Blueberry Pretzel Salad from Farmwife Feeds a delicious spin on a classic, this version is made without Jello and uses fresh blueberries. #salad #creamcheese #recipe #blueberry #blueberries
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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
  • 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!