Sweet and Salty Blueberry Pretzel Salad (Print Version)

# Ingredients:

→ Pretzel Crust

01 - 2½ cups coarsely crushed pretzels
02 - ⅔ cup brown sugar
03 - 2 tablespoons all-purpose flour
04 - 2 teaspoons vanilla extract
05 - ¾ cup butter, melted

→ Cream Cheese Layer

06 - 8 ounces cream cheese, softened
07 - 1 cup powdered sugar
08 - 8 ounce container of Cool Whip

→ Blueberry Layers

09 - 21 ounce can blueberry pie filling
10 - 1½ cups fresh blueberries
11 - ¼ cup granulated sugar
12 - 1 tablespoon lemon juice
13 - 1 tablespoon cornstarch

# Instructions:

01 - Preheat your oven to 375°F. Lightly coat a 9×13 inch baking dish with non-stick cooking spray and set aside.
02 - Place pretzels in a food processor or a large zip-top bag and crush into small pieces (not too fine - you want some texture). In a large bowl, mix the crushed pretzels with brown sugar, flour, and vanilla. Pour in the melted butter and stir until everything is well combined and moistened.
03 - Reserve about ½ cup of the pretzel mixture for the topping. Press the remaining mixture into an even layer in your prepared baking dish. Bake for 10 minutes, then remove from the oven and set aside to cool completely.
04 - While the crust is baking, make your homemade blueberry topping. In a small saucepan, combine the fresh blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 5-7 minutes. Remove from heat and allow to cool completely.
05 - In a medium bowl, beat the softened cream cheese with an electric mixer for 2-3 minutes until smooth and fluffy. Add the powdered sugar and beat until well combined. Gently fold in the Cool Whip just until incorporated - don't overmix.
06 - Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over it, making sure to seal the edges (this prevents the blueberry topping from seeping through to the crust and making it soggy).
07 - Carefully spoon the canned blueberry pie filling in an even layer over the cream cheese layer. Then add dollops of your homemade blueberry topping on top, gently swirling it into the pie filling if desired.
08 - Sprinkle the reserved pretzel mixture over the blueberry layers. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to allow everything to set properly.
09 - When ready to serve, cut into squares and enjoy this sweet and salty dessert! Keep leftovers refrigerated.

# Notes:

01 - This dessert needs to chill for at least 4 hours before serving, so plan accordingly.
02 - The homemade blueberry topping adds fresh flavor, but you could use all pie filling if pressed for time.
03 - For the best texture, don't crush the pretzels too finely - you want some pieces for that signature crunch.

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