Blackberry Pretzel Dessert (Print-Friendly Version)
Sweet and salty layers of pretzel crust, creamy filling, and blackberry topping.
# What You’ll Need to Make This:
→ Pretzel Crust
01 -
2 ½ cups coarsely crushed pretzels
02 -
⅔ cup brown sugar
03 -
2 tablespoons all-purpose flour
04 -
2 teaspoons vanilla extract
05 -
¾ cup butter, melted
→ Blackberry Topping
06 -
3 cups fresh blackberries
07 -
¼ cup granulated sugar
08 -
1 tablespoon lemon juice
09 -
1 tablespoon cornstarch
→ Cream Cheese Mixture
10 -
8 ounces cream cheese, room temperature
11 -
8 ounces extra creamy cool whip
12 -
1 cup powdered sugar
# How to Prepare:
01 -
Preheat the oven to 375° and lightly spray a 9x13 baking dish with non-stick cooking spray.
02 -
Using a food processor or a large baggie, crush pretzels into small pieces. In a large bowl, combine coarsely crushed pretzels, brown sugar, flour, and vanilla. Melt butter and mix into the pretzel mixture until combined. Spread the pretzel mixture into the prepared baking dish, pressing it into an even layer and reserving ½ cup of the mixture for topping. Bake for 10 minutes, then remove and let cool completely.
03 -
In a medium saucepan, combine blackberries, sugar, lemon juice, and cornstarch. Stir over medium heat until the blackberries thicken. Remove from heat and let cool.
04 -
In a medium bowl, use an electric mixer to beat cream cheese for 2–3 minutes until light and fluffy. Add powdered sugar and beat until combined. Add the cool whip and mix just until combined.
05 -
Once the pretzel crust has cooled completely, spread the cream cheese mixture evenly over the pretzel layer. Spoon the cooled blackberry topping on top of the cream cheese mixture. Sprinkle the reserved pretzel mixture over the blackberry topping. Cover with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight.
# Extra Tips:
01 -
Nutritional values are approximate and can vary based on ingredient brands and preparations.