Wild Blueberry Pretzel Salad
Description
Is it salad or dessert? Does it matter? It's deliciously prepared with a layer of pretzels, a creamy filling and topped with a blueberry Jello mixture.
Ingredients
20 oz. frozen blueberries (Wyman's Fresh Frozen Wild Blueberries, if possible)
3 1⁄2 c. pretzels (Snyder's of Hanover Snaps Pretzels, if possible)
3⁄4 c. salted sweet cream butter, melted
3 T. + 1 c. granulated sugar
8 oz. cream cheese, at room temperature
2 packages Blueberry Pomegranate jello, raspberry or any berry flavor
2 c. boiling water
8 oz. Cool Whip, refrigerated
pinch of fine sea salt
whole pretzels, for garnish, optional
Directions
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Preheat oven to 400 degrees.
Crush pretzels; mix pretzels with 3 T. sugar and the melted butter. Press pretzel mixture evenly into the bottom of a 9x13 baking dish. Bake 8-10 minutes until pretzels just start to darken. Remove from the oven; allow to cool completely.
Beat cream cheese and remaining sugar until light and fluffy; gently fold in Cool Whip; spread mixture over cooled pretzel base, ensuring cream cheese mixture fully covers pretzels and is spread to the edge which prevents the pretzels from becoming soggy.
Place dish in refrigerator while finishing.
Dissolve Jello in the boiling water; stir in the frozen blueberries; gently pour mixture on top of the pretzel and cream cheese layers, gently and quickly spreading evenly.
Place in refrigerator until Jello is fully set, about 2 hours.
Serve garnished with whole pretzels, if desired.