Red, White, & Blue Pretzel Salad
Salty-sweet pretzel crust beneath tangy cream and sweet, berry jell-o. This dessert is a summer classic for a reason.
Ingredients
- 2 cups pretzel thins
- 10 tbsp butter
- ⅓ cup brown sugar
- 2 tsp vanilla extract
- 8 oz cool whip
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 package raspberry gelatin
- 1 ½ cups boiling water
- 1 ¼ cup blueberries
Instructions
- Preheat the oven to 350 °F.
- Crush the pretzel thins until a uniform, coarse crumb is reached.
- Melt the butter, the stir the crushed pretzels, brown sugar, and vanilla extract into the melted butter.
- Pack the pretzel mixture into the base of a 9 x 13 baking dish.
- Bake the pretzel crust for 10 minutes until carmelized.
- Allow the pretzel crust to cool completely.
- While the pretzel crust cools, whip together the cool whip, cream cheese, and sugar until smooth.
- Spread the cream layer evenly over the cooled pretzel crust.
- Sprinkle blueberries over the cream layer, lightly pressing them into the cream to keep them from rolling around.
- Allow the preztel and cream layers to cool in the refigerator while the gelatin layer is prepared.
- Pour the raspberry gelatin powder into a heat-safe bowl, and top with the boiling water. Whisk until the gelatin has dissolved completely.
- Allow the gelatin liquid to cool to room temperature, about 1 hour.
- Slowly pour the raspberry gelatin over the cream layer, taking care to keep the layers separate.
- Cover, then chill in the refrigerator at least 4 hours, or overnight.
- Slice into squares and serve.