Description
Blueberry pretzel salad brings nostalgic Southern comfort to dessert tables with its perfect balance of salty, sweet, and creamy layers. Cool cream cheese filling and fresh blueberry topping create a delightful contrast against the crunchy pretzel crust that makes you crave each refreshing bite.
Ingredients
Scale
Pretzel Crust:
- 2 ½ cups (590 ml) coarsely crushed pretzels
- ¾ cup (170 g) butter, melted
- ⅔ cup (130 g) brown sugar
- 2 tablespoons (15 g) all-purpose flour
- 2 teaspoons (10 ml) vanilla extract
Blueberry Components:
- 1 ½ cups (225 g) fresh blueberries
- 21 ounces (595 g) blueberry pie filling
- ¼ cup (50 g) sugar
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) cornstarch
Cream Cheese Layer:
- 8 ounces (225 g) cream cheese, softened
- 8 ounces (225 g) Cool Whip
- 1 cup (120 g) powdered sugar
Instructions
- Craft a delectable pretzel foundation by pulverizing crisp pretzels into fine fragments using a food processor or rolling pin method.
- Integrate crushed pretzels with brown sugar, flour, and fragrant vanilla extract in a spacious mixing vessel.
- Incorporate melted butter into the pretzel mixture, ensuring thorough incorporation and consistent texture.
- Gently distribute the pretzel blend across a greased 9×13-inch baking vessel, setting aside a modest portion for garnishing.
- Roast the pretzel base in a preheated 375°F oven for 10 minutes, allowing it to cool completely after baking.
- Create a vibrant blueberry compote by combining fresh blueberries, sugar, zesty lemon juice, and cornstarch in a compact saucepan.
- Simmer the blueberry mixture over medium heat, encouraging the berries to burst and the sauce to thicken naturally.
- Remove the blueberry reduction from heat and permit complete cooling.
- Whip cream cheese until silky smooth using an electric mixer, creating a luxurious base.
- Fold powdered sugar into the cream cheese, ensuring a uniform, creamy consistency.
- Gently incorporate Cool Whip into the cream cheese mixture, maintaining a light, airy texture.
- Carefully spread the cream cheese layer across the cooled pretzel foundation.
- Lavish the surface with blueberry pie filling and homemade blueberry compote.
- Sprinkle reserved pretzel crumbs atop the dessert for an added crisp dimension.
- Refrigerate the assembled dessert for a minimum of 4 hours, allowing flavors to harmonize and meld together.
Notes
- Chill Time Matters: Refrigerate for at least 4 hours or overnight to let the flavors blend and the layers set perfectly.
- Pretzel Precision: Crush pretzels finely for a consistent, crunchy base that provides delightful texture throughout the dessert.
- Temperature Tips: Cool each layer completely before assembling to prevent soggy crust and ensure clean, distinct layers.
- Creativity Boost: Customize the dessert by using fresh or frozen blueberries, adjusting sweetness to your taste preference.
- Make-Ahead Magic: This dessert can be prepared a day in advance, making it perfect for potlucks, parties, or stress-free entertaining.
- Serving Suggestion: Slice chilled and serve cold for the best taste and most stable presentation.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg