Blueberry Cream Cheese Dessert With Pretzel Crust Recipes

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CHERRY PRETZEL DESSERT



Cherry Pretzel Dessert image

I love this pretzel dessert. My aunt makes it every year at Thanksgiving and Christmas. It works great with strawberry and blueberry pie filling as well.

Provided by Bridgett Neto

Categories     Desserts     Pies     Slab Pie Recipes

Time 55m

Yield 30

Number Of Ingredients 7

2 cups crushed pretzels
½ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (21 ounce) can cherry pie filling

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.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 18.2 g, Cholesterol 16.3 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 6.1 g, Sodium 146.6 mg, Sugar 7.9 g

BLUEBERRY CREAM DESSERT



Blueberry Cream Dessert image

This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 can (21 ounces) blueberry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

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.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CREAM CHEESE DESSERT WITH PRETZEL CRUST



Blueberry Cream Cheese Dessert With Pretzel Crust image

Originally from Taste of Home but changed by me. I love blueberries so I added them to this dessert. Simply delicious! And the pretzel crust and topping is salty and sweet. The cooking time is chilling time in the refrigerator.

Provided by pamela t.

Categories     Dessert

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups pretzels, crushed
3/4 cup white sugar
3/4 cup butter, melted
22 ounces whipped topping
1 teaspoon vanilla
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (21 ounce) can blueberry pie filling

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.

Nutrition Facts : Calories 630.8, Fat 31.4, SaturatedFat 19.2, Cholesterol 93.1, Sodium 728.2, Carbohydrate 82, Fiber 2.4, Sugar 46.5, Protein 7.4

BLUEBERRY PRETZEL DESSERT



Blueberry Pretzel Dessert image

I received this recipe from my sister-in-law many years ago, and it's been requested by my daughter for her birthday more than 20 times!-Janet Akey, Presque Isle, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 280 calories, Fat 14g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY CREAM DESSERT WITH PRETZEL CRUST



Blueberry Cream Dessert with Pretzel Crust image

I am doing the happy dance this month because it's Blueberry Season here in Florida! There is always something wonderful in season in this sunny paradise, but I have to admit to being partial to berries, especially BLUEberries. I could eat them morning, noon and night and when they are in season, I actually do. Starting with muffins or pancakes, moving on to salads or wraps and ending with desserts, I manage to sneak a lot of blueberries into our diet. I love Fresh From Florida produce!Because the temperature has actually been in the mid-80s, I have been turning on my oven less and less. My family was hankering for a pie, but I wanted something lighter. For this Blueberry Cream Dessert, the oven was on just to make the pretzel crust. Usually, I would make a graham cracker crust for such a dessert, but I had inadvertently picked up a bag of unsalted pretzels from the store. Have you seen unsalted pretzels? They are considered an abomination in my house bordering on sacrilege. The bag would have sat in my cupboard, uneaten, for the rest of eternity had I not offered them up as a dessert crust. Because I love Florida produce so much, I added some Key Lime juice to the filling. Blueberries and limes are such a lovely combination, especially when they are both locally grown. The sweet of the berries gets a little zing from the limes. All in all, this dessert was heavenly. Everyone loved it and sadly, it was gone faster than anyone liked. I had to tell a few sad kids that their sibling had eaten the last piece.

Provided by Viki B

Categories     dessert

Number Of Ingredients 10

Crust:
2 cups crushed pretzels (if using the no-salt variety, add ½ tsp salt)
2 Tbsp sugar
Topping:
12 oz blueberries
2 Tbsp cornstarch
Filling:
8oz cream cheese
2 tsp key lime juice
1 14oz can sweetened condensed milk

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.

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)



Fluffy Blueberry Cream Cheese Dessert (No-Bake) image

This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
4 tablespoons sugar (1/4 cup)
1/2 teaspoon cinnamon
1/2 cup melted butter or 1/2 cup margarine
2 (540 ml) cans blueberry pie filling (two 19-ounces cans will work fine)
1 (8 ounce) package cream cheese, softened
1/3-1/2 cup sugar
1 cup half-and-half cream (or use milk)
1 (3 ounce) package instant lemon pudding mix
0.5 (8 ounce) container cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

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.

Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5

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