Blueberry Salad (I’d call it dessert!)

A fun and delicious twist on strawberry pretzel salad.  So delicious with blueberries instead of strawberries!


  • 2 cups crushed pretzels
  • 3/4 cups butter, melted
  • 3 TBLS sugar
  • 8 oz Neufchatel cheese (light a cream cheese)
  • 1 large package Mixed Berry Jello (about 6 oz and it's blue)
  • 3/4 cup sugar
  • 2 1/2 cups water
  • 16 oz fresh blueberries

For the whipped cream

  • 2 cups heavy cream
  • 4 TBSP confectioner's super (icing sugar)
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees
  2. For best whipped cream results, your bowl and beaters should be very cold. Place in freezer or fridge for a few minutes.
  3. Crush pretzels and mix in melted butter and 3 TBLS sugar.
  4. In a 9x13 baking dish, spread evenly and press down the crushed pretzel mixture.
  5. Bake 8 minutes, remove from oven and let cool.
  6. Make whipped cream by adding all whipped cream ingredients and whipping until it is at the soft peak stage.
  7. (optional - retain some whipped cream for garnish - 1/4 cup)
  8. Add the 8oz Neufachel cream which has been cut into small pieces. Cut into small pieces so you don't have to over whip the whipped cream when you are combining the ingredients.
  9. Mix in the 3/4 cup sugar into the whipped cream cheese/whipped cream mixture.
  10. Spread the whipped cream & Neufchatel cheese mixture on the cooled crackers.
  11. Bring 2 1/2 cups water to boil. Dissolve Jello in water.
  12. Place in refrigerator and watch for the jello to partially set. You are looking for it to be cool and a thick liquid.
  13. Place blueberries on the whipped cream/Neufchatel layer. They won't totally cover, you just want them to be evenly spaced.
  14. Gently pour cooled, barely liquid jello on this layer.
  15. Refrigerate until firm and set.
  16. Optional garnish is some leftover whipped cream, blueberries and a pretzel.


Modified recipe from Mom on timeout