Blueberry Pretzel Salad

Blueberry Pretzel Salad a refreshing no-bake dessert with a salty pretzel crust, creamy cheesecake layer, and a vibrant blueberry topping, perfect for summer gatherings and potlucks.

Ingredients

2 cups pretzel crumbs (about 4 cups pretzels, crushed)

½ cup unsalted butter, melted

3 tablespoons granulated sugar

8 oz cream cheese, softened

1 cup granulated sugar, divided

2 cups heavy whipping cream

1 (8 oz) container frozen whipped topping, thawed (or 1 cup whipped cream)

2 tablespoons lemon juice

1 tablespoon vanilla extract

2 (6 oz) packages blueberry gelatin (Jell-O)

2 cups boiling water

2 cups cold water

2 cups fresh or frozen blueberries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C).

In a medium bowl, mix pretzel crumbs, melted butter, and 3 tablespoons sugar until combined. Press firmly into the bottom of a 9x13 inch baking dish.

Bake crust for 10 minutes, then remove and allow to cool completely.

In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy.

Add lemon juice and vanilla extract, mixing well.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream and whipped topping into the cream cheese mixture until well combined.

Spread the cream cheese layer evenly over the cooled pretzel crust.

In a large bowl, dissolve blueberry gelatin in boiling water. Stir in cold water, then add blueberries.

Let gelatin mixture cool slightly, then carefully pour over the cream cheese layer.

Refrigerate for at least 4 hours or until the gelatin is fully set.

Slice and serve chilled.

Servings and timing

This recipe makes about 12 servings.
Prep time is roughly 20 minutes, with 10 minutes needed for baking the crust. The dessert requires about 4 hours to chill and set, so plan ahead to ensure it’s perfectly firm before serving.

Variations

I like experimenting with this recipe by swapping out the blueberry gelatin and fresh blueberries for other flavors, like strawberry or raspberry. Using different fruit can give the dessert a fresh twist. You can also try a chocolate or caramel drizzle on top for added indulgence. For a lighter version, I sometimes use low-fat cream cheese and whipped topping, though the texture changes slightly.

Storage/reheating

I store leftover Blueberry Pretzel Salad covered in the refrigerator, and it stays fresh for up to 3 days. Since it’s a cold dessert, I don’t recommend reheating it. Just keep it chilled until ready to enjoy again.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, I prefer fresh blueberries when they’re in season for the best flavor and texture, but frozen works well too—just thaw and drain them before using.

Can I make this dessert ahead of time?

Absolutely! I often prepare it the day before to allow enough chilling time so the layers set properly and flavors meld.

Is it possible to make this gluten-free?

Yes, by using gluten-free pretzels, you can easily make this recipe gluten-free without altering the other ingredients.

What can I substitute for the frozen whipped topping?

If I don’t have frozen whipped topping, I use an extra cup of whipped cream instead. Both work well for the creamy cheesecake layer.

Can I use a different fruit gelatin flavor?

Yes, you can swap the blueberry gelatin for other flavors like strawberry, cherry, or raspberry, and pair them with matching fresh or frozen fruit.

Conclusion

This Blueberry Pretzel Salad is one of my favorite easy, no-bake desserts that always gets compliments. The combination of salty, creamy, and fruity elements makes it a unique and refreshing treat. It’s perfect for any occasion where I want to impress without spending hours in the kitchen. I highly recommend giving it a try, especially during the warmer months when a cool dessert hits the spot.

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