mention @farmwifefeeds or tag #farmwifefeeds!