Ingredients for the crust:
- 2 cups pretzels, crushed
- 2 Tbsp. granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Ingredients for the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz. container frozen whipped topping, thawed
Ingredients for the topping:
- 3 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 Tbsp. lemon juice
- 6 oz blueberry gelatin, big box
- 2 cups boiling water
Directions:
- FOR THE CRUST: Preheat the oven to 400 F and grease a 9-by-13-inch baking dish with nonstick spray. Set aside.
- In a medium bowl, combine the crushed pretzels and 2 tablespoons of sugar. Stir in the melted butter until thoroughly combined.
- Press pretzel mixture into prepared baking dish in an even layer. Bake until golden, 8 to 10 minutes. Remove from the oven and set aside to cool.
- FOR THE FILLING: In a clean bowl, beat together the cream cheese and powdered sugar until combined. Gently fold in the whipped topping. Spread mixture over cooled crust and then transfer to refrigerator to chill until set, about 1 hour.
- FOR THE TOPPING: In a saucepan, combine blueberries, sugar and lemon juice over medium heat. Cook, stirring often, until berries burst and mixture thickens a bit. Remove from heat and let cool.
- Once the cream cheese layer has set, combine blueberry gelatin and boiling water in a large bowl.
- Stir in cooked blueberry mixture and then gently pour over cream cheese layer.
- Chill until set, 2 to 3 hours or overnight.
