Description
A delightful no-bake dessert combining sweet blueberries with a creamy cheese layer and a crunchy pretzel crust.
Ingredients
Scale
- 2 cups pretzels, crushed
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping, thawed
- 2 cups fresh blueberries
- 1 cup blueberry pie filling
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Press the mixture into the bottom of a 9×13 inch baking dish.
- Bake for 10 minutes, then allow to cool.
- In another bowl, beat together cream cheese and powdered sugar until smooth. Fold in whipped topping until well combined.
- Spread the cream cheese mixture over the cooled pretzel crust.
- In a small saucepan, combine blueberry pie filling and water. Heat until bubbly.
- Pour the blueberry mixture over the cream cheese layer.
- Refrigerate for several hours or overnight before serving.
Notes
This dessert tastes even better when made a day in advance. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg