Blueberry Pretzel Dessert 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 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.

BLUEBERRY CREAM DESSERT WITH PRETZEL CRUST

Steps:

• Combine melted butter, pretzel crumbs and 2 Tbsp sugar in a small bowl.
• Press the pretzel mixture into the bottom of a greased 9x9 pan.
• Bake for 8 minutes in a preheated 400 degree oven.
• Remove pan from oven and set on a wire rack to cool.
• Meanwhile, combine blueberries, ¼ cup sugar and ¼ cup water in a saucepan.
• Slightly squish half of the berries with a potato masher and heat the pan on medium.
• Combine the remaining ¼ cup water with the cornstarch in a small bowl.
• When the sugar is dissolved and the mixture is bubbly, add the cornstarch mixture while stirring the blueberries.
• Continue to stir constantly while this mixture thickens.
• Remove from heat and let cool completely.
• When crust is cooled, beat together the cream cheese, lime juice and sweetened condensed milk.
• Pour the cream cheese mixture over the crust.
• Refrigerate for 20 minutes and then pour the topping over the filling.
• Let the dessert set up in the refrigerator for another hour or more before serving.
• The longer it stays in the fridge, the better it will hold it's shape when cut into squares and served.

BLACK CHERRY LAYERED PRETZEL DESSERT

Steps:

• HEAT oven to 375 degrees F. Pour cola in microwave-safe measuring cup or bowl. Let stand, stirring occasionally, while preparing crust. Combine crushed pretzels, sugar and butter until moistened. Press evenly in 8x8-inch baking pan. Bake 10 to 12 minutes or until lightly toasted. Cool completely.
• MICROWAVE cola on HIGH 2 minutes or until boiling. Pour over gelatin in medium bowl. Stir gently 2 to 3 minutes until gelatin is dissolved and foam disappears. Stir in black cherry topping. Chill 10 to 15 minutes or until just slightly thickened.
• MEASURE 1 1/4 cups whipped topping in small bowl. Add 1/2 cup gelatin mixture, stirring until evenly blended. Spread over cooled pretzel crust. Chill 10 minutes. Spoon remaining gelatin mixture over whipped topping layer. Chill 1 hour or until firm. Top with remaining 1 cup whipped topping.

CHERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish.
• Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
• Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.

RASPBERRY PRETZEL DESSERT

Steps:

• Melt margarine& mix together with sugar& pretzels.
• Press into 9x13 pan.
• Bake@ 350 for 10 minutes.
• Cool.
• Cream sugar and cream cheese together and stir in Cool Whip for the second layer.
• When blended, spread over cooled pretzel crust.
• Place in refrigerator until mixture is firm.
• Dissolve jello in boiling water and add raspberries.
• Chill.
• When jello starts to thicken, pour over cream cheese mixture.
• Chill overnight.
• Cut into squares and garnis with whipped cream and a fresh berry if available.

BLUEBERRY & PRETZEL COOKIES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl, and use a spatula to mix together. Add the blueberries, pretzel pieces and chocolate chunks, and mix again until everything is combined.
• Scoop golf-ball-sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each tray, so you'll have to bake in batches to make the total 20 cookies.) Can be frozen at this point - simply defrost in the fridge before baking. Bake for 18 mins, swapping the trays around halfway through.
• Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in a cookie jar for up to 1 week.

BERRY PRETZEL FLUFF DESSERT

Steps:

• In a large bowl, toss pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish. Refrigerate 30 minutes., In a large bowl, beat cream cheese, ricotta, confectioners' sugar, vanilla and grated lemon zest until smooth. In another bowl, beat heavy cream until stiff peaks form; fold into cream cheese mixture., Spread over pretzel layer. Refrigerate, covered, at least 4 hours. Just before serving, toss berries with apricot preserves if desired; sprinkle over top of dessert. If desired, top each serving with additional whipped cream and miniature pretzels.