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

Steps

1. Preheat oven to 400 degrees.
2. 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.
3. 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.