Blueberry Salad Dessert
A fun and delicious twist on the classic strawberry pretzel salad. So delicious with blueberries instead of strawberries!
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Servings: 15 servings
Calories: 270Kcal
Ingredients
- 2 cups pretzels crushed (measure crushed pretzels)
- ¾ cups butter melted
- 3 Tablespoons sugar
- 8 oz cream cheese
- 8 oz Cool Whip
- 1 box Blueberry jello The large box - 6 oz
- ¾ cup sugar
- 2 ½ cups water
- 16 oz fresh blueberries
Instructions
- Preheat oven to 350 degrees
- Crush pretzels into small pieces. You don't want to crush too fine. Below shows a closeup of the baked crust, showing the varying sizes of the crushed pretzels. It's OK to have some small pretzel pieces.
- In a 9x13 baking dish, spread evenly and press down the crushed pretzel mixture to make a crust.
- Bake 8 minutes, remove from oven and let cool.
- Whip cream cheese with ¾ cup sugar. Stir in Cool Whip.
- Spread the cream cheese and cool whip mixture on the cooled pretzel mixture.
- Make jello according to package directions. Place in refrigerator and watch for the jello to partially set. You are looking for it to be cool and a thick liquid.
- Place blueberries on the whipped cream/cream cheese layer. They won't totally cover, you just want them to be evenly spaced.
- Gently pour cooled jello on this layer.
- Refrigerate until firm and set.
- Optional garnish is some leftover whipped cream, blueberries and a pretzel.
Nutrition Disclaimer
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.
Nutrition
Serving: 1g | Calories: 270Kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 295mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg