Description
A no-bake, three-layer dessert featuring a crunchy pretzel crust, fluffy cream cheese filling, and sweet-tart blueberry topping. Perfect for summer gatherings, this dreamy salad combines salty, creamy, and fruity flavors in a visually stunning presentation.
Ingredients
2½ cups coarsely crushed pretzels
⅔ cup melted butter, unsalted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream (homemade or store-bought)
3 cups fresh blueberries
½ cup granulated sugar, for topping
2 tbsp cornstarch, for topping
1 tbsp lemon juice, for topping
Instructions
Crush pretzels using a food processor or rolling pin until a coarse mix of crumbs and larger pieces forms
Mix the crushed pretzels with melted butter until damp and clumpy
Press the pretzel mixture evenly into a 9×13-inch dish to form the crust
In a separate bowl, beat cream cheese until smooth
Gradually mix in powdered sugar and vanilla extract until fully combined
Fold in whipped cream to achieve a light and fluffy texture
Spread the cream cheese filling evenly over the cooled crust and refrigerate for at least 4 hours
Just before serving, combine blueberries, ½ cup sugar, cornstarch, and lemon juice in a saucepan
Cook over medium heat until the mixture thickens and just begins to bubble
Remove from heat and pour the blueberry topping over the chilled cream cheese layer
Chill for 15 minutes before returning the salad to the fridge to set
Notes
For a vegan/vegetarian version, use plant-based cream cheese and whipped topping
Swirl the blueberry topping with a spoon for a decorative look
Topping can be prepared in advance and stored in an airtight container for up to 3 days
- Prep Time: 25
- Cook Time: 10
- Category: Desserts & Sweets
- Method: No-Bake
- Cuisine: American