Mixed Berry Pretzel Salad
This mixed berry pretzel salad is a delightful new spin on the classic strawberry pretzel salad, except this time, you don't need any jello or cool whip! This upgraded pretzel salad features a sweet 'n' salty crust, an ultra creamy filling and a tart berry jam to top it all off. And even better, the bright reddish-blue jam and white cream filling makes this dessert perfect for serving at your Independence Day cookout!
Ingredients
For the Pretzel Crust
- 3 cups pretzels (measured before crushing)
- 1/4 cup brown sugar
- 1/2 cup melted butter salted or unsalted
For the Mixed Berry Jam
- 3 cups blueberries fresh or frozen
- 3 cups whole strawberries fresh or frozen
- 1/4 cup white granulated sugar
- 2 tbsp lemon juice about 1 large lemon
- 3 tbsp cornstarch
For the Cream Filling
- 8 oz full-fat cream cheese
- 3/4 cup white granulated sugar
- 1 tbsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered (confectioners) sugar
Instructions
- Preheat your oven to 350 °F. Add your pretzels to a gallon size resealable plastic bag (make sure to close the bag!). Use a rolling pin or back of a large spoon to crush the pretzels into small pieces.
- Add the pretzel pieces to a medium size bowl. To the pretzels, add the brown sugar and melted butter and stir to combine. Press the pretzel mixture into a 9x13 inch baking dish and bake for 10 minutes. Allow the pretzel crust to cool completely at room temperature.
- Next, make the berry jam by combining the blueberries, strawberries, white sugar, lemon juice and cornstarch in a large saucepan. Cook the mixture on the stove over medium heat until it begins to bubble and thicken (about 10 minutes if using frozen berries). Pour the jam into a heat-safe bowl and place in the fridge to completely cool for at least 4 hours or overnight.
- To make the cream filling, in a large bowl beat together the cream cheese, white sugar and vanilla with an electric mixer until smooth (about 1-2 minutes). Set aside.
- In a medium size bowl, whip the heavy whipping cream and powdered sugar together using an electric mixer fitted with a whisk attachment until the cream has developed stiff peaks. Add the whipped cream to the cream cheese mixture and gently fold together with a spatula until the two mixtures are completely incorporated.
- Spread the cream filling over the cooled pretzel crust, then pour the cold berry jam on top and spread evenly. Chill the layered dessert for 2-3 hours before slicing and serving. Top with extra fresh berries if desired and enjoy!