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Blueberry Pretzel Dessert Recipe

I received this recipe from my sister-in-law many years ago, and it's been requested by my daughter for her birthday more than 20 times!—Janet Akey, Presque Isle, Wisconsin

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Blueberry Pretzel Dessert Recipe

Prep: 20 min. + chilling

Yield: 12-15 Servings

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Ingredients

1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional whipped topping, optional

Directions

In a large bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. dish; set aside. In a large bowl, beat the cream cheese and confectioners' sugar until smooth.
Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 280 calories, 14 g fat (10 g saturated fat), 33 mg cholesterol, 247 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Blueberry Pretzel Dessert in Country Woman May/June 2004, p35