Blueberry Cream Dessert With Pretzel Crust Recipes

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.

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.

Steps:

• Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
• Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
• Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
• Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.

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.

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.,