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Blackberry Pretzel Dessert

A delightful twist on dessert featuring a crunchy pretzel crust, creamy filling, and juicy blackberries, perfect for summer gatherings.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed pretzels Make sure they’re snack-sized!
  • 0.5 cups melted butter
  • 0.25 cups granulated sugar
For the Filling
  • 1 package cream cheese (8 oz) Softened
  • 1 cups powdered sugar
  • 1 cups whipped topping
  • 2 cups fresh blackberries For the top and filling
  • 1 cups blackberry pie filling

Method
 

Preheat the Oven
  1. Begin by preheating your oven to 350°F (175°C). This will ensure that your pretzel crust gets crispy and golden.
Make the Crust
  1. In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix well until all the pretzel pieces are coated.
  2. Press this mixture firmly into the bottom of a 9x9-inch baking dish. Use the back of a measuring cup to pack it tightly.
  3. Bake the crust in the preheated oven for about 10 minutes or until golden. Once done, allow it to cool completely.
Prepare the Filling
  1. In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
  2. Gently fold in the whipped topping until combined.
Layer the Dessert
  1. Spread the cream cheese mixture evenly over the cooled pretzel crust.
  2. Next, layer the blackberry pie filling on top, followed by the fresh blackberries. This adds a vibrant touch!
Chill and Serve
  1. Refrigerate the assembled dessert for at least 2 hours to set. This will help the flavors meld beautifully.
  2. Once set, slice into squares and serve chilled. Enjoy the combination of textures and flavors!

Notes

You can customize your Blackberry Pretzel Dessert with whipped cream or additional berries for extra flair. Store leftovers in an airtight container in the fridge for about 3 days or freeze for up to 2 months.