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Blueberry Pretzel Dessert Recipe

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12-15 Servings
Prep: 20 min. + chilling

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.

Nutrition 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.

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