Blueberry Pretzel Salad is an easy but delicious salad perfect for holidays or summer get togethers! You’ll absolutely love the flavor combos and so will everyone else who eats it!
This mix of tangy blueberries, creamy layers, and a crunchy pretzel base is out of this world!
I know what you’re thinking but I’m serious! I love this salad! Or maybe I should call it a dessert… ah whatever! It’s delicious!
This blueberry Jello pretzel dessert or side dish, which has a combo of sweet and salty with blueberries and cheese. It’s a match made in heaven!
It’s got a crunchy pretzel base, smooth cream cheese layer, and soft, jelly-like top. So all the best textures in one!
And serve it for anything! Summer potluck or a special holiday meal? This salad fits right in!
Feel free to swap out blueberries for your favorite fruits. Totally customizable!
From kids to adults, this blueberry pretzel Jello salad is sure to win over the whole family! A family favorite crowd pleaser kind of dessert!
What Ingredients Are in Blueberry Pretzel Salad?
This blueberry Jello salad recipe is perfect for special occasions or late night snacking (guilty!)
Here’s what you’ll need to grab from the grocery store:
- Berry Blue Jello: Vibrant blue colors and sweet berry flavor.
- Frozen Blueberries: Fresh, tangy taste! You can also use fresh blueberries.
- Cream Cheese: Ahhh. The creamy layer! Don’t user flavored cream cheese.
- White Sugar & Brown Sugar: So sweet! So yummy!
- Cool Whip: For the cream cheese topping.
- Pretzels: Crushed for a crunchy, salty base.
- Butter: Melted butter helps bind the pretzel base together.
- For the best texture, let the package cream cheese soften to room temperature before mixing.
- Let the frozen whole blueberries thaw and drain so they don’t release too much liquid in the salad.
How to Make Blueberry Pretzel Salad
Summer potlucks get ready! This layered blueberry Jello salad is going to be one of your favorite desserts!
- Dissolve the blueberry jello in hot water and let it cool. This is the gelatin mixture.
- Mix crushed pretzels with melted butter and brown sugar, then bake to a crispy texture.
- Blend the cream cheese with sugar and fold in Cool Whip, then spread it over the cooled pretzel base.
- Evenly distribute fresh berries over the cream cheese layer.
- Carefully pour the cooled Jello mixture over the blueberries to form the top layer.
- Pour the Jello mixture gently so you keep the distinct layers in the salad.
- Cold water won’t mix properly! Make sure your cups of water are boiling.
Is Blueberry Pretzel Salad a Dessert or a Side Dish?
This delicious recipe can be used as either a dessert or a side dish!
It’s sweet enough to be a dessert but also makes a perfect side dish for holiday meals like Thanksgiving dinner or Christmas dinner.
Though I wouldn’t exactly call it a salad if you think of baby greens when you think of salad.
But its got a unique combination of flavors and textures so it fits well in either category.
Can You Make Blueberry Pretzel Salad Ahead of Time?
This blueberry congealed salad is an excellent make-ahead dish.
You can prepare it a day in advance.
That makes it perfect for gatherings where you want to minimize last-minute prep.
Which means basically every holiday party!
Just cover it with plastic wrap and keep it in the refrigerator.
I also LOVE using this salad for baby reveal parties or baby showers for a boy.
It’s already blue so I don’t need to add any food coloring. And it tastes so good too! So wins all around!
How to Store Blueberry Pretzel Salad
To store Blueberry Pretzel Salad, cover it with plastic wrap or place it in an airtight container and refrigerate.
It stays fresh and delicious for up to three days.
So it’s also great for meal prep! Get all the kids desserts prepped for school for the week?
This salad is so good they totally don’t mind eating it again and again for lunch! Neither do I actually!
Can You Freeze Blueberry Pretzel Salad?
No, I don’t recommend freezing the cut blueberry salad at all.
The texture of the cream cheese layer and the gelatin might change.
Frozen and then thawed it becomes…kinda grainy? Not sure the best way to describe that.
Either way, you’ll lose the contrast that makes this dish special.
For best results, enjoy it fresh or store it in the refrigerator.
Is Blueberry Pretzel Salad Gluten-Free?
This recipe, as is, contains gluten due to the pretzels.
However, you can easily make it gluten-free by using gluten-free pretzels.
All the other ingredients are naturally gluten-free. Yay!
So it is pretty easy to change it up for those with dietary restrictions.
Of course, this is definitely still a dessert. I wouldn’t put these kind of recipes in the healthy recipes section.
But it’s can still be gluten free! So that’s a good thing!
Can I Use Other Fruits in Blueberry Pretzel Salad?
You can absolutely use other fruits in this salad! Feel free to get creative!
Swap blueberries with other fruits like strawberries or raspberries.
You can also experiment with different Jello flavors like grape gelatin, cherry gelatin or blackberry jello to match your chosen fruit.
You can totally find your own perfect recipe combo!
What to Serve with Blueberry Pretzel Salad
This salad can be served with all sorts of things! Serve it alongside savory dishes at a summer potluck or as a light dessert after a holiday meal.
It pairs well with grilled meats, fresh salads, or as a standalone treat for a sweet end to your meal.
Here are a couple of dessert recipes you can add to your dessert table with this Jello salad:
- Caramel Pecan Monkey Bread
- Raspberry Almond Cheesecake Bars
- Peanut Butter Cup Truffles
- Kool-Aid Popcorn
- Pink Puffcorn
- Raspberry Fool
- Strawberry Crumb Bars
- Peach Crumble Bars
- Peanut Butter and Jelly Cookies
If you serve this as a side dish for kids, here are a few side dishes you can whip up to serve with it:
So, grab your electric mixer, a large bowl, and let’s whip up some Blueberry Pretzel Salad magic! It’s the perfect blend of flavors and textures that will have your family and friends asking for seconds. Enjoy!
- Preheat oven to 350*F
- Combine dry Jello and boiling water. Mix until jello has dissolved. Set aside to cool.
- Crush pretzels in a Ziploc bag with a rolling pin.
- In a saucepan over medium-low heat, melt the butter together with the brown sugar.
- Once melted, add crushed pretzels.
- In a greased 9x13 cake pan, pour out the pretzels and flatten them out. No pretzels should be stacked on top of one another. It’s okay if there are some small spaces between pretzels, the sugar and butter will fill these in the oven.
- Put the pretzels in the oven and bake for 10 minutes.
- While pretzels are in the oven, mix together the cream cheese and white sugar in an electric mixer or with a hand mixer.
- Fold together the cream cheese mixture and cool whip.
- When pretzels have cooled, spread cream cheese mixture over the top. It is essential that you seal all edges so the jello does not sleep into the pretzels and make them soggy
- Evenly spread frozen blueberries over the top of the cream cheese mixture
- Using a large spoon, pour the cooled jello mixture over the blueberries. Pour the jello onto the back of a spoon so you do not penetrate the cream cheese.
- Refrigerate for 1 hour or until jello is set.
- Slice and serve.