Blueberry Pretzel Fluff- this dessert salad is ultra creamy with the crunch of sugared pretzels. With both blueberry pie filling and fresh blueberries, this creamy concoction is loaded with blueberry flavor.
How To Serve Blueberry Pretzel Fluff
This dessert salad obviously makes a great dessert but it also is a great addition to a BBQ or potluck and I love to serve it alongside burgers or grilled chicken.
If you love cool and creamy dessert salads, try this Snickers Caramel Apple Salad and Pineapple Pretzel Fluff.
How To Make
(More detailed instructions in recipe card below.)
- Make the sugared pretzels. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Stir together crushed pretzels, butter, granulated sugar, and brown sugar. Spread out on a baking sheet and bake 7 minutes. Let cool and then break into pieces.
- Beat together cream cheese and sugar with an electric mixer until fluffy. With mixer on low, beat in Cool Whip.
- Gently mix in blueberry pie filling and fresh blueberries.
- Refrigerate at least 2 hours.
- Before serving, mix half the pretzel mixture in and sprinkle the other half on top.
Recipe Tip
Don’t mix in the pretzels until just before serving because if done in advance, they will get soggy.
Variations
- Mix in 1 cup of mini marshmallows.
- Add chopped pecans to the pretzel mixture before baking.
- Mix in half a teaspoon of ground cinnamon.
Make Ahead and How To Store
The pretzel mixture can be made up to 3 days in advance. Store in a ziplock bag or airtight container.
The cream cheese/blueberry mixture can be made up to 36 hours in advance. Cover well with plastic wrap and refrigerate.
More Blueberry Recipes
- Blueberry Buttermilk Pie
- Blueberry Cinnamon Roll Bake
- Blueberry Fritters with Browned Butter Glaze
- Blueberry Cheesecake Icebox Cake
- Blueberry Cobbler
Blueberry Pretzel Fluff
Ingredients
- 1½ cups coarsely crushed pretzels
- ½ cup butter,, melted
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 8 ounces cream cheese,, softtened
- ¼ cup granulated sugar
- 3 cups Cool Whip
- 1 (21-ounce) can blueberry pie filling
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together first 4 ingredients.Spread out on parchment paper lined baking sheet.Bake for 7 minutes. Let cool and then break into pieces.
- In a large bowl, beat cream cheese and sugar with a hand-held electric mixer until fluffy.With mixer on low speed, beat in the Cool Whip.
- Using a rubber spatula, gently mix in the blueberry pie filling and fresh blueberries.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Just before serving, mix half of the pretzel mixture in and sprinkle the other half on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
