Wild Blueberry Pretzel Salad
Recipe by Jen Bates for Wyman’s
- 20 oz (550g) Wyman’s Wild Blueberries
- 3 1⁄2 (160g) pretzels
- 3⁄4 cup butter, melted
- 3 tbsp sugar + 1 cup (198g) sugar
- 8 oz cream cheese, room temperature
- 2 packages Blueberry Pomegranate jello
- 2 cups boiling water
- 8 oz (225g) whipped topping, refrigerated
- Pinch of salt
Preheat oven to 400°F.
Crush pretzels, then mix with 3 tbsp sugar and melted butter. Press the pretzel mixture evenly into the bottom of a 9”x13” baking dish. Bake 8-10 minutes until pretzels just start to darken. Remove from the oven and allow to cool completely.
Beat the cream cheese and remaining cup of sugar until light and fluffy. Gently fold in whipped topping. Spread cream cheese mixture over cooled pretzel base. Ensure cream cheese mixture fully and evenly covers the pretzels and is spread all the way to the edge. This will prevent the pretzels from becoming soggy during the next step. Place tray in refrigerator while preparing final step.
Dissolve the jello in the 2 cups of boiling water, then stir in the frozen blueberries. Gently pour mixture on top of the pretzel/cream cheese layers and gently but quickly spread evenly. Return to refrigerator until jello is fully set, approximately 2 hours.
Can be served the same day or made the day before. Cut, serve and enjoy!