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.

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.

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.

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.