Blueberry Pretzel Salad
Creamy and tart old fashioned blueberry pretzel salad recipe made with cream cheese, cool whip and a homemade pretzel crumb topping.
Servings: 16
Ingredients
- 1 ½ cups crushed mini pretzel twists
- ¾ cup brown sugar
- ½ cup butter melted
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 3 cups cool whip
- 21 oz blueberry pie filling
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350ºF.
- Add the pretzel, brown sugar and melted butter to a bowl and mix to combine.
- Press the mixture into the bottom of a 9×13 inch baking dish.
- Bake in preheated oven for 10 minutes.
- Remove from the oven and allow to cool completely.
- Break the pretzel crust into small pieces. Set aside.
- Add the cream cheese, vanilla and granulated sugar to a bowl and beat until smooth.
- Gently fold in Cool Whip.
- Add the blueberry filing, pretzel mixture and fresh blueberries and fold to combine.
- Refrigerate for minimum one hour before serving.
Nutrition
Calories: 261kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 109mg | Fiber: 1g | Sugar: 31g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg