Blueberry Pretzel Salad is a delicious dessert that combines the salty crunch of pretzels with the sweet and tangy flavors of cream cheese and blueberries. This refreshing dessert is perfect for summer BBQs, birthday parties, and holiday dinner parties.

This Blueberry Pretzel Salad is sure to be a crowd-pleaser, with its unique combination of flavors and textures. Cream cheese bars with blueberries and pretzels are easy to make and can be prepared ahead of time.

BLUEBERRY PRETZEL SALAD

This layered dessert is simple to make and is cold, refreshing, and perfect for summer. The crust is made with a combination of crushed pretzels, melted butter, and sugar, giving it a sweet and salty flavor that perfectly complements the creamy topping and fruity blueberry layer. The creamy layer is made with cream cheese, sugar, and whipped topping, which are combined to create a light and fluffy layer that is both tangy and sweet. The final layer is made with fresh blueberries, along with a little bit of sugar, cinnamon, lemon juice, and cornstarch to make a homemade blueberry pie filling.

Ingredients in Blueberry Pretzel Salad

FOR THE CRUST:

Pretzels: You will need 2 cups of pretzels to crush and make the crunchy, salty base of this delicious treat.

Butter: Add 1/2 cup (1 stick) of butter, melted, to bind the crust together and give it a nice rich flavor. I usually use unsalted butter in this recipe because the pretzels have so much salt already.

Sugar: Sweeten the crust slightly by using 1/2 cup of sugar.

FOR THE FILLING:

Cream cheese: For a tangy and creamy layer, you need one 8-oz package of cream cheese. Soften the cream cheese to room temperature before adding to the other ingredients.

Whipped topping: One 8-oz tub of whipped topping (Cool Whip) will make this layer smooth and fluffy.

Sugar: Adding 1/2 cup of sugar helps make the cream cheese nice and sweet.

FOR THE TOPPING:

Blueberries: You need 2 cups of frozen blueberries. Fresh blueberries work ok too, but frozen ones release more juice.

Sugar: Just a little bit of sugar will sweeten up the blueberries.

Cornstarch: A couple of tablespoons of cornstarch will help thicken up the blueberry layer.

Lemon juice: Lemon juice will provide a little flavor and liquid for the blueberry filling. You can use bottled lemon juice or you can squeeze a lemon (you’ll need about half of the juice from one lemon).

Cinnamon: This one might sound a little bit strange, but trust me, it’s amazing when paired with the tangy flavor of the blueberries.

Dessert with pretzel crust, cream layer, and blueberry filling.

How to make Blueberry Pretzel Salad

To make the crust:

Preheat your oven to 350⁰ F.

In a food processor, pulse the pretzels until roughly chopped. (You can also crush the pretzels with a rolling pin.)

Add the melted butter and sugar, and continue pulsing until all ingredients are combined into a chunky sand-like texture.

Pour the pretzel mixture into a baking dish and use the back of a spoon or spatula to press it into an even layer. Set aside.

To make the filling:

Mixing cream cheese, sugar and Cool Whip together.

Add the cream cheese, whipped topping, and ½ cup granulated sugar to a mixing bowl.

Whip together the ingredients using a whisk or hand mixer until combined.

Cover tightly and place into the fridge to chill for 30-60 minutes.

To make the topping:

Place the blueberries, ¼ cup granulated sugar, cornstarch, lemon juice, and cinnamon into a medium to large-sized sauce pot over medium-high heat.

Bring to a boil and cook for 3-5 minutes, stirring constantly.

Reduce the heat to medium/medium-low and allow the mixture to simmer for another 3-5 minutes, stirring frequently until thickened.

Remove from heat and allow to cool to room temperature.

To assemble:

Spread the chilled creamy filling mixture over the pretzel crust in an even layer.

Spoon the blueberry sauce over the creamy filling and spread evenly.

Cover and chill for 2-3 hours.

When you’re ready to serve, arrange additional pretzels over top of the dish, if desired, then slice into squares.

Blueberry Pretzel Salad

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Blueberry Pretzel Salad

Prep Time: 30

Cook Time: 10

Chill Time: 3

Servings: servings

Calories: 195kcal

Author: Jessica & Nellie

Ingredients

For the crust:

2 cups pretzel twists
1 stick unsalted butter melted
½ cup granulated sugar

For the filling:

1 block 8 ounces cream cheese, softened
1 tub 8 ounces whipped topping (Cool Whip), thawed
½ cup granulated sugar

For the topping:

2 cups blueberries frozen work best
¼ cup granulated white sugar
2 tablespoons cornstarch
2 tablespoons lemon juice about ½ lemon
1 teaspoon ground cinnamon

Instructions

To make the crust:

Preheat your oven to 350⁰ F.
In a food processor, pulse the pretzels until roughly chopped.
Add the melted butter and sugar, and continue pulsing until all ingredients are combined into a chunky sand-like texture.
Pour the pretzel mixture into a baking dish and use the back of a spoon or spatula to press it into an even layer. Set aside.

To make the filling:

Add the cream cheese, whipped topping, and ½ cup granulated sugar to a mixing bowl.
Whip together the ingredients using a whisk or hand mixer until combined.
Cover tightly and place into the fridge to chill for 30-60 minutes.

To make the topping:

Place the blueberries, ¼ cup granulated sugar, cornstarch, lemon juice, and cinnamon into a medium to large-sized sauce pot over medium-high heat.
Bring to a boil and cook for 3-5 minutes, stirring constantly.
Reduce the heat to medium/medium-low and allow the mixture to simmer for another 3-5 minutes, stirring frequently until thickened.
Remove from heat and allow to cool to room temperature.

To assemble:

Spread the chilled creamy filling mixture over the pretzel crust in an even layer.
Spoon the blueberry sauce over the creamy filling and spread evenly.
Cover and chill for 2-3 hours.
When you’re ready to serve, arrange additional pretzels over top of the dish, if desired, then slice into squares.

Nutrition

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WHY YOU’LL LOVE THIS BLUEBERRY DESSERT RECIPE

So Versatile! You can easily customize this recipe to suit your taste preferences by adjusting the amount of sugar or using a different type of berry for the final layer.
Great for any occasion. Whether you are hosting a party or just looking for a sweet treat to enjoy with your family, these bars are sure to be a hit. They are also great for bringing to potlucks or other events because they are easy to transport and serve.
Easy to make. With just a few simple ingredients and some basic kitchen tools, you can have a delicious dessert ready in no time. The pretzel crust adds a unique twist to the traditional blueberry and cream cheese combination, making this recipe both fun and delicious.

How to store Blueberry Pretzel Salad

This dish will last up to 3 days in the fridge when stored tightly covered. Keep in mind that if you garnish the top with pretzels as shown in the photos, the garnish may become soggy after refrigerating.

HOW CAN I PREVENT MY PRETZEL CRUST FROM FALLING APART?

To prevent the pretzel crust from falling apart, make sure to press it firmly into the bottom of the pan. Also, make sure the crust is completely cooled before adding the cream cheese mixture on top.

TIPS FOR ENSURING THE BEST TEXTURE AND FLAVOR IN PRETZEL SALAD?

To ensure the best texture and flavor in strawberry pretzel salad dessert bars, use frozen blueberries. The frozen blueberries will release more juice, which will help to set the top layer. Make sure that the cream layer is chilled completely before adding the blueberry layer and also make sure that the blueberry filling is completely cooled before layering on top of the cream layer. Lastly, it is important to let the dessert bars chill in the refrigerator for at least 2-3 hours, or until completely set, before serving.

BLUEBERRY PRETZEL SALAD

📫 Save this recipe! Send it to your email! 📩

BLUEBERRY PRETZEL SALAD

Ingredients in Blueberry Pretzel Salad

How to make Blueberry Pretzel Salad