Blueberry Cream Cheese Dessert With Pretzel Crust Food

BLUEBERRY PRETZEL DESSERT

Steps:

• 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.

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST

Steps:

• Using a zip-loc bag and a rolling pin, crush pretzels. Add to a mixing bowl.
• Add sugar and melted butter, Mix. Set aside 1/2 C mixture for topping.
• Press the remaining pretzel mixture into a 13' x 9" dish.
• Using a stand mixer, beat whipped topping and cream cheese about 3 minutes.
• Add powdered sugar and vanilla.
• Spread one half of cream cheese mixture over pretzels in the dish.
• Top with the can of blueberry pie filling. Use the back of a spoon to gently spread it out.
• Top bluebarry mixture with the rest of the cream cheese mixture.
• Sprinkle with 1/2 C pretzel mixture.
• Refrigerate overnight.

PRETZEL DESSERT

Steps:

• In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9-inch pan.
• To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
• Pat into bottom of the pan.
• Chill for about 25-30 minutes (or until the crust is completely cold).
• After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
• In a bowl beat softened cream cheese with sugar until smooth and well combined.
• Add in half and half cream and the pudding mix; beat until well blended.
• Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
• Chill for 4 hours.
• Before serving spread the remaining can blueberry pie filling over the top.
• If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.